Roasted Sweet Potato Hummus (perfect for fall!)
Why have regular hummus when you can have sweet potato hummus?! Every time I make this, everyone raves about it, even though it's made almost entirely from a vegetable. I'll share my ultimate trick for creamy hummus with the earthy, sweet yams. Alright, now get your carrot sticks ready!
Ingredients
- 3 cups diced sweet potatoes
- 4 tablespoons olive oil, divided
- 1 15 ounce can of chickpeas
- ½ cup tahini
- 2 tablespons lemon juice
- 1 teaspoon salt
- 1 clove garlic
- ½ cup cold water
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Toss the sweet potatoes with 1 tablespoon of olive oil, place them on a baking sheet, and roast until they are tender, about 20 minutes.3 cups diced sweet potatoes
- Add the chickpeas to a small pot and cover them with water. Bring the pot to a boil then reduce the heat and simmer for 15 minutes.1 15 ounce can of chickpeas
- Drain the chickpeas, and then put them into your food processor. Add the roasted sweet potatoes, remaining 3 tablespoons of olive oil, tahini, lemon juice, salt, and garlic and blend until mostly smooth.½ cup tahini, 2 tablespons lemon juice, 1 teaspoon salt, 1 clove garlic
- Scrape the sides of the food processor and then, with the machine running, slowly pour in the cold water, using only enough to make the hummus super creamy.½ cup cold water
- Serve in a bowl with extra olive oil drizzled over top and veggies and pita on the side for dipping.
Serving: 1 serving = ¼ cup, Calories: 150kcal, Carbohydrates: 14g, Protein: 3g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Sodium: 229mg, Potassium: 241mg, Fiber: 2g, Sugar: 2g, Vitamin A: 8052IU, Vitamin C: 3mg, Calcium: 32mg, Iron: 1mg