Stir together the chickpeas, baking soda, and about 6 cups of water in a large saucepan over medium-high heat and bring to a boil.
Place a lid on the pan and reduce the heat to medium-low then simmer the chickpeas over medium-low until the chickpeas are very tender, about 1 hour and 10 minutes.
Preheat the oven to 425°F.
Use a fork to poke several holes in the sweet potato then wrap the sweet potato tightly in aluminum foil.
Place the sweet potato in the preheated oven and roast until very tender, about 45 minutes.
Unwrap the sweet potato and allow to cool.
Peel the skin off the sweet potato then discard the skin and roughly chop the sweet potato.
Drain the chickpeas and place into a food processor along with the sweet potato, garlic, lemon juice, tahini, smoked paprika, cumin, 1 tsp salt, 1/4 tsp black pepper, and the ice cube then blend until smooth.
Taste hummus and season with additional salt & pepper if needed.
Transfer the hummus to a serving bowl then drizzle on the olive oil and sprinkle a little smoked paprika on top.
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