Sweet Potato Hummus
A vibrant, spice-forward twist on the classic chickpea dip
Why This Recipe Works
Earthy sweet potato provides a velvety texture and subtle sweetness that pairs perfectly with warm spices like cinnamon and coriander. Microwaving the potato keeps this dip fast enough for a weekday snack while preserving a deep, roasted flavor profile.
Instructions
Prick the sweet potato several times with a fork and place on a microwave-safe plate. Microwave until tender throughout, about 10 to 15 minutes, turning the potato halfway through to ensure even cooking.
Allow the potato to cool slightly until it can be handled. Peel off the skin, discard it, and transfer the warm potato pulp to a food processor.
Add the lemon juice, tahini, olive oil, and water to the food processor. Pulse until the mixture is completely smooth.
Add the chickpeas, garlic, paprika, salt, coriander, cumin, cinnamon, and cayenne. Process until the hummus is creamy and light, about 1 minute, scraping down the bowl as needed.
Transfer the hummus to a serving bowl and finish with a drizzle of extra-virgin olive oil. Serve at room temperature.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 5 days. Freezes well for 2 months.
Can I make this ahead of time?
The hummus can be made 2-3 days in advance. Store in an airtight container in the refrigerator.
