Sweet potato hummus (low FODMAP)
It is almost Kingsday in the Netherlands. The day on which we celebrate the birthday of our King Willem-Alexander. Traditionally the entire country turns orange on Kingsday. Everybody comes together to celebrate, there are big festivals, flea markets, we wear orange and of course, we also eat orange food. Next to the standard orange cakes and cookies I thought it would be fun to experiment some more orange recipes. I ended up with one of my all-time favorites: hummus! To make it Kingsday proof I created a sweet potato hummus. This gave the hummus a beautiful orange color.
Chickpeas are low FODMAP up to small amounts, but by adding the sweet potato (also FODMAP up to a limited amount) you can eat quite a big portion of sweet potato hummus. This recipe makes a large amount of hummus and 1/8th of this is a low FODMAP portion. You can dip a lot of chips or veggies in that 😉
This hummus is perfect for a snack on a party, but is also great for lunch on a slice of bread or a rice cake!
What do you need (for a large portion sweet potato hummus)
A portion of 1/8th of this sweet potato hummus is low FODMAP. Sweet potato is low FODMAP up to 70 g per portion, canned chickpeas are low FODMAP up to 40 g per portion, tahini is low FODMAP up to 1 tablespoon (20 g) per portion
- 350 g sweet potato
- Juice from ½ lemon
- 320 g canned chickpeas
- 4 tbsp tahini
- 2 tbsp of garlic infused olive oil
- 2 tsp cumin
- 1 tsp smoked paprika
- A pinch of chilli pepper
- Salt and pepper
How to prepare the sweet potato hummus
- Cut the sweet potato into cubes and boil until soft.
- Drain the chickpeas and rinse them with water.
- If you don’t have garlic infused olive oil you can make it yourself by heating two tablespoons of olive oil in a pan. Add two cloves of garlic to the oil when it is hot and bake it for a while. Remove the garlic cloves from the oil and use the oil in the recipe.
- Put the sweet potato, chickpeas, olive oil, lemon juice and tahini together and add the spices. Blend everything into a smooth mixture. Add water or a bit of extra olive oil if the hummus is too dry. Taste the hummus and flavour with extra pepper, salt or the other spices if necessary.
- Serve the sweet potato hummus with (gluten-free) bread/crackers, veggies such as carrots or cucumber or tortilla chips
Will you let me know if you make my low FODMAP sweet potato hummus? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen
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Sweet potato hummus (low FODMAP)
- Total Time: 40 mins
- Servings: 8 1x
Description
This recipe for sweet potato hummus is perfect as a dip at a party or for a lazy evening with chips or veggies. It is gluten-free, lactose-free, low FODMAP.
Ingredients
- 350 g sweet potato
- Juice from ½ lemon
- 320 g canned chickpeas
- 4 tbsp tahini
- 2 tbsp garlic infused olive oil
- 2 tbsp cumin
- 1 tsp smoked paprika
- A pinch of chilli pepper
- Salt and pepper
Instructions
- Cut the sweet potato into cubes and boil until soft.
- Drain the chickpeas and rinse them with water.
- If you don’t have garlic infused olive oil you can make it yourself by heating two tablespoons of olive oil in a pan. Add two cloves of garlic to the oil when it is hot and bake it for a while. Remove the garlic cloves from the oil and use the oil in the recipe.
- Put the sweet potato, chickpeas, olive oil, lemon juice and tahini together and add the spices. Blend everything into a smooth mixture. Add water or a bit of extra olive oil if the hummus is too dry. Taste the hummus and flavour with extra pepper, salt or the other spices if necessary.
- Serve the sweet potato hummus with (gluten-free) bread/crackers, veggies such as carrots or cucumber or tortilla chips
- Prep Time: 40 mins