Sweet potatoes add a hint of sweetness to regular hummus. Slideshow:  More Sweet Potato Recipes 

Kristen Stevens
January 2014

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© Kristen Stevens

Recipe Summary

active:
15 mins
total:
55 mins
Yield:
Makes 3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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