Add a depth of flavor to you next batch of hummus with my Sweet Potato Hummus. Roasted sweet potatoes with cinnamon, pair very well with tahini and cumin. Top this hummus with my Honey Roasted Chickpeas for extra crunch. Dip into this comforting appetizer or use it as a spread in your next sandwich.
You probably have memories of seeing a dish of mashed potatoes during a family dinner, or maybe sweet potato fries from a restaurant. Even if you've made my amazingly decadent Garlic Butter Sweet Potato Stacks, you've probably never had them prepared in a hummus. keep reading to learn how to make this super smooth, rich and delicious recipe.
Ingredients you will need
Make this recipe with cubed sweet potatoes, but you can also use leftover mashed sweet potatoes if you have. Find below the ingredients I used for this recipe.
- Sweet Potatoes
- Olive Oil
- Salt
- Canned Chickpeas
- Garlic
- Tahini
- Lemon Juice
- Cumin
- Cinnamon
- Paprika
- Cold Water
- Pomegranate Seeds (optional topping)
See recipe card for quantities.
How to make Sweet Potato Hummus
- Peel the sweet potato and cut it into half-inch cubes.
- Cut the top off of a head of garlic, jus enough to reveal the cloves.
- Place the sweet potato and garlic on a baking tray and drizzle with olive oil.
- Bake for for 20-25 minutes.
- Place the roasted sweet potato into a food processor equipped with the standard blade.
- Squeeze out your desired amount of garlic cloves.
- Place all of the ingredients into the food processor and blend until smooth.
- Drizzle in cold water to obtain your desired consistency.
Place the prepared hummus into a serving bowl. Garnish with a drizzle of olive oil, chopped parsley, pomegranate seeds, and roasted chickpeas. Serve with your favorite crackers, veggies, or crostini.
Storage
Store any leftover Sweet Potato Hummus in an airtight container. Refrigerate for 2-3 days. I do not recommend freezing this hummus.
Recipe
Sweet Potato Hummus
Ingredients
- 2 cups Sweet Potatoes peeled and diced
- 5 cloves Garlic
- 1 tablespoon Olive Oil
- 1 teaspoon Salt
- 2 cups Canned Chickpeas 19oz can, drained and rinsed
- ⅓ cup Tahini
- 1 large Lemon juiced
- ½ teaspoon Cumin
- ½ teaspoon Cinnamon
- ½ teaspoon Paprika
- ½ cup Cold Water
- ¼ cup Pomegranate Seeds optional topping
Instructions
- Preheat the oven to 425F.
- Cut the top of a head of garlic, just enough to expose the cloves. Place it on a baking tray with the prepared cubes of sweet potato. Drizzle everything with a little olive oil and bake in the preheated oven for 20 minutes.
- Squeeze out 5 (or as many as you like) roasted cloves of garlic out of the bulb, into the bowl of a food processor. Place the roasted cubes of sweet potato with the garlic cloves.
- Add the chickpeas, tahini, juice of 1 lemon, ¼ cup of the water, cumin, cinnamon, and paprika and salt into the food processor.
- Turn on the food processor on the puree setting for 1-2 minutes. Scrape down the side of the food processor bowl and continue to puree. You may want to add the rest of the cold water, depending on the consistency of the hummus. Blend until smooth.
- Place in a serving bowl and garnish with pomegranate seeds and fresh parley.
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