A different take on hummus, made with roasted sweet potatoes, tahini, lemon, garlic and olive oil.
Sweet Potato Hummus
Roasted sweet potatoes make a particularly good base for hummus. Once roasted, they have a soft, dense texture that blends easily with tahini, lemon, garlic and olive oil. The dip has the flavors you'd expect from hummus, but without the chickpeas.
The sweet potatoes give the hummus a natural sweetness that works well with the nuttiness of the tahini and sharpness of the lemon, while garlic and olive oil round out the flavors.
About the Sweet Potatoes
Sweet potatoes are probably not the first ingredient that comes to mind when you think of hummus, but they work well in place of chickpeas. Roasting is important here. It concentrates their flavor and removes some of their moisture, giving the hummus its thick, creamy texture.
The sweet potatoes are roasted whole until completely tender. Once they're cool enough to handle, the flesh is scooped out and blended with the remaining ingredients.
Ingredients
Sweet Potatoes
Choose sweet potatoes that are similar in size so they cook at roughly the same rate. Orange-fleshed varieties work well here.
Tahini
Tahini is an important part of the flavor here. Stir it well before measuring, since the sesame paste tends to separate in the jar.
Lemon Juice
Fresh lemon juice brings acidity to the hummus and balances the sweetness of the sweet potatoes.
Garlic
Raw garlic adds a little bite. Finely grate or mince it before blending so it incorporates evenly.
Olive Oil
Olive oil adds richness and helps bring the ingredients together.
Salt
The amount of salt needed will depend somewhat on the sweetness of the sweet potatoes and the tahini. Taste the hummus once it's blended and adjust as needed.
How to Make Sweet Potato Hummus
Roast the sweet potatoes whole until completely tender. The flesh should be soft enough to scoop easily from the skins.
Let them cool enough to handle, then cut them open and scoop the flesh into a food processor.
Add the tahini, lemon juice, garlic, olive oil and salt. Blend until smooth, stopping to scrape down the sides as needed.
Taste and adjust the lemon juice and salt. The hummus should be smooth and thick, with enough lemon to balance the sweetness of the sweet potatoes.
Transfer to a serving bowl and finish with olive oil and any garnishes you like.
Tips for Making Sweet Potato Hummus
Roast the sweet potatoes until completely tender. They should be soft enough that the flesh can be scooped out easily. Undercooked sweet potatoes won't blend as smoothly.
Let the sweet potatoes cool slightly before blending. They don't need to be cold, but allowing some of the steam to escape keeps the hummus from becoming too loose and watery.
Blend until smooth. A food processor works well for this recipe. Scrape down the sides once or twice so the tahini and sweet potato are evenly incorporated.
Adjust the lemon juice to taste. Sweet potatoes vary in sweetness, so the amount of acidity needed can vary.
Serving Sweet Potato Hummus
Serve with pita, flatbread, crackers or raw vegetables. It also works as a spread for sandwiches and wraps.
For a simple presentation, spoon the hummus into a shallow bowl and make a few swirls across the surface with the back of a spoon. Drizzle with olive oil and finish with sesame seeds and paprika.
Making It Ahead
The sweet potatoes can be roasted a day or two ahead and refrigerated until you're ready to make the hummus.
The finished hummus will keep, covered, in the refrigerator for 3 to 4 days. Let it sit at room temperature for a little while before serving and stir well. If it has thickened after chilling, a small drizzle of olive oil can loosen it.
Final Thoughts
If you roast the sweet potatoes ahead of time, the hummus takes just a few minutes to put together. The roasted sweet potatoes will keep in the refrigerator for a couple of days, so you can make the hummus when you need it.
More Dip Recipes:
Sweet Potato Dip
Creamy sweet potato dip, made with roasted sweet potatoes, tahini, garlic and lemon juice is a delicious spin on hummus. With just a handful of ingredients, it’s the perfect healthy appetizer for parties or everyday snacking.
Ingredients
- 3 medium sweet potatoes
- 3 Tablespoons/45ml extra-virgin olive oil, plus more for serving
- 2 cloves of garlic finely grated
- ¼ cup + 2 Tablespoons/90ml tahini
- 1 Tablespoon/15ml fresh lemon juice
- 1 teaspoon fine sea salt
- Sesame seeds for serving
- Paprika for serving
Instructions
- Pre-heat oven to 425 F.
- Place sweet potatoes on a sheet pan and bake for 1-1:10 hours or until tender when pierced with a knife.
- Remove from oven and let sweet potatoes cool.
- Cut open sweet potatoes and scoop flesh into a food processor. Add olive oil, garlic, tahini, lemon juice, and salt and pulse until smooth.
- Drizzle sweet potato dip with more olive oil and top with a sprinkle of sesame seeds and a pinch of paprika to serve.
Notes
Variation:
Add cumin or cayenne.
Storage:
Store leftovers in a an airtight container in the fridge for 3-4 days.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Nut-Free
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 321Total Fat: 26gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 0mgSodium: 188mgCarbohydrates: 19gFiber: 4gSugar: 4gProtein: 5g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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