Description
This creamy sweet potato hummus is a vibrant twist on a classic dip, naturally sweet, gently spiced, and beautifully smooth. It’s the perfect make-ahead appetizer for casual dinners, festive spreads, or healthy snacking.
Ingredients
Scale
- 2 medium sweet potatoes
- 3 garlic cloves
- 1 can (400 g) of cooked chickpeas (rinsed and drained)
- 60 ml tahini
- Juice of 1 lemon
- 2 tbsp olive oil
- 1 tbsp cumin
- 1 tsp cinnamon
- 1/4 tsp Espelette pepper (or to taste)
- 1/2 tsp salt
Instructions
1. Roast the Sweet Potatoes
- Preheat the oven to 200°C (392°F).
- Wash, dry, and pierce the sweet potatoes with a fork. Wrap in foil and bake for 35-40 minutes until fork-tender.
- For less moisture: unwrap during the last 10 minutes to let steam escape.
- Let cool slightly, then remove the skin.
2. Make the Basic Hummus
- In a blender or food processor, add garlic, chickpeas, tahini, lemon juice, olive oil, cumin, cinnamon, salt, and Espelette pepper.
- Blend until smooth. Scrape down the sides.
- Add 2–4 tbsp of ice water to lighten and smooth the texture.
3. Add the Sweet Potato
- Add peeled sweet potato flesh to the blender.
- Blend again until creamy and uniform. Taste and adjust seasoning.
4. Serve
- Spoon into a bowl, smooth the surface, and swirl with the back of a spoon.
- Top with olive oil, a pinch of Espelette pepper, or your favorite garnish.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: dip, appetizer
Nutrition
- Serving Size: 1 portion
- Calories: 60 g