Sweet potato hummus adds an autumn spin to a traditional hummus. This dish is great for entertaining or a midday snack so you really can’t go wrong! Top it with some chopped nuts or toasted pumpkin seeds for a bit of crunch and pair it with a variety of crudités, such as cinnamon dusted pita chips or dried apple slices.

Sweet Potato Hummus

Laura Daniel

Sweet potato adds a surprising twist to make this hummus a bit more festive! Serve it with a variety of cut veggies, cinnamon pita chips and dried apple slices for an easy crowd pleaser!

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Prep Time 10

Cook Time 1

Total Time 1 10

Course Appetizer, Snack

Servings

Calories 67 kcal

Ingredients

1 medium sweet potato
1 can chickpeas no salt added, drained
1 tsp lemon zest
Juice of 1 lemon
1/4 cup tahini
1 tbsp olive oil
1/4 tsp cumin
1/8 tsp smoked paprika
1/8 tsp cinnamon
1/2 tsp kosher salt

Instructions

Roast or boil sweet potato until soft. About 1 hour at 375°F for a medium sweet potato. Remove skin after baking.
Combine all ingredients in food processor and blend until smooth.

Notes

Add in more olive oil or water to create desired consistency.

Nutrition

Serving: 2tbspCalories: 67kcalCarbohydrates: 9gProtein: 2.2gFat: 3gSaturated Fat: 0.3gMonounsaturated Fat: 0.5gSodium: 40.5mgPotassium: 45mgFiber: 2gSugar: 2gVitamin A: 3950IUVitamin C: 7.4mgCalcium: 72mgIron: 0.4mg

Keyword Chickpeas, hummus, sweet potato

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Sweet Potato Hummus [Recipe]