Sweet Potato Hummus
This tasty vegan Sweet Potato Hummus takes healthy snacking to the next level! It's so easy to make with canned chickpeas, lemon juice and a handful of flavorful spices.
Ingredients
- 1 1/2 cups sweet potato diced
- 15 oz canned chickpeas
- 1/4 cup aquafaba from canned chickpeas
- 2 garlic cloves
- 1/3 cup tahini
- fresh lemon juice of 1 lemon
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 cup olive oil
Instructions
-
Preheat the oven to 425°F. Peel and cut the sweet potato into 1-inch pieces and place them on a baking sheet. Drizzle with 1 teaspoon oil and sprinkle with salt and pepper.
-
Bake or air-fry for 25-30 minutes until soft and tender, tossing halfway through.
-
Drain the chickpeas, reserving ¼ cup of the chickpea water. Add chickpeas, aquafaba, garlic, tahini, lemon, salt, cumin and paprika to a food processor. Add the cooled sweet potato once it is roasted, pulsing until combined. You may need to scrape down the sides a couple of times.
-
Keep blending whilst slowly pouring the olive oil in until creamy.
-
Serve and top with an extra drizzle of oil and sesame seeds. Will keep in the fridge for 2-3 days in an airtight container.
Recipe Notes
Makes 2 cups of hummus.