Sweet Potato Hummus

Name: Sweet Potato Hummus
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 1 serving
Ingredients: 2 large sweet potatoes; 4 cloves garlic; 3 tablespoons olive oil; 1 15 oz can of chickpeas, rinsed and drained; 3 tablespoons Tahini; Juice of 1 lemon; 2 teaspoons finely minced fresh rosemary; salt and black pepper; crumbled Feta cheese; Kettle Brand Chips

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Course
Side Dish, Appetizer, Snacks
Cuisine
American, Canadian, Vegetarian, gluten-free

Sweet Potato Hummus

Iris Warren

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This simple sweet potato hummus is the perfect holiday appetizer!

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Ingredients

2 large sweet potatoes
4 cloves garlic plus 1 teaspoon olive oil for roasting
3 tablespoons olive oil
1 15 oz can of chickpeas, rinsed and drained
3 tablespoons Tahini
Juice of 1 lemon
2 teaspoons finely minced fresh rosemary
salt and black pepper to taste
crumbled Feta cheese pomegranate arils, and fresh rosemary sprig, for garnish
Kettle Brand Chips for serving

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Instructions

Preheat the oven to 400ºF. Scrub sweet potatoes and pierce in several places with a fork. Place the potatoes on a baking sheet that has been lined with aluminum foil.
Trim about 1/4 inch off the top of the garlic cloves. Drizzle 1 teaspoon of olive oil over the the garlic and wrap the garlic in aluminum foil. Place on the baking sheet with the sweet potatoes.
Bake for 45-60 minutes or until the potatoes are soft and starting to ooze. Remove the garlic at 45 minutes. When the potatoes are soft, remove from oven and let cool to room temperature.
When the potatoes are cool, remove the skin. Remove the garlic cloves from the foil and remove the skin. Place the sweet potatoes, garlic, olive oil, chickpeas, tahini, lemon juice, rosemary, salt, and pepper into a food processor. Blend until smooth. You might have to scrape down the sides and blend again. Taste and season with more salt and pepper, if necessary.
Spoon sweet potato hummus in a bowl. Garnish with feta cheese, pomegranate arils, and a sprig of rosemary. Serve with chips.
Note-you can roast the sweet potatoes and garlic a day in advance. Keep in the refrigerator in a Ziploc bag until ready to use. You can also make the hummus a day in advance, just wait to garnish until ready to serve.