Sweet Potato Hummus

‘Tis the season of all things finger-food and dip. And appetizer and snack.

Though Thanksgiving was yesterday’s rage, we’re still loving on all the sweet potato and butternut squash recipes around here. No matter that our lawn is a blanket of white; fall has another 20 days left, and we’re not short changing it.

Sweet potatoes are boss. They’re the super tuber, y’all. They’re loaded with beta carotene, vitamins (like A, B, and C!) They’re full of healthful minerals and is on EWG’s clean 15 list. All the good stuff and this is one of the most easy sweet potato recipes ever.

Plus…

…well, sweet potatoes are simply and astronomically delicious. These versatile spuds are fabulous when made into oven fries, sweet potato casseroles, quick breads, sweet potato muffins, and now this.

Lookin’ at you, Sweet Potato Hummus.

This might just be the easiest and most delish way to serve up plenty of sweet potatoes. It’s both a crowd pleaser at parties and a satisfying snack at home. Even The Littles devour this healthy dip with crispy pita chips. Way better than random snacking.

I love when food is all natural and the colors are gorgeous all by their unaffected selves. There’s zero artificial anything in this beautifully golden sweet potato hummus.

The flavors of this hummus meld together into perfection, bite after bite. It’s sweet, savory, smooth, and creamy. Without any cream.

Here’s to savoring every single last day of fall.

Enjoy.

Sweet Potato Hummus

5 from 2 ratings

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This Sweet Potato Hummus is super easy and healthy! It's perfect for parties during the holiday season or delicious guilt-free snacking all year round.

Prep Time: 10 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 10 minutes mins

Servings: 10 servings

Author: Amy Dong

Ingredients  

1x2x3x

• 3 medium sweet potatoes
• ½ cup pure tahini, sesame paste
• 5 TB freshly squeezed lemon juice
• 2 cloves garlic
• 2 TB extra virgin olive oil, plus more as needed
• 1 tsp kosher salt, plus more to taste
• ½ tsp ground cumin
• ½ tsp freshly ground black pepper
• Optional: sesame seeds for garnish

Instructions

• Do ahead: Preheat oven or toaster oven to 400F. Wrap sweet potatoes tightly in foil. Roast potatoes 1 to 1.5 hours, until easily pierced with fork. Carefully unwrap and allow to cool completely.
• In a food processor, combine all ingredients. Process until hummus is smooth and creamy. If it's too thick, add more olive oil to reach desired consistency. Add additional kosher salt and black pepper to taste. Transfer hummus to serving bowl and garnish with sesame seeds, if desired. Serve with pita chips, crackers, toasted baguette slices, or tortilla chips. Hummus keeps well in fridge, wrapped airtight, for up to a week.

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Nutrition (per serving)

Calories: 157kcal | Carbohydrates: 17g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 274mg | Potassium: 297mg | Fiber: 3g | Sugar: 3g | Vitamin A: 9629IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1mg

Course: Appetizer, Snack

Cuisine: American

Method: Mixing, roasting

Source: Chew Out Loud

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