Description
This Sweet Potato Hummus is a vibrant, naturally sweet, and incredibly smooth dip made from roasted sweet potatoes and chickpeas, blended with tahini, lemon juice, and spices. It's perfect as a snack or an appetizer.
Ingredients
1.5 pounds Sweet Potato, peeled and cut into 1-inch cubes
1 can Chickpeas (15-ounce), drained and rinsed
1/4 cup Tahini
1/4 cup Fresh Lemon Juice
2 cloves Garlic, minced
1/4 cup Extra Virgin Olive Oil
1/2 teaspoon Ground Cumi
1/4 teaspoon Smoked Paprika (optional)
1/2 teaspoon Salt, or to taste
2–4 tablespoons Ice Water, or as needed
Fresh Parsley or Cilantro, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed sweet potato with 1 tablespoon of olive oil, a pinch of salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until fork-tender and slightly caramelized. Let it cool slightly
- In the bowl of a food processor, combine the cooled roasted sweet potato, drained and rinsed chickpeas, tahini, lemon juice, minced garlic, olive oil, ground cumin, and smoked paprika. Add salt
- Process the mixture until smooth and creamy, scraping down the sides as needed
- While the food processor is running, gradually add ice water until your hummus reaches your desired creamy consistency
- Taste and adjust salt, lemon juice, or cumin as needed
- Transfer to a serving bowl, drizzle with olive oil, and garnish with chopped parsley or cilantro
Notes
Roast the sweet potato for the best flavor.
Peeling the chickpeas can enhance the creaminess of the hummus.
Letting the hummus sit for 30 minutes in the fridge before serving improves flavor.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 180-200 kcal
- Sugar: 4-6 g
- Sodium: 250-300 mg
- Fat: 10-12 g
- Saturated Fat: 1.5-2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20-25 g
- Fiber: 5-7 g
- Protein: 5-7 g
- Cholesterol: 0 mg