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