Sweet Potato Hummus

square crop of a bowl of hummus on a veggie platter.

5 from 1 vote

Whether you’re looking for a healthy snack dip, vegan appetizer, or a colorful addition to your grazing platter, this sweet potato hummus delivers on flavor and nutrition.

Course Appetizer, condiment

Cuisine American

Keyword hummus, sweet potato, sweet potatoes

Prep Time 10

Cook Time 0

Total Time 10

Servings servings

Calories 44kcal

Author Debi

Ingredients

1 pound sweet potatoes
15 ounce can chickpeas with the bean liquid
1 tablespoon tahini
2 tablespoons vegetable broth, olive oil, or orange juice
1 teaspoon ground cumin
1 teaspoon garlic powder
Salt to taste

Instructions

Preheat the oven to 425˚ F.
Cut sweet potatoes in half, placing cut side down on a parchment lined baking sheet. Bake until tender when pierced with a fork, about 30-40 minutes.
While the sweet potatoes roast, drain the chickpeas, reserving the liquid from the can.
Purée chickpeas with ¼ cup reserved bean liquid and the tahini in a food processor, scraping down the sides occasionally, until they reach a smooth consistency.
Once the sweet potatoes are done roasting, let cool them cool and scoop out the flesh. Placing the scooped-out flesh in the food processor with the chickpeas. Add in the vegetable broth, cumin, and garlic powder. Process until smooth and well combined, scraping down the sides of the food processor to ensure that all the ingredients are evenly incorporated.
If the hummus seems too thick, add in more reserved chickpea liquid, one tablespoon at a time, until desired consistency is reached. (I usually add in 2 tablespoons more.) Taste for salt.
Garnish with a drizzle of olive oil, a light sprinkle of smoked paprika, or crushed red pepper.

Notes

Makes about 2.5 cups, serving size 2 tablespoons, about 20 servings

Serve with raw fruits or veggies like apple slices, carrots, cucumbers, baby zucchini, snap peas, and celery sticks. Or serve with pita chips, crackers, or tortilla chips.

Add in 2 teaspoons lemon juice if desired.

If you want to make it ahead, or have leftovers, store it in the fridge in an airtight container for about 1 week. Give it a stir when you’re ready to serve it again.

Nutrition