Rating: 4.5 stars 4.5
36 Ratings
  • 5 star values: 24
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

I wanted something easy and fitting for an autumn gathering. I found a sweet potato hummus recipe and altered it to make it even easier to make. It is a nice combination of naturally sweet and typically savory. Serve with pita wedges, crackers, or cut veggies.

Recipe Summary

prep:
20 mins
cook:
45 mins
additional:
15 mins
total:
1 hr 20 mins
Servings:
20
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

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  • Poke holes all over sweet potatoes with a fork.

  • Roast sweet potatoes in the preheated oven until soft, about 45 minutes; let cool. Cut sweet potatoes in half lengthwise.

  • Combine garbanzo beans and olive oil in a blender and pulse several times to mash. Scoop flesh out of sweet potato peels and add to the blender; pulse to combine. Add tahini, lemon juice, lemon zest, cumin, coriander, white pepper, and sea salt to mixture; blend until smooth, adding reserved garbanzo bean liquid as needed to make a smooth, creamy hummus.

Nutrition Facts

75 calories; protein 1.6g; carbohydrates 12.2g; fat 2.3g; sodium 83.1mg. Full Nutrition
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