Yep, still obsessed with ube. Sorry/not sorry?
It’s just so dang colourful. We could all use a little colour and some prettiness in our lives right now, amIright? This time, I thought I’d try making a Ube Hummus.
There are few things in nature that allow you to have this kind of colour–this vividness–without it being artificial, so I’m sure that’s a part of it. It’s pretty, yes, but it’s naturally pretty. No need for makeup or catfishing here.
Also, I love hummus. On this site alone I have probably half-a-dozen different hummus recipes, and it’s one of those things that I’ve stopped using a recipe for. I just throw stuff into the blender or food processor and go pretty much by feel. It’s cheap, it’s yummy and it’s full of plant-based protein, and it’s always gluten-free. Perfect.
- 1 cup cooked ube (purple sweet potato)
- 1 can chickpeas, drained (reserve the aquafaba)
- 1 clove garlic, chopped
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 tablespoons aquafaba
- 2 tablespoons water
- Salt and pepper
- Add the ube, garlic and the chickpeas, along with salt and pepper to the bowl of your blender or food processor, and blend them together. Next add the tahini and blend.
- Finally, with the motor running, add the lemon juice, olive oil, aquafaba and water and allow to process for several minutes, depending on how smooth you like it. Process longer for a smoother hummus, shorter for the chunkier one. Taste and season before blending one last time.