Description
A creamy and flavorful twist on classic hummus made with roasted sweet potatoes, chickpeas, tahini, and spices. Perfect as a dip or spread.
Ingredients
Units
Scale
- 1 medium sweet potato, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- Salt to taste
- 2–4 tablespoons water (as needed for consistency)
Instructions
- Preheat oven to 400°F (200°C). Place the cubed sweet potato on a baking sheet and roast for 20-25 minutes or until tender. Let cool slightly.
- In a food processor, combine roasted sweet potato, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, paprika, and salt.
- Blend until smooth, adding water a tablespoon at a time until desired consistency is reached.
- Taste and adjust seasoning as needed.
- Serve chilled or at room temperature with pita, vegetables, or as a spread.
Notes
- For extra flavor, add a pinch of cayenne pepper or chili flakes.
- Store in an airtight container in the fridge for up to 5 days.
- You can substitute lime juice for lemon for a different citrus profile.
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 2g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg