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The Best Sweet Potato Hummus Recipe

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4.1 from 3 reviews

This smooth and creamy Sweet Potato Hummus combines the natural sweetness of roasted sweet potatoes with the earthy flavor of chickpeas, enhanced by aromatic spices and miso for a unique twist. Perfect as a dip or spread, it marries vibrant flavors in a quick, no-cook preparation done entirely in a food processor.

Ingredients

Main Ingredients

  • 1½ cups cooked chickpeas (not drained or rinsed and warmed gently, or 1 14-oz can)
  • 1 cup sweet potato puree (baked or steamed)
  • 1 clove garlic (minced)
  • 2 tsp fennel seeds (optional; adjust to taste)
  • 1 tsp cumin powder
  • 2 tsp white or yellow miso paste
  • 3 tbsp tahini (stirred well until smooth and drippy)
  • 1 tsp fresh lemon juice
  • 1 tsp balsamic vinegar
  • ½ tsp cayenne pepper
  • 1 tsp freshly ground black pepper

Instructions

  1. Combine Ingredients: Place all the ingredients—chickpeas, sweet potato puree, minced garlic, fennel seeds, cumin powder, miso paste, tahini, lemon juice, balsamic vinegar, cayenne pepper, and black pepper—into a food processor.
  2. Blend to Smoothness: Blend the mixture for 1 to 2 minutes until it becomes very smooth and creamy, ensuring flavors are well incorporated.
  3. Adjust Consistency and Seasoning: Taste the hummus and adjust the seasoning if needed. If the hummus is too thick, add a splash of water or the reserved chickpea liquid one tablespoon at a time until you reach your desired creamy consistency.

Notes

  • For a smoother texture, peel the chickpeas before blending.
  • Sweet potatoes can be baked or steamed; baking adds a deeper flavor.
  • Adjust cayenne pepper according to spice preference.
  • Serve chilled or at room temperature with pita bread, crackers, or fresh vegetables.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.

Find it online: https://marthatasty.com/the-best-sweet-potato-hummus-recipe/