- 1 large sweet potato
- 1 3/4 cups of dried chickpeas, cooked (canned also works if you are short on time)
- 3 tbsp of tahini
- 1/2 cup of water
- 1 tbsp lemon juice
- 1/2 tsp cumin
- 1/4 tsp sesame oil
- 2 crushed garlic cloves (optional)
- 1 1/2 tsp of salt
- Paprika and olive oil (for topping)
- Preheat oven to 450 degrees. Chop one large sweet potato and place in pan sprayed with olive oil spray (use whatever oil spray you have or regular olive oil if you don’t have this). Spray olive oil on top of the sweet potatoes as well. Roast and toss occasionally until tender and browned, 35-45 minutes
- Place all of the rest of the ingredients (minus paprika and olive oil) into a food processor or blender and blend until smooth.
- Drizzle with olive oil and paprika
- Feel free to adjust water, tahini, and olive oil ratio based on your consistency/taste preferences. Same goes for seasoning!
- I’ve used canned cannellini beans instead of garbanzo beans once (because I didn’t have garbanzo beans at home that day) and it was also delicious.
- Adding roasted onions to your hummus blend (and to your topping) make the hummus extra delicious.
- Hummus tastes the best when it is fresh and warm!
- If you have extra chickpeas or sweet potato pieces topping your hummus with them makes for a delightful presentation
- Tag me at @ahavabite on instagram and let me know what you think!
Inspired by sweet potato hummus recipes from bonappetit.com and Chef Julie Frans of della bowls
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