Sweet Potato Hummus
This Sweet Potato Hummus makes a perfect healthy snack that’s packed with flavor. You’ll be surprised how delicious it is!
Servings: 4 servings
- 3 medium baked sweet potatoes
- 1/3 cup tahini
- 2 garlic cloves, minced
- 2 tbsp. lemon juice
- 2 tbsp. water
- 1 tsp. cumin powder
- 1 tsp. salt or to taste
- parsley and olive oil, to garnish
Scoop the flesh out of the baked sweet potatoes and place it into a food processor.
Add the tahini, garlic, lemon juice, water, and seasonings. Process until smooth and creamy.
Taste and season. Give the hummus a taste and add in extra salt, cumin, and/or lemon juice, if needed. Serve chilled or at room temperature.
HELPFUL TIPS AND TRICKS
Cook Sweet Potatoes Well. There are not many ways to screw up this recipe, but using under-cooked sweet potatoes is definitely going to ruin your hummus. Make sure that the potatoes are very soft inside and can be easily pierced with a knife or toothpick.
Cool the Potatoes. I suggest baking the potatoes the night before you plan to make this hummus and allowing them to cool completely. If you use hot potatoes, your hummus will have a different flavor and consistency.
Don’t Skip the Tahini. Because this ingredient is not as popular, you might be tempted to skip it. Tahini gives half of the flavor to this hummus, so it’s a MUST.
Adjust the seasonings. Make this hummus work for you! You can add a bit of extra chili powder for extra heat, extra lemon juice for zestier flavors, and more or less garlic, depending on personal preference.
Calories: 273kcal | Carbohydrates: 40g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Sodium: 581mg | Potassium: 685mg | Fiber: 6g | Sugar: 7g | Vitamin A: 24076IU | Vitamin C: 8mg | Calcium: 93mg | Iron: 3mg