Description
A creamy and velvety blend of roasted sweet potato and classic hummus ingredients, perfect as a dip or spread.
Ingredients
- 1 cup cooked sweet potato, mashed (about 1 medium sweet potato)
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 1/4 cup tahini
- 1/4 cup lemon juice (about 1 large lemon)
- 2 cloves garlic, minced
- 1 tablespoon olive oil, plus more for serving
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- Water or reserved chickpea liquid, as needed for consistency
Instructions
- Cook the sweet potato until tender. Roast at 400°F (200°C) for 35–50 minutes, microwave on high for 6–8 minutes, or boil until fork-tender. Let cool slightly, then mash or scoop out 1 cup.
- Drain and rinse the chickpeas. Optionally reserve 2–4 tablespoons of the canning liquid (aquafaba) to thin the hummus or use it later for emulsifying.
- Add ingredients to a food processor: mashed sweet potato, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, a pinch of salt and pepper.
- Process until mostly smooth, then stop and scrape down the sides. Continue blending until you reach your desired texture.
- If needed, add water or reserved aquafaba 1 tablespoon at a time to thin the hummus and create a creamier emulsion.
- Taste and adjust: more salt, more lemon for brightness, or a bit more cumin for warmth.
- Transfer to a bowl. Drizzle with olive oil and garnish. Serve chilled or at room temperature.
Notes
Optional substitutes include sunflower seed butter for tahini and can adjust lemon for more tang. Store in an airtight container and refrigerate for 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean