Roasted Sweet Potato Hummus
User Reviews
4.9
24 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
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Cooling time
10 mins
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Total Time
30 mins
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Servings
8 servings
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Calories
158 kcal
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Course
Condiments
-
Cuisine
Mediterranean
Roasted Sweet Potato Hummus
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Roasted sweet potatoes add a slightly sweet, toasty flavor to this otherwise traditional hummus recipe. A gluten-free, vegan snack that's great on sandwiches or served with pita bread or crudités.
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Ingredients
- 1 sweet potato peeled and cubed into 1/2 inch pieces (about 2 cups, medium
- 4 tablespoons extra-virgin olive oil divided
- kosher salt to taste
- black pepper to taste
- 15 oz. chickpeas drained and liquid reserved (about 2 cups cooked chickpeas, canned
- 2 cloves garlic smashed
- lemon juice and zest of one
- 3 tablespoons tahini
- 1/2 teaspoon cumin ground
- 1/8 teaspoon cayenne pepper
- olive oil for garnish (optional, extra olive oil; parsley minced
- sesame seeds
- crushed red pepper
- parsley
Instructions
- Toss the sweet potatoes with 1 tablespoon of the olive oil and kosher salt/pepper to taste. Roast on a parchment-lined rimmed baking sheet at 425 degrees for 20 minutes, or until potatoes are tender and beginning to brown.
- Remove from oven and allow sweet potatoes to cool for at least 10 minutes.
- Add cooled sweet potatoes, drained chickpeas (15 oz. can), remaining 3 tablespoons of olive oil, 2 smashed garlic cloves, lemon zest and juice (from 1 lemon), tahini (3 tablespoons), salt/pepper (to taste), cumin (1/2 teaspoon), and cayenne pepper (1/8 teaspoon) to food processor (or blender). Blend together until completely pulverized- about 2 minutes.
- While food processor is running, add reserved chickpea liquid 1/4 cup at a time, until hummus has reached desired consistency. Keep in mind, it will thicken as it cools- the food processor heats the ingredients up a bit.
- Taste and adjust seasoning as necessary.
- Garnish with extra olive oil, sesame seeds, crushed red pepper, and/or minced fresh parsley, if desired.
- Serve spread on sandwiches, with pita bread or crudités, or as a substitute for mayo in chicken or tuna salad.
Equipments used:
Notes
- Tahini substitute: You can use peanut butter or almond butter instead of tahini, which is a similar paste made from sesame seeds instead of nuts.
- Use leftover roasted sweet potatoes to save time!
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition Information
Show Details
Calories
158kcal
(8%)
Carbohydrates
12g
(4%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Sodium
159mg
(7%)
Potassium
157mg
(3%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
2326IU
(47%)
Vitamin C
1mg
(1%)
Calcium
33mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 12g | 4% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Sodium | 159mg | 7% |
| Potassium | 157mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 2326IU | 47% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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