Description
A vibrant and creamy chickpea-free purple sweet potato hummus served on toasted gluten-free bread, topped with pine nuts, parsley, hemp hearts, and a touch of ground cumin. This colorful twist on traditional hummus offers a smooth, flavorful spread that's naturally gluten-free and perfect for a nutritious snack or light meal.
Ingredients
Hummus
- 1 cup cooked and roughly mashed purple sweet potatoes (or any color sweet potato of choice)
- 2 tablespoons runny tahini
- 1/2 lemon, squeezed
- 1 garlic clove, minced (or substitute 1/8 tsp garlic powder)
- 1 teaspoon ground cumin
- Himalayan sea salt, to taste
- Black pepper, to taste
- Filtered water or unsweetened almond milk, as needed
Toast Toppings
- ~1/4 cup Chickpea-Free Purple Sweet Potato Hummus
- Toasted gluten-free bread slices
- Pine nuts, for garnish
- Chopped parsley, for garnish
- Hemp hearts, for garnish
- Ground cumin, for sprinkling
Instructions
- Cook the sweet potatoes: Scrub and peel the sweet potatoes, then cut the flesh into large cubes. Fill a pan with about an inch of water and bring it to a boil. Place the sweet potato cubes in a steamer basket and steam over the boiling water for 7-10 minutes until very tender when pierced with a fork. Drain well and transfer to a bowl for mashing.
- Blend the hummus: Combine the mashed purple sweet potatoes, tahini, lemon juice, minced garlic, and ground cumin in a high-speed blender or food processor. Pulse until the mixture becomes well-combined and creamy. Scrape down the sides occasionally to ensure even blending.
- Season and adjust consistency: Season the hummus with Himalayan sea salt and black pepper to taste. Add extra lemon juice for brightness, more cumin for spice, or additional tahini for creaminess as desired. If the hummus is too thick, gradually add filtered water or unsweetened almond milk, one tablespoon at a time, until reaching your preferred consistency.
- Assemble the toast: Spread approximately 1/4 cup of the chickpea-free purple sweet potato hummus onto a slice of toasted gluten-free bread. Top with optional pine nuts, chopped parsley, hemp hearts, and a light sprinkle of ground cumin for extra flavor and texture.
- Store leftovers: Keep any remaining hummus refrigerated in an airtight container for up to one week.
Notes
- Use any variety of sweet potato if purple is not available, though color and flavor may vary slightly.
- For a smoother texture, ensure the sweet potatoes are thoroughly cooked and mashed before blending.
- Adjust garlic quantity based on your preference or substitute with garlic powder for convenience.
- Filtered water or unsweetened almond milk helps to thin the hummus while keeping it dairy-free.
- Toasted gluten-free bread enhances texture and keeps the dish gluten-free.
- Garnishes like pine nuts, hemp hearts, and parsley add crunch and freshness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Spread / Toast
- Method: Steaming
- Cuisine: Modern Fusion
