This Sweet Potato Hummus is creamy, delicious and has a hint of sweetness from the roasted Sweet potato. This homemade hummus is great as a dip or as a healthy spread on wraps and sandwiches.
Course Appetizer
Cuisine Mediterranean
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 6
Calories 163kcal
Ingredients
1.5cupCooked Chickpeas
1mediumSweet Potato
1tspn Olive oil
3tablespoon tahini
3podsgarlic
1.5 tablespoon fresh lemon juice
1tspn cumin powder
¼ cup extra virgin olive oil(more for serving)
salt and pepper to taste
paprikaa large princh
¼cupreserved Chickpea liquid
Instructions
Take a heavy cast Iron skillet, add 1 teaspoon oil. Roast Sweet potato cubes on low heat, until almost cooked and small golden patches, start to appear.
Let the sweet potatoes cool down.
In a food processor add all the ingredients except Extra Virgine Olive oil. Blend until smooth. Add reserved Chickpea liquid to in small portions until desired consistency is reached.
Scarp the sides and bottom of the blender in intervals. Towards the end slowly add the olive oil and blend further until everything is mixed.
While serving sprinkle more Olive oil and paprika on the top.