Sweet potatoes have a permanent spot on my grocery list.
No matter the season, I always pick up at least 2 or even 3 sweet potatoes.
I don’t know what it is about roasted sweet potatoes. They are somehow like a guilt-free comfort food.
There have been so many times when I have planned to use sweet potatoes in an actual dish like a sweet potato kale chickpea salad or a sweet potato salad with red peppers, black beans, jalapenos and lime, but I don’t have the follow through.
Instead I eat so many of the roasted sweet potatoes right off the sheet pan that I don’t have enough left for the recipe that I had planned. Oh well!
It’s really not a bad thing. That’s why I always make sure to have extra sweet potatoes on-hand.
Another food that usually ends up on my grocery list is hummus.
Considering my chickpea obsession, it only makes sense that I would devour hummus on a regular basis.
The funny thing is that for all my cooking from scratch, most of the time I just buy readymade hummus. And there’s nothing wrong with that!
I am amazed at all the flavored hummuses that have been introduced in the last few years or so.
Clearly I am not the only one who is hooked on hummus. That actually inspired me to make my own hummus at home using my go-to root vegetable—sweet potatoes.
Sweet potato hummus is now on my permanent snack rotation ever since I whipped up my first batch.
How To Make Sweet Potato Hummus
I start by roasting a diced sweet potato. Somehow, I find the will power not to just eat all of it off the warm sheet pan.
Instead I puree it in the floor processor along with chickpeas, garlic, tahini, lemon juice, cumin, olive oil, salt and pepper.
I love this hummus and its bright orange color.
Pita chips are the most obvious thing to dip, but I also like going veg on veg with rainbow carrot sticks.
If I am serving it for a party, I will make a batch of crispy chickpeas to top the hummus.Print
Sweet Potato Hummus
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 cups 1x
1 medium sweet potato, peeled and cut into 1-inch cubes
3/4 cup plus 1 teaspoon olive oil
2 garlic cloves, peeled
1-15 oz. can chickpeas, drained and rinsed
3 tablespoons creamy tahini
1 tablespoon fresh lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
Preheat the oven to 375 degrees F.
Place the sweet potatoes on a foil-lined sheet pan and toss with 1 teaspoon olive oil. Bake the sweet potatoes for 30 minutes until tender.
Finely chop the garlic in a bowl of a food processor. Add the sweet potatoes, chickpeas, peanut butter, lemon juice, cumin, salt and pepper and process. While the food processor is running, drizzle in the remaining olive oil through the feeder tube and puree until the hummus is smooth and creamy.
Store in the refrigerator up to 1 week.