Sweet Potato Hummus5 Reviews
- Prep: 20 min
- Cook: 45 min
- Ready In: 1 hr 20 min
“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.” - by mickdee
Original recipe yields 20 servings
- Preheat oven to 400 degrees F (200 degrees C).
- Poke holes all over sweet potatoes with a fork.
- Roast sweet potatoes in the preheated oven until soft, about 45 minutes; let cool. Cut sweet potatoes in half lengthwise.
- 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.
Amount Per Serving (20 total)
- 75 cal
- 2.3 g
- 12.2 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"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!..." See more"
"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 blen..." See moreded 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!"
"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 w..." See moreonderful idea for changing up the old hummus routine, and the recipe is flexible enough to suit anyones taste."
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