Sweet Potato Hummus
This version offers a fun twist on classic hummus. It uses sweet potatoes for an extra creamy texture. There is also a hint of natural sweetness. Combined with garlic and spices, it’s a warm and comforting dip. It pairs well with pita or veggies. It also works as a spread on sandwiches and wraps.
Print Recipe
Equipment
- 1 Food Processor or Blender
Ingredients
- 1 400g Tin chickpeas or 1 pint jar
- 1 cup baked sweet potato I have mine already in the freezer for quicker results
- 1 tsp ground cumin
- 1 tsp ground coriander some fresh for garnish is nice too
- 2 Tbsp lemon juice
- 2 Tbsp olive oil some to go over the top as well
- ¼ cup toasted sesame seeds optional
- 1 tsp balsamic glaze (optional) also see my video on how to make your own
- 2 cloves garlic
- salt and pepper to taste
Instructions
- If you are making the sweet potato from scratch, bake two medium-sized sweet potatoes until tender. Let them cool, You can do some in bulk and have 1 cup bags ready in the freezer for quick dips. If you are using frozen sweet potatoes, you might need to drain them for half an hour so as not to make the hummus too watery.
- Add all ingredients to a food processor or blender and blend until nice and smooth, creamy consistency.You may have to stop and scrap the container a few times to get it to a smooth consistency.
- If the hummus is too thick, add 1 Tbsp of water at a time to get it smooth
- Top with some olive oil and I like some pumpkin seeds on the top
Cost: $5