Sweet Potato Hummus
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Reasons You'll Love This Recipe
1. It's a "toss everything in the food processor" level of easy.
2. You can customize the spices and get creative with flavor
3. Homemade hummus is 100x more delicious than store bought (and healthier with zero preservatives)
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Ingredients
- 11 oz sweet potato (peeled and cut into 1 inch cubes, roughly 3.5 cups or 2 small sweet potatoes)
- 1 lime (juiced)
- 1 clove garlic (minced)
- 15 oz chickpeas (or 19 oz; drained but reserve the liquid)
- ¼ cup tahini
- ¼ cup olive oil
- ½ teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon chili powder
- ½ teaspoon paprika
- chickpea canning or cooking liquid (reserve from can)
Instructions
- Fill a pot with 2 inches of water. Add a steamer basket and sweet potatoes. Bring to a boil, reduce heat, and simmer for 15-20 minutes, until sweet potatoes are fork tender. Drain and rinse under cold water to cool. Option: Use an Instapot (Pressure Cooker) to prepare the sweet potatoes. Use 1/2 cup water and set to 10 minutes.
- To a food processor fitted with a steel blade, add the lime juice, garlic, chickpeas, tahini, olive oil, spices and sweet potato.
- Blend on high and drizzle reserved chickpea liquid through the chute until you have the consistency you'd like.
- Scrape sides of food processor and process until completely smooth.
Notes:
Serve with pita bread, veggies or crackers!This hummus may be stored in a sealed container in the fridge for up to 1 week. It can be frozen for up to 3 months making it great for meal prep!