Sweet Potato Hummus

Sweet Potato Hummus

15
mickdee 71

"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."

Ingredients

1 h 20 m servings 75 cals
Serving size has been adjusted!

Original recipe yields 20 servings

Adjust

Nutrition

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

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating

Cancel
Submit

Reviews

15
  1. 18 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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!

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 als...

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. I...