Sweet Potato Hummus

A square picture with a bowl filled with sweet potato and chickpea hummus. Some crackers laying aside

Sweet potato hummus, a delicious variant of the hummus made from chickpeas and tahini, which is my new favorite. A tasty fresh vegetable dipping or as a spread, this hummus with sweet potatoes is always a good thing.

Prep Time 20

Cook Time 45

Total Time 1 5

Course Appetizers and Snacks, Side Dish

Cuisine Middle East

Servings bowls

Calories 633 kcal

Ingredients

Ingredients you need per step are listed below the step in Italic

Instructions

Preheat the oven to 390 °F or 350 °F.
Cover a baking sheet with aluminum foil and place the sweet potato on top.
1 sweet potatoes
Put the baking sheet in the middle of the oven and bake the potato for 45 to 60 minutes until it is done. You can check that by carefully pricking the potato with a fork. When you feel no resistance, the sweet potato is done.
Allow the potatoes to cool to room temperature.
Peel the skin of the potato and cut it into cubes.
Put the cubes together with the olive oil, chickpeas, tahini, lemon juice, garlic, and cumin in a food processor and pulse until you get a smooth mass.
2 tablespoons olive oil, 2¼ cup chickpeas, 2 tablespoons tahini, 1 lemon juice, 1 clove garlic, 2 teaspoon ground cumin
Taste and add salt to taste.
sea salt
Store in the refrigerator until use.
Tasty as a spread on a toast or with fresh vegetables.

NOTES

1. Chickpeas: Also known as Garbanzo beans. Have a deep earthy flavor. Drain the chickpeas before using. If salt has been added, rinse them beforehand. They are, therefore, easier to digest.

2. Storage

Refrigerator: The sweet potato hummus can be kept for two days in an airtight container.
Freezer: Scoop a freezer container up to ¾ full and pour oil on top to prevent it from drying. This keeps it good for up to a month. Then, let it thaw in the refrigerator.

Nutrition

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