Add a flavorful twist to your traditional hummus with this Sweet Potato Hummus. Creamy, rich, and slightly sweet, this hummus pairs perfectly with veggies, crackers, or as a spread for sandwiches. Packed with vitamins and fiber, it’s a nutritious snack or appetizer that’s sure to impress at any gathering. Plus, it’s quick and easy to prepare!
Sweet Potato Hummus
Course: DipCuisine: Middle Eastern4
servings15
minutes30
minutes220
kcalIngredients
1 pound sweet potatoes, peeled and cut into 1-inch pieces
1 can (19.5 ounces) chickpeas, drained and rinsed
1/4 cup fresh lemon juice (from 1 lemon)
1/4 cup tahini
2 tablespoons olive oil
2 teaspoons ground cumin
1 garlic clove, chopped
Coarse salt and ground pepper
Whole-wheat pita and crudites such as red pepper and broccoli
Directions
- Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until tender, 10 to 12 minutes. Transfer to a food processor.
- Combine chickpeas, lemon juice, tahini, oil, cumin, and garlic in the food processor. Puree, about 1 minute; thin with water if necessary. Season with salt and pepper and let cool; refrigerate, in an airtight container, up to 1 week. Serve with pita and crudites.
This Sweet Potato Hummus is a delightful, healthy alternative to traditional hummus, offering a sweet and savory combination that’s perfect for dipping or spreading. Whether you’re preparing snacks for a party or a wholesome midday treat, this hummus is sure to become a favorite in your recipe rotation!
