Ingredients
Scale
For the Hummus:
- 2 medium sweet potatoes (about 1½ lbs)
- ⅓-½ cup tahini (sesame paste), well-stirred
- 2-3 cloves garlic, peeled
- ¼ cup fresh lemon juice (about 1-2 lemons)
- ¼ cup extra-virgin olive oil, plus more for drizzling
- ½-1 teaspoon ground cumin
- ½-1 teaspoon salt (to taste)
- 2-4 tablespoons water (as needed for consistency)
Optional Add-ins:
- ½ teaspoon smoked paprika
- Pinch of cayenne pepper for heat
- 1-2 tablespoons maple syrup for extra sweetness
- Fresh cilantro or parsley
For Serving:
- Extra olive oil for drizzling
- Smoked paprika or cumin for garnish
- Sesame seeds
- Fresh herbs (parsley or cilantro)
Instructions
Roast the Sweet Potatoes:
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper.
- Prepare Sweet Potatoes: Pierce sweet potatoes several times with a fork. Place on prepared baking sheet.
- Roast: Roast for 30-40 minutes, until very soft when squeezed and a knife inserts easily. Timing varies by potato size—larger ones take longer.
- Cool: Remove from oven and let cool for 10 minutes until safe to handle. Cut in half and scoop flesh into food processor, discarding skins. You should have about 1½-2 cups cooked sweet potato.
Make the Hummus:
- Blend Base Ingredients: Add sweet potato flesh, tahini, garlic, lemon juice, olive oil, cumin, and salt to food processor.
- Process Until Smooth: Blend for 2-3 minutes, stopping to scrape down sides as needed, until completely smooth and creamy.
- Adjust Consistency: Add water 1 tablespoon at a time while processing until you reach desired consistency. Hummus should be smooth and creamy but still hold its shape.
- Taste and Adjust: Taste and adjust seasonings. Add more lemon juice for brightness, salt for depth, cumin for earthiness, or garlic for punch.
Serve:
- Transfer to Bowl: Scoop hummus into a serving bowl. Use the back of a spoon to create a shallow well in the center.
- Garnish: Drizzle with olive oil, sprinkle with smoked paprika or cumin, and add sesame seeds and fresh herbs if using.
- Serve: Serve immediately or refrigerate until ready to serve. Bring to room temperature before serving for best flavor and texture.
Notes
- For quickest prep, microwave sweet potatoes 5-7 minutes until very soft, but roasting creates better flavor.
- Hummus thickens when refrigerated; thin with water or olive oil before serving.
- Start with less garlic and salt—you can always add more.
- For ultra-smooth hummus, blend for full 3-4 minutes.
- Store in airtight container in refrigerator up to 1 week.
- Can freeze for up to 3 months; thaw in refrigerator overnight.
- Prep Time: 5 minutes (plus 30 minutes for roasting sweet potatoes)
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Roasting + Blending
- Cuisine: Middle Eastern-Inspired
- Diet: Vegan
Nutrition
- Serving Size: ¼ cup hummus (without accompaniments)
- Calories: 125
- Sugar: 3g
- Sodium: 195mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg