1 cup cooked and roughly mashed purple sweet potatoes* (or any color sweet potato of choice)
2 TBSP runny tahini
½ lemon, squeezed
1 garlic cloves, minced (or sub ⅛ tsp garlic powder)
1 tsp ground cumin
Himalayan sea salt and black pepper to taste
filtered water or unsweetened almond milk, as needed
Toast
~¼ cup Chickpea-Free Purple Sweet Potato Hummus
Toasted gluten-free bread
Optional for serving
pine nuts
chopped parsley
hemp hearts
ground cumin
Instructions
To cook the sweet potatoes, scrub and peel them, then cut the flesh into large cubes. Fill a pan with an inch of water and bring to a boil. Add the sweet potato cubes to a steamer basket and steam them in the pan for 7-10 minutes until the flesh is very tender when pierced with a fork. Drain the cooked sweet potato, then transfer them to a bowl and mash with a fork or potato masher.
Add the mashed purple sweet potato, tahini, lemon juice, garlic, and cumin to a high-speed blender or food processor and pulse until well-combined and creamy, scraping down the sides as needed to recombine.
Season the blended sweet potatoes with Himalayan sea salt and black pepper to taste. Add more lemon for brightness, cumin for spice, and tahini for creaminess. If the mixture is too thick, add filtered water or unsweetened almond milk in 1 Tablespoon increments to reach desired consistency.
To assemble the toast, spread ~ ¼ cup Chickpea-Free Purple Sweet Potato Hummus onto toasted bread. Serve with optional pine nuts, parsley, hemp hearts, and a sprinkle of cumin.
Store leftover Chickpea-Free Purple Sweet Potato Hummus in the fridge for up to one week.
