Sweet Potato Hummus (Vegan, GF)

This isn't your ordinary sweet potato hummus, this one has a secret! Every sweet potato hummus recipe I looked up was very bland, pretty much hummus but with a sweet potato thrown in. I wanted to play up the sweet potato flavour because I love it so much, I added cinnamon, coriander, and cumin and here's the secret: coconut aminos. Coconut aminos is a substitute for Bragg's aminos or soy sauce. It has a nice fruity/smoky taste, hard to describe, but it goes very nicely with the sweet potato. If you don't have coconut aminos, substitute the olive oil for coconut oil and add only 1 tsp soy sauce (coconut aminos is less strong). You can buy it here, if you're interested in it, oh and it's raw so it can be substituted for Nama Shoyu, which I've considered buying but you have to buy that huge quantity of it, and I'm not exactly a soy sauce freak. Top with toasted almonds and cinnamon and you're in for tasty vegan treat!

Coconut Secret Coconut Aminos

1 medium sweet potato
1 cup chickpeas
2 tbsp tahini
1 tbsp olive oil
1 tbsp lemon juice
2-3 tsp coconut aminos
1 small clove garlic
1 tsp cumin
1/2 tsp cinnamon
1/2 tsp coriander
Pinch of sea salt
Black pepper, to taste
Toasted almonds, for topping

Combine all above ingredients into a food processor, process until smooth. Makes enough for 6 people.

If you don't have sweet potatoes, or chickpeas but still want to make hummus check out our recipe for Indian Lentil Pumpkin Seed Hummus.