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Roasted Garlic and Sweet Potato Hummus with Maple Thyme Crackers
Serves 6
Earthy, cozy, and a little sweet– this silky hummus pairs beautifully with crispy, herb-flecked crackers for the ultimate summer-to-fall snack board.
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Ingredients
Hummus
- 1 head garlic
- 2 Tbsp (30 mL) extra-virgin olive oil
- 1 medium sweet potato, peeled and cubed
- 14 oz (398 mL) can chickpeas, drained and rinsed
- 1/4 cup (60 mL) tahini
- Juice of 1 lemon
- 1/2 tsp (2 mL) ground cumin
- Salt, to taste
- Cold water, as needed
Crackers
- 1 cup (250 mL) almond flour
- 1/4 cup (60 mL) ground flaxseed
- 1 Tbsp (15 mL) fresh thyme leaves
- 1 Tbsp (15 mL) maple syrup
- 2 Tbsp (30 mL) extra-virgin olive oil
- 2 to 3 Tbsp (30 to 45 mL) water
- Pinch salt
Directions
01
Preheat oven to 400 F (200 C).
02
Slice top off garlic head and place on baking tray; on the same tray, add cubed sweet potato then drizzle all with olive oil, roast for 30 to 40 minutes, or until sweet potato is fork tender. Set aside to cool. This step can be done in advance, storing in airtight container in fridge.
03
In food processor, combine cooled roasted sweet potato, chickpeas, tahini, lemon juice, cumin, and salt. Squeeze in roasted garlic cloves. Blend until smooth, adding water in 1 Tbsp (15 mL) increments to loosen. Taste and adjust seasoning as needed. Set aside in fridge to build flavour.
04
For crackers, in bowl, mix all other ingredients together to form dough. Roll between 2 layers of parchment paper to about 1/8 inch (3 mm) thickness.
05
Using knife or cookie cutter, cut into cracker shapes, place on parchment-lined baking tray, and bake at 350 F (180 C) for 12 to 16 minutes, flipping once, until golden and crisp.
