Get your pita bread dippers on hand my foodie friends and prepare to scoop on into this hummus featuring sweet potato and the crispy deliciousness that is bacon (Yes, bacon in Hummus – what a time to be alive!). Make this and you will become the big bad BOSS Hummus! (←←life goals, btw)
Dear Hummus, I love you. That is all.
I don’t think I need to elaborate on this because this is my feeling I have towards hummus in it’s simplest, most concentrated form. Pure and Simple, 100%, no second thoughts, undying, face-scoffing, lip-smacking love.
Love, love, LOVE!
Whoever thought, I know, let’s squish together a bunch of chickpeas with (an excessive amount of) garlic and tahini and eat it every single day should be considered an international hero: a person who had the ingenuity to come up with one of the greatest foodie creations in line with cheese, chocolate, bread and wine. I take off my hat and salute you.
And I don’t think I am alone in my love for everything hummus either; take a look around the inter-webs and, sure enough, you will find enough hummus recipes to make a new hummus every single day (challenge accepted!) and, really, is there anything better than standing at your kitchen counter (you would have moved to the couch but that required far too much forethought and planning) stuffing yourself silly with pita breads loaded with your very own homemade hummus?!
But then again I do find it a little sad that a lot of people don’t understand the greatness of homemade hummus because they’ve never tried it. Their hummus comes in a small tub from the store which is – excuse the snub nose here – less than satisfactory. I mean, do those store bought hummus tubs have any garlic in them whatsoever? If there is I can’t taste it. And why is it completely smooth, without the stray chunks of chickpeas (or, better yet, garlic)?
And why does it contain some strange ingredients that I’ve never heard of before? What exactly is “natural chickpeas flavour”? Why is this a separate ingredient? WHY does the chickpea flavour not come from the chickpeas. Why Why WHY?????
OK so, rant over.
But the fact that many people haven’t seen the bright, welcoming, face-stuffing light of homemade hummus works in the favour of us foodies. Because you bring out a bowl of hummus and place it in front of all you friends with the off-the-cuff comment of “Oh, I made this myself” and suddenly you are a food-creating deity; a superhuman mortal who has – between work, kids, pets, house cleaning, bill paying, Netflix watching and all other things “life” – have gone to town and made your very own hummus.
The adoration and awe you will receive will be insane.
Because the person who makes their own hummus – from scratch – is a person who doesn’t mess around. This person is for reals. Now pick up that pita, scoop up that hummus, and scoff away whilst throwing out all the over embellished compliments and ohh // aaahh // yummy noises you possibly can, you hear me? Good.
And, if you are the person that presents to friends a bowl of hummus that also includes sweet potato and BACON (because who doesn’t like bacon) then you are indeed the newly crowned BOSS of Hummus making.
Now before I go I will have a little word with you about the Tahini.
First of all you have to options when it comes to the tahini:
You can buy a jar of tahini from the store. I may be the Nude-Food hero and a maniac for all made-from-scratch food but, in the throes and chaos that is everyday life, sometimes we need a helping hand and in no way whatsoever (truly) is there judgement if you choose this option.
Or, If you do find the time, ingredients and enthusiasm, you can also make your own tahini: simply roast 1 1/2 cups of sesame seeds in your oven until lightly browned and allow to cool. Place them in your food processor/ blender and blitz with 1/4 of olive oil until a thick paste is formed – adding more olive oil (1 tbsp at a time) if needed. Simple, huh?
I’ve found tahini is one of those hit or miss kind of foods; people either love it or hate it. And when it comes to making hummus there seems to be one thousand and one ideas, opinions, traditions and beliefs on the amount of tahini used in the recipe. There also seems to be some heated arguments on the subject of hummus too (the comments section can be a very violent – not to mention entertaining – place to hang out!)
I, like a lot of people and recipes out there, used to make hummus with a very small amount tahini (say 1 – 2 tbsp to 1 1/2 cup of chickpeas). Then I was given the recipe book “Jerusalem” but Yotam Ottolenghi which focusses on recipes and food traditions from, you guessed it, Jerusalem, Israel.
Now, you remember the love of Hummus I was talking about earlier? Well, that deep, intense, face-stuffing love means that I always need to try a new Hummus recipe if I find one. And, of course, this book had one.
But there was a slight problem. The amount of tahini required. There was more required than I had been used to. In fact the amount of tahini was more than the amount of chickpeas. What is this madness?
But, foodie at heart, I followed the recipe to the letter. As I was measuring out the tahini I did have second thoughts, and I was filled with tahini-induced fear and my head was screaming drop the tahini, run away, don’t look back, Go Go GO GO!
But I remained (sort of) calm and followed the instructions and, yes, it was probably one of the best hummus recipes I had EVER had (and that’s saying a lot!)
But people have different tastes and some of you may not like the idea of so much tahini. Me? I love the stuff and would eat it from the jar with a spoon if I hadn’t already put it into another hummus recipe. So, if you’re not so keen on tahini I would suggest halving the amount, tasting the result and then add a little more, a bit at a time, to see if you like the added taste. It’s all a bit of trial and error!
Well, after this longer-than-usual post I think I should let you get on with making this hummus and present it to friends with made-from-scratch food smugness. Part of me feels like I haven’t taken the time to address the fact that this hummus recipe contains BACON! Like, bacon I-N-S-I-D-E the hummus.
But then again, I really don’t think bacon needs an introduction or explanation and, if you’ve clicked over here to find out the recipe because it has bacon in it, you really don’t need any more persuasion, right?
Good. Now go away and become the BOSS of hummus!
Sweet Potato & Bacon Hummus
Prep Time: 20 mins || Cook Time: 40 mins || Makes: 4 Cups
- 400g Cooked chickpeas
- 1 Sweet Potato (around 400g to 500g)
- 200g rindless bacon, diced
- 5 – 10 cloves of garlic, minced (depending on you garlic preferences)
- 3/4 Cup Tahini
- 3 Tbsp Lemon Juice
- 1/4 cup olive oil
- 1/2 – 3/4 cup of cold water
- 1 1/2 tsp salt
- Preheat your oven to 200°C/ 390°F. Piecre the sweet potato with a fork a few times and place on a baking tray. Place in the preheated oven and bake for 40 minutes or until soft and cooked through. For the last 15 minutes of cooking, add the diced bacon to the tray and cook until crispy. Remove the potato and bacon from the oven and allow to cool.
- Once cool enough to handle, cut the sweet potato in half and scoop out the insides (you want about 300/350g of potato in total).
- To make the hummus place everything except the cold water and bacon to your food processor and blitz until a thick dip like consistency is formed. This may take a few minutes and you may have to scrape down the sides a few times. If it is too thick, add the cold water a 1/4 cup at a time until your desired consistency is formed. Once made, stir in the crispy bacon.
- Can be stored in the fridge – in an airtight container – for up to a week.