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Sweet Potato Hummus

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I wanted something easy and fitting for an autumn gathering. I found a sweet potato hummus recipe and altered it to make it even easier to make. It is a nice combination of naturally sweet and typically savory. Serve with pita wedges, crackers, or cut veggies.

Ingredients:

  • 3 sweet potatoes
  • 1 (15 ounce) can garbanzo beans, drained (reserve liquid) and rinsed
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • ½ teaspoon lemon zest
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground white pepper
  • sea salt to taste

Directions:

Preheat the oven to 400 degrees F (200 degrees C).

Poke holes all over sweet potatoes with a fork.

Roast sweet potatoes in the preheated oven until soft, about 45 minutes; let cool. Cut sweet potatoes in half lengthwise.

Combine garbanzo beans and olive oil in a blender and pulse several times to mash. Scoop flesh out of sweet potato peels and add to the blender; pulse to combine. Add tahini, lemon juice, lemon zest, cumin, coriander, white pepper, and sea salt to mixture; blend until smooth, adding reserved garbanzo bean liquid as needed to make a smooth, creamy hummus.


Prep time: 20 mins / Cooking time: 45 mins / Total time: 1 hr 20 mins

Serving: 20 / Yield:

Calories: 75.1

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