Serves 8 Prep time 25 minutes Cook Time 3 to 3 1/2 hours This beautiful blushing hummus is not so very different from the original hummus you might know and love. This has all the traditional Middle Eastern ingredients such as chickpeas, tahini, garlic, lemon juice, but one special additional ingredient… purple sweet potato! This fresh, flavor-enhancing twist is so easy yet impressive and will grab anyone's attention at the dinner table. Serve it with these satisfying crunchy homemade seed crackers and there you have it, a quick nourishing snack for the whole family to enjoy! Ingredients Purple Hummus 1 (1-pound) purple sweet potato, baked (about 1 ½ - 2 cups) 3 large garlic cloves, unpeeled 1 cup canned low-sodium chickpeas , plus ⅓ cup of the liquid 3 tablespoons tahini ¼ cup freshly squeezed lemon juice ¼ teaspoon Himalayan salt Seed Crackers ½ cup raw sunflower seeds ½ cup ground flaxseed ½ cup whole flaxseed ⅓ cup raw sesame seeds ¼ cup chia seeds 1 ½ teaspoons za’atar spice ½ teaspoon whole cumin seeds ½ teaspoon whole anise seeds ½ teaspoon Himalayan salt 1 ¼ cups filtered water Optional Toppings for Hummus Micro cilantro Radish Za’atar Olive oil Chives Preparation 1 Preheat the oven to 375º F. 2 Place sweet potato and unpeeled garlic cloves on an unbleached parchment-lined baking tray with an oven-proof bowl over them. Bake for 30 minutes or until both sweet potatoes and garlic are soft. Remove from the oven and set aside to cool. 3 Lower the oven heat to 200º F and start preparing the seed crackers. In a large mixing bowl add all of the ingredients for the crackers and stir together for a minute, until the seeds start to stick together. 4 Get two 11x16 baking sheets and set aside. Place half of the mixture on a large piece of unbleached parchment paper. Place another piece of paper on top and roll to your desired thickness (3-4 mm thick) using a dough roller, a glass, or press mixture as evenly as possible using your hands. Repeat with the other half. 5 Transfer parchment onto the baking sheets and cook for 2 ½ to 3 hours or until fully dehydrated. Remove the top layer of parchment 30 minutes before turning the oven off. Let cool completely before breaking into cracker pieces using your hands. 6 While the crackers are baking, peel skin from the sweet potato and garlic and roughly chop the sweet potatoes. Transfer all of the hummus ingredients into a food processor or blender and blend until well combined. If needed, add 1 tablespoon at a time of water or liquid from the chickpeas while blending to create a creamy consistency. 7 Serve crackers alongside the hummus and any desired toppings such as olive oil, Maldon salt, toasted sesame seeds, radish, micro cilantro, etc. This recipe is gluten-free, vegan, loaded with omega-3 fats, fiber, and plant-based protein. Start with preparing the hummus ingredients - Sweet potatoes are packed with antioxidants, fiber, vitamin c, and anthocyanins. If you’re not familiar with them, anthocyanins are the beneficial antioxidant compounds that lead to that beautiful purple hue, as well as the blue-purple color in other foods like blueberries. They contain anti-inflammatory, anti-viral, anti-aging, and even anti-cancer properties! 1 Preheat the oven to 375º F. 2 Place sweet potato and unpeeled garlic cloves on an unbleached parchment-lined baking tray with an oven-proof bowl over them. Bake for 30 minutes or until both sweet potatoes and garlic are soft. Remove from the oven and set aside to cool. Continue with preparing the crackers - When it comes to store-bought crackers, the options are usually not the best. Many have fillers and preservatives in them. By making this simple, nutty-tasting recipe at home you know exactly what's inside. You can definitely get creative by substituting the spices and adding your own such as dried herbs, garlic powder, onion powder, chili flakes, etc… 3 Lower the oven heat to 200º F and start preparing the seed crackers. In a large mixing bowl add all of the ingredients for the crackers. Stir together for a minute, until the seeds start to stick together. 4 Get two 11x16 baking sheets and set aside. Place half of the mixture on a large piece of unbleached parchment paper. Place another piece of paper on top and roll to your desired thickness (3-4 mm thick) using a dough roller, a glass, or press mixture as evenly as possible using your hands. Repeat with the other half. 5 Transfer parchment onto the baking sheets and cook for 2 ½ to 3 hours or until fully dehydrated. Remove the top layer of parchment 30 minutes before turning the oven off. Let cool completely before breaking into cracker pieces using your hands. 6 Peel skin from the sweet potato and garlic and roughly chop the sweet potatoes. Transfer all of the hummus ingredients into a food processor or blender and blend until well combined. If needed, add 1 tablespoon at a time of water or liquid from the chickpeas while blending to create a creamy consistency. 7 Serve crackers alongside the hummus and any desired toppings such as olive oil, Maldon salt, toasted sesame seeds, radish, micro cilantro, etc. Crackers can be stored in an airtight container at room temperature for up to 2 weeks. Hummus is best when fresh but can be stored in the refrigerator for up to 3 days. Nutritional Analysis Per Serving (Seed Crackers): Calories: 200, Fat: 16g, Saturated Fat:1.5g, Cholesterol: 0mg, Fiber: 8.1g, Protein:7.3g, Carbohydrates:10.1g, Sodium: 148mg, Sugars: 0.5g Nutritional Analysis Per Serving (Purple Hummus): Calories135 Fat: 4.2g, Saturated Fat:0.6g, Cholesterol: 0mg, Fiber: 3.9g, Protein:3.6g, Carbohydrates: 20.6g, Sodium: 71.6mg, Sugars: 3g
