Satsumaimo Hummus
This last weekend I was at a retreat back in Wisconsin, and a friend had shared a low-oil and low-salt hummus. I loved it so much that I had to attempt to recreate the refreshing recipe. They had used sweet potato, dried herbs, a bit of coconut oil and coconut aminos along with chickpeas and tahini. I have an abundance of Japanese sweet potatoes (or satsumaimo) and fresh basil from the garden, so I thought I would incorporate those. It turned out fresh, flavorful and perfectly creamy. I also was excited to learn an new name for (and a new way to use) these delicious potatoes. I call it Satsumaimo Hummus.
Why no garlic, olive oil or salt in this Satsumaimo Hummus?
Where I sometimes do use these ingredients, I find that it is nice to take a break from heavy oils, added salt, and pungent garlic. A Sattvic Diet which is light and nutritious, does not include garlic, oil, or excessive salt. Eating this way supports meditation, intuition, and creates less stimulation in the mind. I probably would have never adapted to this way of eating on my own, and at first I really missed salt, sriracha, big flavors and oil. Now I actually really enjoy taking some time to have a simpler diet and find that it heightens my other senses.
This refreshing Satsumaimo Hummus is made with:
Chickpeas and Tahini – your classic hummus foundation
Coconut Oil – Just 1 Tablespoon adds depth and flavor
Coconut Aminos – for a touch of sweet salty coconutty-ness
Japanese Sweet Potato – Creates unbelievable creamy texture and flavor
Fresh Basil – plays wonderfully with the subtle coconut flavors
Lemon Juice – for brightness
The secret for the most creamy hummus?
It might sound tedious, but removing the skin from your chickpeas will create the smoothest results. There are several methods for this including rinsing several times with hot water and baking soda, or laying between two paper towels and gently rolling the chickpeas until the skins come off. I have tried both of these methods, and always just end up taking 2-4 minutes to pinch the skins off myself. This would not work if you were making a very big batch, but for one can of chickpeas this is really not much of an inconvenience.
Satsumaimo Hummus
Equipment
- 1 Food Processor
Ingredients
- 1 16 oz can Chickpeas
- 1 cup cooked Japanese Sweet potato, peeled boiled or steamed
- 2 tbsp tahini
- 1 tbsp coconut aminos
- 1 tbsp lemon juice
- 1 tbsp coconut oil
- 1/4 cup fresh basil
- 1/4 cup brine reserved from chickpeas or substitute water
- 1/8 tsp Cayenne pepper
- 1/8 tsp Ground Cumin
- 1/8 tsp Garlic Powder
- 1/8 tsp salt, to taste
Instructions
- Steam or boil 1 cup of chopped Japanese sweet potato with the skins removed. Let cool completely in the fridge for at least 2 hours.
- To make the most creamy hummus, remove the skins from the chickpeas. There are a few methods for this, but my go-to method is to rinse well with cold water, and then pinch off the skins. This typically takes me 2-3 minutes.
- Add all ingredients to a food processor and blend on high until well very smooth and well combined.
- Top with extra herbs spices and aminos if desired.
- keep refrigerated and serve with veggies, pita bread or crackers
