When I lived in Jamaica, I rarely ever made hummus out of chickpeas, but rather sweet potato. And specifically, the variety of sweet potato that grows in the Caribbean (hence, not the soft orange pigmented one). This recipe also distinctly uses limes over lemons- as limes are more predominantly common in Jamaica.

Note that Hummus often tastes better the next day- so feel free to make it and check on it the morning after!

INGREDIENTS:

2 large sweet potatoes (900 grams), peeled and boiled until soft
2 cup water, more if necessary
½ cup Lime juice
2 cups Tahini
2 TBSP Extra Virgin Olive Oil
Cumin, Salt, Garlic
Hot pepper (optional)

EQUIPMENT NEEDED:

Food processor.

DIRECTIONS:

In a food processor, place the sweet potatoes and add 1-2 cups water, ½ cup lime juice and give it a first whizz.

Then add the tahini, olive oil. Add cumin, salt and garlic and adjust these seasonings to your preference.

The secret is to always taste as you go! Please, please remember recipes are guidelines, not the gospel!

Blend again until everything is smooth and uniform.

Enjoy!