Roasted Sweet Potato Hummus

Try this delicious update for a homemade hummus dip. Perfect for meal prep, parties, and tailgating, especially when served with crunchy veggies or your favorite chips.

Course Appetizer, Snack

Cuisine American, Mediterranean

Keyword Hummus, Sweet Potato

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 200kcal

Equipment

Cutting Board
Chef's Knife
Food Processor

Ingredients

2 medium sweet potatoes
2 cloves garlic peeled
1 can chickpeas drained
4 tbsp olive oil
3 tbsp tahini
1 lemon juiced
1/2 tsp kosher salt
1/2 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp smoked paprika

Instructions

Preheat the oven to 400 degrees F.
Peel and cube the sweet potatoes into 1/2" pieces. Spread in a single layer on a baking sheet with 1 Tablespoon olive oil and garlic cloves. Bake 25 to 30 minutes or until edges begin to brown. Remove from oven and allow to cool.
Drain and rinse the chickpeas, reserving some of the liquid from the can. Add the chickpeas to the bowl of your food processor, along with remaining 3 Tablespoons olive oil, tahini, lemon juice, salt, cumin, cayenne pepper, and paprika. Pulse several times to start to combine then add the roasted sweet potatoes and garlic.
Continue pulsing until a smooth texture begins to form. If needed, slowly add some of the remaining liquid from the canned chickpeas to achieve your desired texture. Transfer from food processor into a serving bowl and add your favorite crackers, chips, pita bread, or crudités.

Notes

Adjust spices and seasonings to taste. Store in the refrigerator up to five days.

For a smoother consistency, you may peel the chickpeas to remove the outer skin before adding to the food processor.

Nutrition