Roasted Sweet Potato Hummus | Slimming Eats Recipes (2024)

FAQs

How do you make hummus more interesting? ›

Garlic: a little garlic gives the hummus a lovely savory flavor. Tahini: the other ingredient that gives hummus its creaminess is tahini, which is a paste made from sesame seeds. Lemon juice: fresh lemon juice adds the perfect amount of acidity to the hummus.

As it contains sesame seeds and olive oil, hummus is high in natural fats which are good for your heart, cholesterol, and overall health. The delicious dip is also low in carbohydrates, making it a great source of plant-based protein and fibre. It's often a popular choice for those following a vegetarian or vegan diet.

Raw tahini, because it hasn't been roasted or toasted, is lighter in color and taste but retains a lot of nutritional content. Its flavor profile is best in desserts, hummus, and sauces/dressings.

Next, enhance the blank slate of flavor with a few squeezes of lemon juice, a sprinkling of garlic salt, a turn of freshly cracked pepper, a heavy-handed sprinkle of paprika, and a generous drizzle of your nicest olive oil. Bonus points if you have an herby olive oil on hand with a little color to it.

Ice Cubes Incorporate Much Needed Air And Moisture Into Hummus. Adding ice cubes to your hummus may seem counterintuitive, but it works to improve the texture of your hummus greatly. Two elements you need for food that's meant to be fluffy and creamy are air and moisture.

As a general rule, it will last about a week in your fridge once you open it. So although you can keep hummus refrigerated for a couple months unopened, you only have seven days from opening to finish it off. (Or you can easily freeze your humus for up to 4 months if you want to store it for longer periods!)

Pairing a pita bread and hummus is a classic way to enjoy this savory dip. You can slice some pitas into triangles, bake until crispy, and serve warm with hummus, or simply tear some soft pita apart and dip it directly - either is fantastic. Hummus and crackers are a dynamite combination too.

One of the best crackers for hummus is shredded wheat crackers like Triscuits, offering a textured crunch that complements the creamy hummus. Alternatively, opt for light and crisp rice crackers. You can also experiment with various chips for a tasty hummus dip, as they're universally enjoyed.

Many people worry, and ask “is hummus fattening” as they begin their diet. This is unfortunate, because humus can be a great snack to actually aid weight loss. That's because monounsaturated fats help you lose weight – specifically belly fat.

Can I eat hummus every day? ›

Hummus is a truly nutritious snack that is good to include in your daily diet in moderation and when combined with a diverse range of food. Hummus can be a part of the daily diet if consumed in moderation, and the rest of the diet contains a diverse range of foods.

A common question we hear is, “how many carbs in hummus?” Much like the healthy fat it contains, the carbs in hummus are complex carbs that are an important part of a well-balanced diet. Complex carbohydrates take longer to digest – this means they don't spike your blood sugar like processed carbs do.

The difference is that roasted eggplant forms the base for baba ganoush while chick peas are the backbone of hummus. The roasted eggplant lends this eggplant dip a slightly sweeter, smokier flavor, and a lower fat and calorie count than hummus. Plus it can be easier on the tummy than hard-to-digest chickpeas.

If you feel adventurous, try replacing the tahini with an equal amount of peanut butter, sunflower seed butter, Greek yogurt, chopped roasted peppers, pitted olives, roasted beets, steamed sweet potato, avocado, or thawed frozen peas, to name just a few possibilities.

Olive Oil + Dukkah + Fresh Parsley

After scooping the hummus into a serving bowl, give the top a little swirl with the back of a spoon, then drizzle some olive oil, sprinkle the dukkah (or za'atar) on top, and give it a pop of color with chopped fresh parsley (or any fresh herb).

Try mixing hummus with lemon and dijon mustard for a full-bodied dressing or for a vinaigrette, combine with rice wine vinegar, olive oil, garlic and black pepper.

If your hummus is the right consistency or thickness but it tastes dry and pasty, it might be lacking a bit of oil. This recipe relies on the tahini to give it creaminess as I don't find olive oil makes enough of a difference to warrant the extra calories.

Sometimes just an extra pinch of salt can transform a bland hummus into a terrific hummus where all the flavors come together perfectly.