Grab your pita wedges because you’re going to want this sweet potato hummus ASAP!
Yes, it’s different but trust me, it’s going to rock your world! Plus, you won’t feel guilty about eating it by the spoonful because it’s loaded with protein, fiber, and beta carotene.
How to Make Sweet Potato Hummus
Another bonus of this recipe is how easy and quick it comes together. Add everything to a food processor, give it a whirl and voila!
Okay, there’s a little more to it, but basically, that’s all that goes into making hummus. Take it from the Sundried Tomato and Edamame Hummus recipes; once you have a great base recipe, like the Mediterranean Hummus, you can add/swap ingredients to give it a delicious twist.
One thing is certain, in any hummus recipe you make, it HAS TO HAVE:
- Olive oil
- Lemon juice
We know enough about the first three, so let’s focus on tahini, what is it? Tahini is a paste made from sesame seeds, and it’s what gives hummus that creamy, savory, mellow flavor we all love so much. Without it, there would be no hummus, let that sink in.
Sweet Potato Hummus Ingredients
This recipe is like traditional hummus with the addition of sweet potato. I prefer using leftover roasted sweet potatoes from a previous dinner. It saves me a step while preparing and adds a nutty, caramelized flavor that… there are no words. Just try it.
Drumroll, please! And the ingredients are:
- Sweet potatoes- roasted or steamed
- Lemon juice
- Olive oil
- Ground cumin
What to serve with it
Much like regular hummus, this recipe can be served with the traditional fare of pitas, sliced veggies, chips, crackers or eaten by the spoonful; this is a judge-free zone.
It’s also an excellent main ingredient for lunches, like these hummus lunch ideas thanks to the high protein and fiber content.
So what do you think? What will you serve with your Sweet Potato Hummus first?
Sweet Potato Hummus
- 2-3 medium sweet potatoes, peeled and cut into small pieces
- 14- ounce cans chickpeas, drained and rinsed
- Juice of 1 lemon
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 clove garlic, chopped
- Coarse salt and ground pepper
- Whole-wheat pita, sliced into wedges
- Sliced carrots, celery, and bell peppers
- Steam the sweet potatoes on the stove-top or microwave until tender, allow to cool down to room temperature.
- Transfer the cooled potatoes to a food processor or blender.
- Add the chickpeas, lemon juice, tahini, oil, cumin, and garlic to the sweet potatoes. Purée for 1 minute, thinning with water if necessary. Season with the salt and pepper.
- Serve with pita wedges and crudités.
- Refrigerate leftovers in an air-tight container for up to 1 week.
- Use roasted sweet potatoes for more flavor.