Description
This Sweet Potato Hummus is a creamy, flavorful twist on classic hummus! Roasted sweet potatoes add a touch of natural sweetness, while tahini, garlic, and lemon bring a deliciously balanced flavor. Perfect as a dip, spread, or healthy snack!
Ingredients
Scale
1 medium sweet potato (about 1 cup mashed)
1 can (15 oz) chickpeas, drained and rinsed
3 tablespoons tahini
2 tablespoons olive oil
2 tablespoons lemon juice
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika (optional)
1/2 teaspoon salt
2–3 tablespoons water (as needed for consistency)
1 tablespoon maple syrup (optional, for a touch of sweetness)
Instructions
- Roast the sweet potato: Preheat oven to 400°F (200°C). Pierce the sweet potato with a fork, wrap it in foil, and bake for 40-45 minutes until soft. Let cool, then remove the skin.
- Blend the hummus: In a food processor, combine the roasted sweet potato, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, paprika, and salt.
- Adjust the texture: Blend until smooth, adding water 1 tablespoon at a time until desired consistency is reached.
- Taste and adjust: Add more lemon juice, salt, or maple syrup as needed.
- Serve: Transfer to a bowl, drizzle with olive oil, and sprinkle with paprika or sesame seeds. Enjoy with pita, crackers, or veggies!
Notes
- Short on time? Microwave the sweet potato for about 6-7 minutes instead of roasting.
- Make it spicy: Add a pinch of cayenne or a chopped roasted jalapeño.
- Storage: Store in an airtight container in the fridge for up to 5 days.