Rich and Creamy Purple Hummus

There are few things that I crave as much as this purple hummus. I don’t know about you, but between 2 and 3pm can be the longest hours of the day if I don’t have a hearty snack on hand. I also tend to gravitate more towards salty cuisine than sweet, but luckily this purple hummus checks off all of those boxes. Paired with my favorite seed crackers from Trader Joe’s, this makes for the perfect appetizer, hors d’oeuvre, or mid-afternoon snack.

You’re probably asking… but why is it purple?

The Japanese purple sweet potato is my not-so-secret ingredient in this hummus recipe. It yields a slightly-sweet, creamier hummus than traditional recipes, making all of the added flavors pop. The wonderful thing about this hearty root is that it’s rich in polyphenols, an essential chemical compound that our bodies need to maintain a healthy gut biome, combat inflammation, and promote cardiovascular health.

P.S. A quick way to determine if a fruit or vegetable is a good source of polyphenols is by slicing it down the center. If it has a dark, vibrant color throughout, then you’re in luck. This is why I tend to prefer wholly colorful produce like beets, blueberries, and spinach over produce like apples and radishes, which are only colorful on the outside. The only exception I have found to this rule is the artichoke which, despite it’s neutral color, is packed with polyphenols.

The Japanese sweet potato is also an incredible source of essential electrolytes. Surprisingly, this tasty root has a higher potassium concentration than a banana! In order for any of the cells in your body to function properly, they need potassium. By improving your potassium intake, you may overcome feelings of fatigue, muscle cramps, brain fog, all the while improving your cardiovascular health.

A Quick Look at the Ingredients

Chickpeas: I always opt for low-sodium, organic chickpeas since these legumes have been known to carry dangerous amounts of glyphosate, an infamous carcinogen and microbiome-killer.

Japanese Purple Sweet Potato: Adding this sweet potato will yield a much creamier and nuttier hummus than traditional recipes, while also giving you an added boost of antioxidants and electrolytes. I have found it difficult to find at traditional grocery stores like Trader Joe’s and Safeway, so normally I have to stop by a local organic grocery store to find it.

Garlic: In this recipe, we’ll use a whole bulb of garlic, baked.

Olive Oil: This will make your hummus smoother, and adding a drizzle of oil at the end to garnish it will keep your hummus fresh for longer.

Tahini: As one of the staples to any hummus recipe, tahini will make your hummus smoother and provide a rich, nutty flavor.

Salt + Pepper: to taste

Lemon Juice: A squeeze of lemon adds a hint of tanginess, rounding out the flavor palette of this recipe.

Step-by-Step Instructions

Step 1

Preheat the oven to 400°.

Step 2

Start by preparing your vegetables. Peel and dice one medium-sized Japanese purple sweet potato. I like to dice it fairly small (about a square inch) so that it bakes faster.

Step 3

Peel off the papery outer layer of the whole garlic bulb, leaving the skins of the individuals cloves intact. Then chop 1/4 inch off the top of the garlic, exposing the cloves. You’re going to cook the whole garlic bulb together with the other vegetables.

Step 4

Add the garlic and diced potato to a baking sheet. I like to then drizzle a good amount of olive oil (1-2 tbsp) over everything, give it a good shake to mix it all together, then crack some salt and pepper over the top. Place this in your preheated oven for 25-30 mins. You’ll know it’s ready when the sweet potato is soft on the inside and crispy on the outside.

Step 5

Once you’ve determined that the vegetables are done cooking, remove them from the oven and transfer to a large blender. Give the garlic 5 minutes to cool before squeezing it into the blender. Then add the olive oil, tahini, lemon juice, and chickpeas, including half of the liquid from the can of chickpeas. Blend on medium speed until smooth.

Step 6

Add a half teaspoon of salt and a couple twists of cracked black pepper and stir into the mixture. Make sure to taste your hummus to determine if it needs more salt, pepper, or lemon.

Step 7

Remove from the blender and place it in your desired serving bowl. Alternatively, you can put it in the fridge to chill before advancing to this step.

Optional: Add a drizzle of olive oil, pine nuts, micro greens, or parsley to garnish.

How to Store

Planning to keep this hummus on hand for an easy snack? Store it in an airtight container and keep it in the fridge for up to one week for optimal freshness.