Sweet potato hummus soup with a kick! Don’t be weirded out by the hummus – it makes this soup rich and creamy without the addition of dairy! Vegan and gluten-free friendly.
Alright, football season is officially upon us. And while I usually don’t give two spoons about football, somehow this fall I’ve found myself watching the Bills more than ever before. I’m not sure if it’s the promise of a new coach and quarterback or if it’s fate that every time I’m traveling the Bills are on TV, but the struggle to not to pay attention to football is real. It’s all around me and there’s no turning back now.
Which is good news because that means I can embrace my favorite part of football season – the SNACKS! Tailgating is by far the best part of football for any good foodie. But who needs bacon wrapped bacon to have a proper tailgate?! Not I. I tailgate with classic comfort snacks with a healthified twist. The kind of twist that no one would suspect unless you tell them.
Kind of like the recipe I have for you today. Made healthier with hummus. And as Sabra is the Official Dips Sponsor of the NFL, it only seemed fitting that we make a healthy tailgating recipe with Sabra hummus. I had a chance to meet with the lovely folks from Sabra at FNCE this year and they are doing some really cool research to show how hummus can be a healthful addition to the diet. They found that hummus and chickpeas help boost nutrient intake and improve overall diet quality – people that ate the most chickpeas and hummus had a higher intake of nutrients (fiber, potassium, vitamins A, E, K, and C, thiamin, folate, and magnesium) and a lower body weight.
Sabra is trying to educate folks that hummus can help fill the vegetable gap. Because the truth is we don’t consume enough veggies (over 80% of the US population does not meet intake recommendations for beans and peas). And just two spoonfuls of hummus per day can help you meet the weekly bean recommendations. So get spooning people!
I eat hummus all the time. It’s definitely a refrigerator staple in our household. Mostly I just eat hummus out of the container as a dip with veggies or rice chips, but there’s lots of ways you can substitute hummus for other ingredients in recipes to lower calories and fat.
Like swapping hummus for cream or whole milk in soups! And that’s what I’ve got for you today. A creamy sweet potato soup. Because our CSA has been giving us pounds of sweet potatoes every week for like three weeks now and I’m up to my ears in sweet potato. And because I love the sweet and spicy combo of sweet potato and some heat so I decided to use Sabra’s Supremely Spicy Hummus to give the sweet soup some supreme heat! The hummus makes the soup thick, rich, and creamy so you don’t even have to add any dairy! Making this soup perfect for vegans (plus it’s gluten-free friendly!) Garnish with some avocado and maybe a dollop of Greek yogurt if you’re a vegetarian, and you’re good to go!
This soup is the ultimate tailgating recipe. It screams fall and as the temps drop, a piping hot bowl of this will warm you right up!Print
- 2 tbsp olive oil
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 5 cups vegetable stock
- 3 medium sweet potato, peeled and chopped into 1-inch cubes
- 2 tsp cumin
- 1 (10oz) container of Sabra Supremely Spicy Hummus
- 1/2 tsp salt
- Optional: avocado slices and/or plain Greek yogurt for garnish
- In a large pot, add olive oil over medium heat.
- Add onions and let cook for about 5 minutes, or until translucent. Add garlic and cook for another minute, until fragrant.
- Add vegetable stock, sweet potatoes, and cumin and bring to a boil. Reduce heat to simmer and cook for 30-45 minutes, or until sweet potatoes are tender.
- Stir in hummus and remove from heat. Use an immersion blender to puree soup until smooth and creamy (alternatively you could transfer soup to a blender to puree). Season with salt.
- Optional: Garnish with avocado slices and/or plain Greek yogurt.