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Purple Sweet Potato Hummus & Seed Crackers


Purple Hummus

  • 1 (1-pound) purple sweet potato, baked (about 1 ½ - 2 cups)
  • 3 large garlic cloves, unpeeled
  • 1 cup canned low-sodium organic chickpeas, plus ⅓ cup of the liquid
  • 3 tablespoons tahini
  • ¼ cup freshly squeezed lemon juice
  • ¼ teaspoon sea 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 sea salt
  • 1 ¼ cups filtered water

Optional Toppings for Hummus

  • Micro cilantro
  • Radish
  • Za’atar
  • Olive oil
  • Chives


1. Preheat the oven to 375º F. Get two 11x16 baking sheets out and line one with parchment paper. Place sweet potato and unpeeled garlic cloves on the lined baking sheet with an oven-proof bowl over them. Bake for 30 minutes or until both sweet potatoes and garlic are soft. Remove from the oven, place sweet potato and garlic on a plate to cool so you can use the sheet again. Discard the parchment paper.
2. ⁠Lower the oven heat to 200º F and start preparing the seed crackers. In a large bowl add all of the ingredients for the crackers and stir together for a minute, until the seeds start to stick together.
3. ⁠Lay a large piece of parchment paper on the counter. Place half of the mixture on top of the 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 you can press the mixture as evenly as possible using your hands. Repeat with the other half.
4. ⁠Transfer the crackers and parchment onto the two baking sheets, leaving the top piece of parchment on, 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.
5. ⁠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.
6. ⁠Serve crackers alongside the hummus and any desired toppings such as olive oil, coarse sea 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.



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