Creamy Sweet Potato Hummus (Vegan)
Creamy Sweet Potato Hummus is a smooth and flavorful vegan dip made with roasted sweet potato, chickpeas, tahini, and simple spices. It is easy to make, nourishing, and perfect for snacking or meal prep.
Equipment
- 1 high speed blender or food processor
Ingredients
- 1 medium-large sweet potato (13.4 oz/380 gr) roasted or boiled
- 1 + ½ cups cooked chickpeas
- 3 tablespoons tahini
- 3 tablespoons olive oil extra virgin
- ¼ cup lemon juice freshly squeezed
- 2 garlic cloves chopped
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 pinch black pepper
- ¾ teaspoon salt
- ⅓ cup water add more if needed
Instructions
- Add all the ingredients to a food processor.1 medium-large sweet potato (13.4 oz/380 gr), 1 + ½ cups cooked chickpeas, 3 tablespoons tahini, 3 tablespoons olive oil, ¼ cup lemon juice, 2 garlic cloves, ½ teaspoon ground cumin, ½ teaspoon smoked paprika, 1 pinch black pepper, ¾ teaspoon salt, ⅓ cup water
- Blend until smooth, scraping down the sides as needed.
- Add water a little at a time and blend until creamy and silky. Taste and adjust seasoning if needed.
Notes
- Adjust water slowly to control thickness and keep the hummus rich and creamy.
- Store sweet potato hummus in an airtight container in the fridge for up to 4–5 days.
Nutrition
Calories: 211kcalCarbohydrates: 22gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 318mgPotassium: 302mgFiber: 5gSugar: 4gVitamin A: 5445IUVitamin C: 6mgCalcium: 47mgIron: 2mg
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