Active Time
15 MIN
Total Time
55 MIN
Yield
Serves : Makes 3 cups
© Kristen Stevens

How to Make It

Step 1    

Preheat the oven to 425°. Wrap the sweet potato in aluminum foil and place on a baking tray. Bake in the oven for 30-40 minutes, or until soft. Remove from the oven and let cool. Once cool enough to handle, remove the foil and scoop out the tender flesh. Discard the skin.

Step 2    

Add the sweet potato, chickpeas, tahini, olive oil, fresh lemon juice, garlic, salt and cayenne to a food processor or high-powered blender. Pulse until everything is combined then add water 1 tablespoon at a time, until the hummus is a smooth, thick and spreadable consistency. Taste and add more salt if necessary.

Make Ahead

Hummus can be made up to 3 days in advance and stored in a covered container in your fridge or frozen for up to 1 month.

Serve With

Crackers, bread, or veggies.

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