This energizing hummus recipe comes from elite distance runner Matt Llano. Whip up a batch at the beginning of the week and enjoy as a dip for veggies, topper for whole grain bowls, or spread for toast. Make sure to use a mid-size food processor (7 to 9 cups) or larger for this recipe.
“Yes, you can carb-load on hummus—when it’s packed with sweet potatoes, that is. Spice up your everyday dip with a kick of chipotle that will rev your metabolism, and tahini, an excellent source of copper, which helps your body absorb iron.” —Runner’s World Vegetarian Cookbook
Recipe excerpted from The Runner’s World Vegetarian Cookbook by Heather Mayer Irvine. Copyright @ 2018 by Hearst Magazines, Inc. Published by Rodale Books, an imprint of the Crown Publishing Group, a division of Penguin Random House.
¼ cup tahini
3 tablespoons fresh lemon juice
3 cloves garlic, coarsely chopped
1 teaspoon kosher salt
1 15-oz. can chickpeas
1 to 2 tablespoons diced chipotle peppers
2 tablespoons + 1 teaspoon extra virgin olive oil, divided
1 15-oz. can sweet potato puree
1 teaspoon ground cumin
¾ teaspoon smoked paprika, divided
2 tablespoons roasted salted hulled pumpkin seeds
How to Make It
In a food processor, combine the tahini, lemon juice, garlic, and salt. Pulse until smooth. Add the chickpeas and chipotle peppers, and pulse to combine. With the food processor running, drizzle 2 tablespoons of the oil until a slightly runny paste forms. Add the sweet potato puree, cumin, and 1/2 teaspoon of the paprika; process for 1 minute, or until combined and smooth.
Transfer the hummus to a serving bowl. Top with the remaining 1 teaspoon oil, 1/4 teaspoon paprika, and the pumpkin seeds.
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