Roasted Sweet Potato Hummus

Hummus is a favorite dip in my family. We love all varieties, and making fresh hummus is so easy. I used healthy, flavorful sweet potatoes to create a colorful, tasty dip in this hummus recipe. Serve with veggies and pita bread for a foolproof dip! 

Sweet Potato Hummus

2 medium sweet potatoes, about one pound, peeled and cut into 1-inch cubes

3 cloves garlic

4 tablespoons olive oil

1 1/2 teaspoon salt

1 (15.5 ounces) can chickpeas, rinse, and pat dry

2 tablespoon tahini

1 tablespoon lemon juice

1/2 teaspoon crushed red peppers

1/2 teaspoon black pepper

Fresh vegetables

Pita bread

Garnish: olive oil, crushed red pepper

  1. Preheat over to 375°. 
  2. Combine sweet potatoes, garlic, olive oil, and 1 teaspoon salt in a medium bowl. Stir to combine and place in a rimmed baking sheet.
  3. Bake until tender, 30 to 40 minutes. Let cool for 15 minutes.
  4. Place in the food processor bowl, cooked sweet potatoes mixture, chickpeas, tahini, lemon juice, red pepper, remaining 1/2 teaspoon salt, and black pepper. With the food processor running, pour the remaining 3 tablespoons oil through the food chute in a slow stream and pulse for 2 to 3 minutes. Refrigerate in an airtight container. It can be made a day ahead.
  5. Serve with vegetables and pita bread, and garnish with olive oil and red pepper.




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