Sweet Potato Hummus recipe

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Ingredients

3 sweet potatoes
1 (15 ounce) can garbanzo beans, drained (reserve liquid) and rinsed
2 tablespoons extra-virgin olive oil
2 tablespoons tahini
2 tablespoons lemon juice
½ teaspoon lemon zest
¼ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon ground white pepper
sea salt to taste

Nutrition Info

75.1 calories
carbohydrate: 12.2 g
cholesterol: : -
fat: 2.3 g
fiber: 2.1 g
protein: 1.6 g
saturatedFat: 0.3 g
servingSize: -
sodium: 83.1 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

20 servings

Recipe Note

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.

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