Description
Sweet Potato Hummus is a creamy, flavorful twist on traditional hummus. The natural sweetness of roasted sweet potatoes pairs perfectly with chickpeas, tahini, and warm spices for a delicious and healthy dip. Serve with pita chips, fresh vegetables, or use as a spread in wraps and sandwiches.
Ingredients
Scale
- 1 medium sweet potato, peeled and cubed (about 1 cup roasted)
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 1/4 cup tahini (sesame paste)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice (about 1/2 lemon)
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (optional)
- 1/4 teaspoon salt (or to taste)
- 1/4 cup water (more as needed)
For Garnish (Optional):
- 1 tablespoon olive oil
- 1 teaspoon sesame seeds
- A pinch of smoked paprika or ground cumin
- Chopped fresh parsley
Instructions
🍠 Roast the Sweet Potato:
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Preheat Oven:
- Preheat your oven to 400°F (200°C).
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Prepare Sweet Potato:
- Toss cubed sweet potato with a bit of olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 20-25 minutes, until tender.
- Let cool slightly before adding to the hummus.
🥣 Make the Hummus:
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Blend Ingredients:
- In a food processor, combine roasted sweet potato, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, smoked paprika, and salt.
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Add Water:
- Blend until smooth, adding water gradually until you reach your desired consistency.
- Scrape down the sides of the bowl as needed.
-
Adjust Seasoning:
- Taste and add more salt, lemon juice, or spices if needed.
🍽️ Serve:
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Garnish and Enjoy:
- Transfer to a serving bowl.
- Drizzle with olive oil, sprinkle with sesame seeds, smoked paprika, and fresh parsley if desired.
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Serving Suggestions:
- Serve with pita chips, fresh vegetables, crackers, or as a spread on sandwiches and wraps.
Notes
- Make It Spicy: Add a pinch of cayenne pepper or a drizzle of hot sauce for a kick.
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
- Creamier Texture: For extra creamy hummus, peel the chickpeas before blending, or add 1-2 tablespoons of Greek yogurt.