- Prep-time: / Ready In:
- Makes 2½ cups
- Serving size: ½ cup
- Print/save recipe
With their bright color, earthy-sweet taste and creamy texture when blended, sweet potatoes are a natural fit for vegan hummus recipes. Here, a homemade sweet potato purée is doctored up with traditional hummus seasonings—tahini, lemon juice, garlic, and cumin—for a light twist on the chickpea classic. Feel free to play around with other seasonings as well to come up with your own ‘gourmet’ versions. Canned and frozen sweet potato purée can also be used in the recipe in place of fresh; just be sure to check the label to make sure the brand hasn’t been sweetened or seasoned.
By Del Sroufe,
Ingredients
- 2 large sweet potatoes
- ¼ cup tahini
- 3 tablespoons lemon juice
- 4 cloves garlic
- 1½ teaspoons sea salt
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper (optional)
Instructions
- Preheat oven to 350°F. Scrub 2 large sweet potatoes; pat them dry. Prick the potatoes with a fork. Bake for 1 hour or until very tender; cool. Halve the potatoes and scoop the pulp into a food processor. Cover and process until smooth and creamy.
- Add the tahini, lemon juice, garlic, salt, cumin, and cayenne pepper (if using) to the pureed sweet potato in the food processor. Cover and process until smooth and creamy. Store in the refrigerator up to a week.
Per serving (½ cup): 123 calories, 15 g carbohydrates, 3.2 g protein, 6.5 g total fat, 0.9 g saturated fat, 0 g cholesterol, 248 mg sodium, 2.3 g fiber, 2.4 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (8)
(5 from 6 votes)Please give me a measure of how much sweet potato you need ( one cup, one and one half cups or two cups for example-)
This is delicious! I put in a tortilla with black beans and throw in the air fryer 5 minutes!
So tasty! Even my husband, who wouldn't eat a sweet potato if you paid him, loved it.
This is absolutely delish, I used a buttercup squash in place of the sweet potato and I love it even better…soooo good. Thank you
Thanks for sharing!
Can’t stop saying “mmm that is good”. Instead of cayenne pepper I used maybe half a teaspoon (just a sprinkle) of “Chipotle” from a Canadian company called Epicure. Absolutely delicious!
I've made this recipe several times now and love it. I go heavy on the cayenne to make it a nice sweet heat. My last version I used purple sweet potatoes and it was beautiful! Surprised to see a hummus recipe without chick peas, but this one works great.
I love this hummus!