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
Garnish: olive oil, crushed red pepper
- Preheat over to 375°.
- Combine sweet potatoes, garlic, olive oil, and 1 teaspoon salt in a medium bowl. Stir to combine and place in a rimmed baking sheet.
- Bake until tender, 30 to 40 minutes. Let cool for 15 minutes.
- 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.
- Serve with vegetables and pita bread, and garnish with olive oil and red pepper.