• 1 sweet potato
  • 1 lemon, peel and juice
  • 1-2 cloves garlic, peeled
  • 1 can of chickpeas or 1.5 c cooked from dry (aquafaba/can juice preserved)
  • 3ish Tb tahini
  • 5-6 kalamata olives (I sometimes also add brine from the jar, just depending on how much brine I have to spare.)
  • 1 Tb cumin, ground*
  • 2 tp coriander, ground*
  • 2 tp smoked paprika *
  • ½ tp cayenne *
  • Olive oil, 2-4 Tb, optional

Roast a sweet potato. You’ll only need one roasted sweet potato per recipe, a smaller one, even, but might as well roast three or four while you’re at it; roasted sweet potatoes are a yummy side dish or meal!

Use a vegetable peeler to take the rind off a lemon. Rough chop it and put it in the food processor.

Turn on the food processor and drop one or two cloves of garlic through the shoot, depending on how garlicky you like it.

Add tahini, olives, and spices to the food processor. I also like to go ahead and add the lemon juice so I can squeeze it right through a sieve into the food processor and save a cup. Pulse then run until everything starts coming together or it gets all gummed up. Scrape the sides.

Drizzle in the reserved aquafaba while the processor runs until you’re pretty much at the texture/consistency you want. This is the time to taste and see if you want to adjust seasonings and add salt; you’ll probably want salt but depends on how salty the olives are.

Turn the processor back on and drizzle in olive oil until you’re happy. The end.

* All spice measurements are estimates and can/should be adjusted to taste. Play with them, too – I sometimes add turmeric, the mushroom-based umami seasoning from Trader Joe’s, or a whole bunch of parsley to mix things up.


For bonus points: An easier version of mock Trader Joe’s Chili Onion Crunch to spoon on top for serving:

Combine 2.5 Tb dehydrated minced onion, 1 Tb dehydrated minced garlic, ¼ tp red chili pepper flake, ½ tp paprika, and ½ tp kosher salt in a small jar. Top with olive oil until covered and then some. Mix. Stays in the fridge for longer than I can keep from eating it. Stir before spooning over hummus.

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