Ube Hummus

Hi.

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.

Cauliflower Hummus

Red Lentil and Harissa Hummus 

Roasted Squash Hummus 

Chocolate Dessert Hummus 

Pink Roasted Beet Hummus

Edamame Hummus 

Confit Garlic Hummus

Ube Hummus

Rebecca Coleman

This brightly-coloured hummus gets is brilliance from purple sweet potatoes!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Course Appetizer, Snack

Cuisine Mediterranean

Servings 4

Ingredients

  

• 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

Notes

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.

Keyword vegan