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 tinned 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 cook some in bulk and have 1 cup bags ready in the freezer for quick dips. If you are using frozen sweet potatoes, drain for half an hour to minimize making 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.
- Drizzle with some olive oil. I like to add some pumpkin seeds on the top too.
Cost: $5