Sweet Potato Hummus

Olivia

No ratings yet

Sweet potato hummus made creamy with chickpeas and tahini. A flavorful Let’s Veg recipe perfect for dips, spreads, and easy snacks.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 2

Course: Appetizer, Side Dish, Snack

Cuisine: Mediterranean

Calories: 605

Ingredients Cooking Instructions Nutrition Notes

Ingredients

1 medium sweet potato roasted and cooled
1 can 15 oz chickpeas drained and rinsed
¼ cup tahini
2 tbsp olive oil
2 tbsp lemon juice
1 clove garlic
½ tsp ground cumin
Salt to taste
Water as needed

Cooking Instructions

Preheat oven to 425°F (220°C). Roast sweet potato until tender, about 25–30 minutes. Let cool slightly.
Add roasted sweet potato, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt to a food processor.
Blend until smooth, adding water a tablespoon at a time to reach desired consistency.
Taste and adjust seasoning.
Serve immediately or chill before serving.

Nutrition

Calories: 605kcalCarbohydrates: 61gProtein: 18gFat: 35gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 17gSodium: 704mgPotassium: 875mgFiber: 15gSugar: 5gVitamin A: 16093IUVitamin C: 11mgCalcium: 164mgIron: 5mg

Notes

Add smoked paprika or chili flakes for heat

Extra tahini makes it richer and creamier

Keeps well refrigerated for up to 4 days

Tried this recipe?

Let us know how it was!