Description

A creamy and flavorful twist on traditional hummus, this sweet potato hummus combines roasted sweet potatoes with chickpeas, tahini, and spices for a nutritious and delicious dip or spread.

Ingredients

Units Scale

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

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Instructions

Preheat the oven to 400°F (200°C). Place sweet potato cubes on a baking sheet and roast for 20-25 minutes, or until soft and slightly caramelized. Let cool.
In a food processor, combine roasted sweet potatoes, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and smoked paprika.
Blend until smooth, adding water a tablespoon at a time to reach the desired consistency.
Taste and season with salt as needed. Blend again to combine.
Transfer to a bowl and serve with pita chips, veggies, or as a spread.

Notes

For a spicier version, add a pinch of cayenne pepper or a dash of hot sauce.
This hummus keeps well in the refrigerator for up to 5 days.
Try using maple syrup or cinnamon for a sweeter variation.

Nutrition

Serving Size: 2 tablespoons
Calories: 90
Sugar: 2g
Sodium: 120mg
Fat: 5g
Saturated Fat: 0.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg