Sweet Potato Hummus

Sweet Potato Hummus

by Ethan Francois 2 years ago
4.8 (10)
45 minutes
75.1 kcal
12.2 g carbs
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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. 1. Preheat oven to 400 degrees F (200 degrees C).
  2. 2. Poke holes all over sweet potatoes with a fork.
  3. 3. Roast sweet potatoes in the preheated oven until soft, about 45 minutes; let cool. Cut sweet potatoes in half lengthwise.
  4. 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