Sweet Potato Hummus
A vibrant twist on traditional hummus, made with roasted sweet potatoes and chickpeas for a creamy, nutrient-packed dip.
Equipment
- Food Processor
- Oven or steamer
- Measuring Spoons
Ingredients
- 2-3 medium sweet potatoes peeled and cut into small pieces
- 1 14-ounce can chickpeas drained and rinsed
- 1 Juice of 1 lemon
- 2 Tbsp tahini
- 2 Tbsp olive oil
- 2 tsp ground cumin
- 1 clove garlic chopped
- Whole-wheat pita for serving sliced into wedges
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Roast or steam sweet potatoes until tender and allow them to cool to room temperature.
- Transfer cooled sweet potatoes to a food processor. Add chickpeas, lemon juice, tahini, olive oil, cumin, and garlic.
- Blend until smooth, adding water as needed to reach desired consistency. Season with salt and pepper to taste.
- Transfer hummus to a serving bowl and garnish with olive oil or paprika if desired.
- Serve with pita wedges and fresh vegetable sticks.
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Notes
Store in an airtight container in the refrigerator for up to 1 week.