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–+ servings
Sweet Potato Hummus in a bowl.

Sweet Potato Hummus

French Kiss Cook
Combine the richness of sweet potato and cinnamon with chickpeas and tahini.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 8
Calories 150 kcal

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.

Video

Nutrition

Calories: 150kcalCarbohydrates: 17gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 428mgPotassium: 252mgFiber: 4gSugar: 2gVitamin A: 4795IUVitamin C: 6mgCalcium: 48mgIron: 1mg
Keyword baked, chickpeas, sweet potato
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