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Overhead view of a freshly garnished dish of sweet potato hummus.
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Sweet potato garlic hummus

This creamy sweet potato hummus recipe takes traditional savory hummus and adds in the sweet taste of roasted sweet potatoes.
Course Appetizer
Cuisine Israeli, Jewish, Middle Eastern
Keyword chickpea dip, chickpeas, easy, gluten-free, kid-friendly, sweet potatoes, vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 282kcal
Author Ksenia Prints

Equipment

Ingredients

  • 1 small sweet potato
  • 1 can of chickpeas
  • 2 garlic cloves
  • 1 teaspoon paprika or smoked paprika, for smoky flavor
  • ½ lemon
  • ¼ cup tahini
  • 2 TBs olive oil
  • salt & pepper

Instructions

  • Cook the sweet potatoes: To boil, cut sweet potatoes into cubes, place in a saucepan, cover with water, and boil for about 20 minutes until tender.
  • Roasting option: Poke sweet potatoes with a fork, wrap in foil, and bake in the oven until fork-tender. Let cool.
  • Combine tahini, cooked chickpeas (reserving some for garnish), sweet potato chunks, and garlic in a food processor. Add paprika. Blend until smooth and creamy, scraping the sides as needed.
  • Taste and adjust the flavors. Add more garlic, tahini, or salt if desired.
  • Transfer the sweet potato hummus to a bowl or plate. Garnish with reserved chickpeas, a sprinkle of paprika, and cilantro.
  • Enjoy the sweet potato hummus with warm pita bread, vegetables, or crackers.

Video

Notes

Leftovers will keep in an airtight container in the refrigerator for 4-5 days.

Nutrition

Calories: 282kcal | Carbohydrates: 26g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Sodium: 338mg | Potassium: 360mg | Fiber: 7g | Sugar: 2g | Vitamin A: 4641IU | Vitamin C: 9mg | Calcium: 74mg | Iron: 2mg