Sweet Potato Hummus
Savory, smooth, smokey Sweet Potato Hummus! It’s super flavorful, easy to make, and perfect for snacking! Vegan, Gluten-Free, and Refined Sugar-Free
- 1 Large Roasted Sweet Potato
- 1 Can of Chickpeas, rinsed and drained
- 2 Lemons, juiced
- 2 Garlic Cloves
- 1/4 cup Tahini
- 3 tbsp Olive Oil
- 1/2 tsp Smoked Paprika
- 1 tsp Cumin
- 1-2 tsp Ice Cold Water
- Sea Salt, to taste
Roast Sweet Potato
If you need to roast your sweet potato, wrap it in foil and place it in a preheated oven at 450°F. Bake the sweet potato for 40-45 minutes, or until it is tender to touch.
Remove the sweet potato from the oven and allow it to cool, at least 20 minutes. Remove the skin and use the
How to make roasted sweet potato hummus
First, put two cloves of garlic, 2 squeezed lemons, and 1/2 teaspoon of salt into the food processor and blend for 1 minute.
Add the tahini and blend until it is a thick creamy texture, about 1 minute. Be sure to scrape down the sides and bottom so the tahini is properly blended.
Add the roasted sweet potato, cumin, smoked paprika, and chickpeas and blend. Continue to blend while drizzling in the olive oil. Blend for 2-3 minutes, or until smooth.
Taste the Hummus and make any adjustments. Add Salt and Lemon to taste. If you want the hummus to be a bit more creamy add 1-2 teaspoons of Ice Cold Water and blend for 30 more seconds
- You can use leftover sweet potatoes to make this hummus or make the sweet potatoes up to three days in advance. Store the sweet potatoes in the fridge until you are ready to use them. (Make sure to remove the skin before adding to the hummus)
- Store any leftover hummus in an airtight container for up to 5 days