Description

A creamy and flavorful twist on traditional hummus, this Sweet Potato Hummus combines roasted sweet potatoes with classic hummus ingredients for a nutritious and delicious dip or spread.

Ingredients

1 medium sweet potato, roasted and peeled
1 can (15 oz) chickpeas, drained and rinsed
1/4 cup tahini
2 tablespoons olive oil
2 tablespoons lemon juice
1 garlic clove, minced
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika (optional)
Salt to taste
2–4 tablespoons water (as needed for consistency)

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Instructions

Preheat the oven to 400°F (200°C). Pierce the sweet potato with a fork and roast for 45 minutes or until soft. Let cool, peel, and set aside.
In a food processor, combine roasted sweet potato, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, paprika (if using), and salt.
Blend until smooth, adding water a tablespoon at a time until desired consistency is reached.
Taste and adjust seasoning as needed.
Transfer to a serving bowl and drizzle with a bit of olive oil or garnish as desired.

Notes

For extra flavor, try adding a pinch of cayenne pepper or chili flakes.
This hummus can be stored in the refrigerator for up to 5 days.
Great as a dip, spread on toast, or in wraps and sandwiches.