Well Spring is here… well it’s supposed to be. It’s going to snow again this week apparently, and it’s calling for intermittent freezing rain in between… wait. That is NOT the Spring I signed up for. Especially when you turn on the television and see beautiful floral patterns, and spring fashion all over.

That is actually where I got the inspiration for this hummus. I’ve been making hummus for a bit now, and made something like this in the past, so when I was thinking about what I wanted to cook with you on my #CookingWithKaitie segment on facebook this week, I thought this was JUST the thing. Think of this hummus like fashion. You see and hear all about mixing and matching pieces of your winter wardrobe with your spring collection. You talk about mixing heavy & light pieces, layering, and using beautiful colours to help you not feel so weighted down from winter.

As silly as it may sound, that is exactly what this dip does! The lovely light orange colour brought on by the roasted sweet potatoes makes the typically dull colour of hummus come to life! Layering on a drizzle of olive oil and smokey paprika at the end gives it an extra rich quality, and the lemon juice in here along with the roasted garlic offers a contrasting bright and soft flavour. And really, one of the ultimate seasonal vegetables out there – sweet potatoes – have been dressed up and brought into the spring season buy turning a classic roasted winter side, into a fresh dip ready to serve with your favourite crudités.

See? Fashion turned food.

This comes together in about 10 minutes once the roasted vegetables are done, and that step? Well a few minutes prep and some patience is all you need. Don’t believe me? You can find my Facebook LIVE cooking segment here!

Prep Time:35

Cook Time:20

Ingredients

2 cups Sweet Potatoes diced
2 medium Onions cubed
3 cloves Garlic smashed
3 tbsp Olive Oil plus more for drizzling
1 can Chickpeas drained
5 tbsp Lemon Juice
1/4 cup Water or more depending on how thin/thick you prefer
1/4 cup Tahini
salt & pepper to taste
pinch Smoked Paprika to top hummus

Instructions

Preheat your oven to 425 degrees. Toss sweet potatoes, onions, and smashed garlic with a pinch of salt and pepper, and 1 tbsp of olive oil. Spread over parchment lined baking sheet and bake for 20 minutes. Let cool completely.
In a food processor add the cooled vegetable mixture, chickpeas, lemon juice, water, tahini, and remaining olive oil. Pulse until it all comes together. [Add more water if too thick – remember you want hummus consistency, so not too thick, and not too thin.]
Add salt & pepper to taste, stir together. Spoon into bowl and add a drizzle of olive oil and a pinch of smokey paprika.

Notes

Freeze It: This hummus can go directly in the freezer and lasts up to a month. Just place in a container, and cover with plastic wrap so the wrap is covering and touching the top of the hummus so it’s air tight. Cover with lid. To defrost, place in fridge overnight.

Servings: 5 Cups

This makes an excellent snack to serve after school to the kids, but can look elevated with the addition of some artisan crackers for an appetizer when company is coming.

Either way, it’s one for the recipe books, and your family will love it. What are your go-to snacks and dips for when company is coming?