Description
Sweet potato hummus is a smooth, creamy dip that blends roasted sweet potatoes with chickpeas, tahini, and spices. It’s slightly sweet, rich in flavor, and packed with nutrients. Great for snacking, spreading, or adding to bowls, it’s a colorful twist on a classic dip.
Ingredients
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1 medium sweet potato (roasted or boiled)
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1 1/2 cups canned chickpeas (drained and rinsed)
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1/4 cup tahini
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2 tablespoons olive oil
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2 tablespoons fresh lemon juice
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1 clove garlic (minced)
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1/2 teaspoon ground cumin
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1/2 teaspoon smoked paprika
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Salt to taste
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2–4 tablespoons water (to adjust texture)
Instructions
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Cook the Sweet Potato:
Roast: Poke holes in the sweet potato, wrap in foil, and roast at 400°F (200°C) for 45–60 minutes until soft.
OR
Boil: Peel and cube the sweet potato, then boil for 15–20 minutes until tender. -
Prepare the Chickpeas:
Rinse and drain chickpeas. Optional: Remove skins for extra smooth texture. -
Blend:
In a food processor, combine the sweet potato, chickpeas, tahini, lemon juice, garlic, cumin, paprika, and olive oil. Blend until smooth. -
Adjust:
Add water a tablespoon at a time to thin the hummus if needed. Taste and add salt or extra lemon juice to adjust the flavor. -
Serve or Store:
Transfer to a bowl. Drizzle with extra olive oil and sprinkle with paprika or herbs. Store in an airtight container in the fridge for up to 5 days.
Notes
Use roasted garlic for a milder, sweeter flavor.
Add chipotle peppers for a smoky, spicy twist.
Top with sesame seeds, chopped parsley, or toasted nuts for extra texture.
- Prep Time: 10 minutes
- Cook Time: 20–60 minutes (depending on sweet potato method)
- Category: Dip
- Method: Blending
- Cuisine: Middle Eastern / Fusion