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sweet potato hummus recipe

Sweet Potato Hummus

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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Appetizer
Cuisine Mediterranean
Servings 6 servings

Equipment

  • 1 Baking sheet
  • 1 food processor
  • 1 Mixing bowl
  • 1 Knife
  • 1 Spatula

Ingredients
  

  • 2 medium sweet potatoes peeled and cubed
  • 2 tablespoons olive oil divided
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can chickpeas 15 ounces, drained and rinsed
  • 1/4 cup tahini
  • 3 tablespoons lemon juice
  • 2 cloves garlic minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons water
  • 1 tablespoon fresh parsley chopped for garnish

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and black pepper in a mixing bowl.
  • Spread the sweet potatoes on a baking sheet and roast for 25 minutes until tender.
  • Allow the sweet potatoes to cool for 5 minutes after removing from the oven.
  • In a food processor, combine the roasted sweet potatoes, chickpeas, tahini, lemon juice, garlic, cumin, smoked paprika, and remaining olive oil.
  • Blend until smooth, scraping down the sides as needed.
  • Add water gradually to achieve the desired consistency.
  • Transfer the hummus to a serving bowl and garnish with chopped parsley.
  • Serve with pita bread, vegetable sticks, or as a spread.

Notes

For extra flavor, consider roasting the garlic cloves alongside the sweet potatoes to add a richer taste to the hummus. If you prefer a creamier texture, you can add a bit more tahini or a splash of olive oil. Adjust the seasoning to your taste, and if you like a bit of heat, a pinch of cayenne pepper can be added for a spicy kick.
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