After being captivated by the brilliant “Live to 100: Secrets of the Blue Zones” on Netflix (where plant lifestyle is highlighted), I was jumping for joy when I found purple sweet potato at the store. I thought why not bring a Blue Zones twist to hummusthis Blue Zones inspired hummus made with purple sweet potato is packed with goodness and flavors, vegan and gluten-free.

Blue zones inspired hummus made with purple sweet potato

This easy purple sweet potato hummus recipe offers a unique vibrant purple color and a delicious flavor profile you’ll love trying. Indeed, if you haven’t yet, I highly recommend watching “Live to 100: Secrets of the Blue Zones” on Netflix. It beautifully illustrates the importance of a lifestyle centered around whole and nourishing food, like the purple sweet potato. Trust me, you’ll want this hummus in your Blue Zones-inspired routine – it’s a game-changer!

Page summary !

Why you’ll adore this recipe

  • Gorgeous purple and incredible health benefits : not only do purple sweet potatoes give to this hummus recipe a stunning color, but they are also recognized for their impressive nutritional profile in many Blue Zone diets.
  • Quick and easy recipe : this hummus comes together in 3 easy steps. Steam the sweet potato until tender, toast the cumin seeds until fragrant and pulse until smooth.

What is Blue Zones exactly?

Live to 100: Secrets of the Blue Zones” is a fascinating Netflix series – it dives into places where people live incredibly long, healthy lives. They found that eating real, whole foods, having awesome friends and family reunion, staying active without even trying, and finding true happiness, all play a huge role.

Basically, it shows us that living a super long, happy life isn’t just a dream, it’s totally achievable by adding some lifestyle changes (like more whole food and more purple sweet potato)!

Ingredients

Blue zones inspired hummus made with purple sweet potato
  • Purple sweet potato : Embark on a journey to longevity with this hummus, that contains vibrant purple sweet potato – a Blue Zone powerhouse (it was celebrated in Okinawa for its exceptional antioxidant profile, particularly anthocyanins). These compounds seem to be linked to reduced inflammation and improved glucose metabolism. If you can’t find purple sweet potatoes, purple carrots or cabbage offer a similar boost and beautiful color.
  • Cumin seeds : Inspired by the traditions of Bahrain, I toast the cumin seeds to unlock their earthy flavors (known for digestive health).
  • Garbanzo or chickpeas : They are protein packed and provide significant fiber. Opt for the highest quality canned chickpeas and reserve the liquid (protein-rich) to emulsify this purple hummus recipe.
  • Tahini : This rich sesame butter brings so much flavors in classic hummus recipe. And for an ultimate Blue zone experience, you can consider making your own Tahini by blending roasted sesame seeds in a power blender for about 10-15 minutes.
  • Lemon : Adding juice and zest elevate the taste and focus on nutrient-dense ingredients.
  • Garlic : A culinary cornerstone in many cultures for its flavors and benefits.
  • Himalayan salt and olive oil (hallmark of the Mediterranean Blue Zone) : For smoothness and taste.

Easy : 3 steps, no more

STEP 1

Peel and steam the purple sweet potato. The smaller you cube the sweet potato the quicker they will be cooked and fork-tender. You don’t need to wait for the purple sweet potato to cool down completely, this will help the smoothness for the hummus. (Optional : for extra nutrients, you can keep the skin, but this might alter slightly the color).

STEP 2

Toast cumin seeds until fragrant for 2 to 3 minutes.

STEP 3

Add steamed sweet potato, grabanzo/chickpeas, toasted cumin seeds, Tahini, lemon and grated garlic cloves in a food processor or a medium blender and pulse. While running, add 3 tablespoons (Tbsp) of the liquid from the garbanzo/chickpeas can and 2 tablespoons (Tbsp) of extra virgin olive oil to help the emulsification. After 1-2 minutes, you will reach a smooth and thick texture. Your purple sweet potato hummus is ready.

Insane texture and tips for extra creaminess

Don’t be surprised this purple hummus recipe, vegan and gluten free has a thicker texture than usual hummus. This is due to the starch in the purple sweet potato. I find it very advantageous because it is easier to spread or to keep in a lunchbox and it lasts up to 4-5 days in the fridge. It is also perfect for picnic, summer table or buffet ! You will impress anybody.

Your hummus might thicken a little bit while keeping in the fridge, so don’t hesitate to add 1 tablespoon of vegetal milk or extra virgin olive oil before serving.

For extra creaminess, you can add up to 1/2 cup of vegetal milk, try 1 tablespoon at a time that you add while running the hummus, it will help to emulsify and make it runnier.

Blue zones inspired hummus made with purple sweet potato

Blender or food processor ?

Now it is the time to use it. I would recommend a small powerful blender or a food processor to get a smooth texture. A high speed blender could work too but you might need to stop, scrap the sides and repeat few times.

Favorite toppings for this purple sweet potato hummus

I love adding some black and white toasted sesame seeds, fresh basil and some Za’atar and zest granola from our local brand, Early Riser. It gives an awesome crunch and a sweet twist along with Middle Eastern spices (Za’atar) to this fabulous purple sweet potato hummus that you will die for. Any other type of granola will bring this extra texture and savory-sweet special combination (or you can go for any toasted seeds or nuts).

This hummus recipe is definitely my staple hummus whenever I have friends over, so easy and so inspiring.

How to enjoy your Blue zones hummus?

Get ready for all the ways you can enjoy it!

  • Thanks to its perfect thickness and wonderfully smooth texture, it’s a serious dream spread. Apply a generous layer on your favorite toasted sourdough bread for a satisfying light meal.
  • It’s also fantastic as a vibrant dip for all your crunchy veggies!
  • And honestly, it’s so versatile, you’ll want to bring it everywhere! It’s an ideal addition to a picnic spread or as a standout dish on any buffet, guaranteed to be a hit.

Purple sweet potato benefits

Extensive research (NIH for example) highlights their potent anti-inflammatory properties and potential role in cancer protection. Contrary to popular belief, the majority of their valuable nutrients reside in the flavorful flesh, not only the skin.

And, they even have more potassium than banana !

More than just hummus, give me more options !

This wonderful Blue Zones and Middle Eastern inspired recipe isn’t just hummus, it’s nourishing hummus, thanks to a special, hidden ingredient that makes it exceptionally beneficial and delicious. But I have more wonderful nourishing hummus on the blog :

Healthy Blue Zones inspired hummus made with purple sweet potato and…

Spreadable (on everything), purple, delicious and nutritious !

– Healthy greetings from Laetitia –

Blue zones inspired hummus made with purple sweet potato
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Yield: 1 big bowl

Blue Zones inspired hummus made with purple sweet potato

Bring your hummus to the next level with a wonderful (unicorn) color, texture, taste and benefits. It will be a hit at home, no doubt !

Ingredients
 

  • 1 purple sweet potato, peeled and steamed, (approx. 230 g.)
  • 3/4 tbsp cumin seeds, toasted
  • 1 can garbanzo beans (chickpeas), rinsed, save 3 tbsp of the liquid from the can to add to the mixture
  • 3/4 cup Tahini, (approx. 160 g.)
  • 1 fresh lemon, juiced + zest, about 1/4 cup
  • 2 garlic cloves, grated
  • Pinch Himalayan salt
  • 2 tbsp extra virgin olive oil , or more if needed.

Toppings

  • Toasted sesame seeds, fresh basil and granola pieces , (granola from Early Riser or your own)

Equipment

  • 1 food processor or small blender

Instructions
 

  • Peel , cut into medium pieces and steam the purple sweet potato for approx. 10 minutes or until soft.
  • In the meantime, toast the cumin seeds. And rinse the grabanzo/chickpeas, reserving 3 Tbsp of the liquid.
  • Except the garbanzo liquid and olive oil, combine the steamed purple sweet potato pieces, toasted cumin, garbanzo beans (chickpeas), tahini, lemon, grated garlic, Himalayan salt in a food processor and blend.
  • While running (to help emulsify), add the liquid (3 tbsp of the can of garbanzo/chickpeas and 2 tbsp of olive oil) and blend until smooth. Taste and adjust seasoning to your liking. You can always add some more water or vegetal milk for a runnier texture (1-2 Tbsp at a time).
  • Serve in a bowl with toppings (optional).
Did you make this recipe?Tag @live.and.taste with hashtag #liveandtaste on Instagram. I love to see what you make!