Here at Tablespoon, we love a good hummus. We’ve made some pretty yummy spreads in the past, but no brag, this might be our best one yet. We took one of our favorite secret ingredients, miso, and blended it with the roast-y, toasty flavors of sweet potatoes and garlic. Don’t wait—stop reading this and start opening that can of chick peas, STAT!
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Heat oven to 400°F. Line rimmed cookie sheet with foil; spray with cooking spray. Place sweet potato on cookie sheet, and poke all over with fork. Add garlic cloves to pan. Bake 20 minutes, then remove garlic; let stand to cool. Continue to bake sweet potato 40 minutes to 1 hour 5 minutes or until sweet potato is completely tender when pierced all the way through with knife. Let stand about 10 minutes or until cool enough to handle.
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Peel cooked sweet potato and garlic; place in large food processor. Add chick peas, tahini, lemon juice, olive oil, miso paste, soy sauce and salt. Cover; process until smooth. If needed, add water 1 tablespoon at a time to desired consistency. Cover and chill at least 2 hours to allow flavors to blend.
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To serve, spoon hummus onto serving platter. Top with cilantro and sesame seed. Serve with pita wedges or chips.
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