Sweet Potato Hummus

Sweet Potato Hummus

11 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 20 m
mickdee
Recipe by  mickdee

“I wanted something easy and fitting for an autumn gathering. I found this recipe and altered it to make it even easier to make. It is a nice combination of naturally sweet and typically savory. Serve with pita wedges, crackers, or cut veggies.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 20 servings

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Poke holes all over sweet potatoes with a fork.
  3. Roast sweet potatoes in the preheated oven until soft, about 45 minutes; let cool. Cut sweet potatoes in half lengthwise.
  4. Combine garbanzo beans and olive oil in a blender and pulse several times to mash. Scoop flesh out of sweet potato peels and add to the blender; pulse to combine. Add tahini, lemon juice, lemon zest, cumin, coriander, white pepper, and sea salt to mixture; blend until smooth, adding reserved garbanzo bean liquid as needed to make a smooth, creamy hummus.

Share It

Reviews (11)

Rate This Recipe
sueb
9

sueb

Using 2 large sweet potatoes instead of 3 and 3 T sesame seeds instead of tahini, I found this to be delicious, especially with chunks of apples!

IAMJENNIE
6

IAMJENNIE

I loved this recipe, and even my kids who don't really like hummus and definitely don't like squash, ate it. I had some roasted butternut squash so I used that instead of sweet potatoes. I also blended 2 T. sesame seeds in my blender before adding the rest of the ingredients, instead of using tahini. Other than that I followed the recipe as written. It was delicious!

Myo
5

Myo

In all fairness, I didn't really follow the recipe.. skipped the garbanzo beans all together and just used sweet potatoes. Added cumin, garlic, olive oil, chili oil, salt and tahini to taste. Its a wonderful idea for changing up the old hummus routine, and the recipe is flexible enough to suit anyones taste.

More Reviews

Similar Recipes

Roasted Sweet Potatoes & Onions
(172)

Roasted Sweet Potatoes & Onions

Twice Baked Sweet Potatoes with Ricotta Cheese
(74)

Twice Baked Sweet Potatoes with Ricotta Cheese

Broiled Sweet Potatoes
(17)

Broiled Sweet Potatoes

Tasty Sweet Potatoes
(11)

Tasty Sweet Potatoes

Twice Baked Sweet Potatoes
(5)

Twice Baked Sweet Potatoes

Smokey Parmesan Sweet Potato Chips
(4)

Smokey Parmesan Sweet Potato Chips

Nutrition

Amount Per Serving (20 total)

  • Calories
  • 75 cal
  • 4%
  • Fat
  • 2.3 g
  • 4%
  • Carbs
  • 12.2 g
  • 4%
  • Protein
  • 1.6 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 83 mg
  • 3%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Roasted Sweet Potatoes & Onions

>

next recipe:

Twice Baked Sweet Potatoes with Ham