Sweet Potato Hummus
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Description
I wanted something easy and fitting for an autumn gathering. I found this recipe and altered it to make it even easier to make. It is a nice combination of naturally sweet and typically savory. Serve with pita wedges, crackers, or cut veggies.
Ingredients
- 3 sweet potatoes
- 1 (15 ounce) can garbanzo beans, drained (reserve liquid) and rinsed
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- ½ teaspoon lemon zest
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon ground white pepper
- sea salt to taste
Directions
- 1. Preheat oven to 400 degrees F (200 degrees C).
- 2. Poke holes all over sweet potatoes with a fork.
- 3. Roast sweet potatoes in the preheated oven until soft, about 45 minutes; let cool. Cut sweet potatoes in half lengthwise.
- 4. Combine garbanzo beans and olive oil in a blender and pulse several times to mash. Scoop flesh out of sweet potato peels and add to the blender; pulse to combine. Add tahini, lemon juice, lemon zest, cumin, coriander, white pepper, and sea salt to mixture; blend until smooth, adding reserved garbanzo bean liquid as needed to make a smooth, creamy hummus.
Nutrition Facts
serving: 20 servings
calories: 75.1 kcal
carbohydrates: 12.2 g
protein: 1.6 g
saturated fat: 0.3 g
sodium: 83.1 mg
fiber: 2.1 g
sugar: 1.8 g