Sweet Potato Hummus (Quick & Easy Recipe)
Traditional hummus gets a delicious, healthy bonus with sweet potatoes! Grab your pita wedges because you’re going to want this sweet potato hummus ASAP!
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Ingredients
For the sweet potato hummus:
- 2-3 medium sweet potatoes*, peeled and cut into small pieces
- 14- ounce cans chickpeas, drained and rinsed
- Juice of 1 lemon
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 clove garlic, chopped
- Coarse salt and ground pepper
For serving:
- Whole-wheat pita, sliced into wedges
- Sliced carrots, celery, and bell peppers
Instructions
Cook the sweet potatoes:
- Roast the sweet potatoes in the oven, or steam them on the stove-top or microwave until tender. Allow to cool down to room temperature.
Make the hummus:
- Transfer the cooled potatoes to a food processor or blender.
- Add the chickpeas, lemon juice, tahini, oil, cumin, and garlic to the sweet potatoes. Purée for 1 minute, thinning with water if necessary. Season with the salt and pepper.
- Serve with pita wedges and crudités.
Store leftovers:
- Refrigerate leftovers in an air-tight container for up to 1 week.
Notes
- Use roasted sweet potatoes for more flavor.
Nutrition
Serving: 2 tablespoons | Calories: 74kcal | Carbohydrates: 9.6g | Protein: 2.2g | Fat: 3.4g | Saturated Fat: 0.5g | Sodium: 239.6mg | Fiber: 2.2g | Sugar: 1.1g
