Sweet potato hummus made with peanut butter and chickpeas and sprinkled with paprika for a smoky flavor. This dip is great for spreading, dipping, or to eat out of the jar. A delightful dip that makes healthy snacking easy!

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Recipe Summary

prep:
5 mins
cook:
40 mins
additional:
5 mins
total:
50 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper; add sweet potatoes.

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  • Bake in the preheated oven until potatoes are softened, about 40 minutes. Remove from oven and allow to cool, about 5 minutes.

  • Place sweet potato chunks, chickpeas, peanut butter, lime juice, olive oil, paprika, cayenne pepper, cumin, and salt into a blender; puree until smooth.

Nutrition Facts

72 calories; protein 2.1g; carbohydrates 10.5g; fat 2.6g; sodium 91.8mg. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 4 stars
04/09/2017
First time hummus recipe for me as I'm tired of paying the price for such a small amount and I like as a snack on Triscuits in the afternoon. I followed the recipe pretty close although I did bake my sweet potato in the microwave put in refrig and skin came off easily when I was ready to start recipe. Other than that I followed the recipe perfectly but found that it was so dry I couldn't use my Ninja blender with any success nor my Cuisinart hand blender after emptying into a bowl -- dry and too thick. Soooo I Googled and discovered that many hummus recipes add water while blending to reach desired consistency. I added an extra TBSP of lime juice added water to the garbanzo bean can to rinse and added slowly as I blended with Cuisinart until it loosened up a bit. It's beautiful it's tastes great and I would make it again. Next time I will not drain the beans and I think that might solve my dilemma. Love that it made such a large batch. Read More
(2)
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/09/2017
First time hummus recipe for me as I'm tired of paying the price for such a small amount and I like as a snack on Triscuits in the afternoon. I followed the recipe pretty close although I did bake my sweet potato in the microwave put in refrig and skin came off easily when I was ready to start recipe. Other than that I followed the recipe perfectly but found that it was so dry I couldn't use my Ninja blender with any success nor my Cuisinart hand blender after emptying into a bowl -- dry and too thick. Soooo I Googled and discovered that many hummus recipes add water while blending to reach desired consistency. I added an extra TBSP of lime juice added water to the garbanzo bean can to rinse and added slowly as I blended with Cuisinart until it loosened up a bit. It's beautiful it's tastes great and I would make it again. Next time I will not drain the beans and I think that might solve my dilemma. Love that it made such a large batch. Read More
(2)
Rating: 5 stars
10/22/2016
What a unique and tasty marriage of flavors! I didn't plan to change anything but found that I didn't have any lime juice on hand. I substituted lemon juice instead with great results. For presentation I sprinkled chia seeds over top. I love it and can't wait to share with friends and family! Thank you Megan for posting this delicious recipe! Read More
(1)
Rating: 4 stars
10/15/2018
Liked a lot! I used tahini instead of oil and left out the cumin and cayenne. Read More
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Rating: 4 stars
03/31/2019
Yummy! I omitted the oil and used vegetable broth. Also decreased the amount of cumin and cayenne pepper. Substituted smoky paprika. Delicious! Read More
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