This roasted sweet potato hummus recipe was originally posted to the blog in 2013, but was deserving of new photography so I’m re-publishing it today with new text and pictures. I eat it with pita chips, fruit (apple slices + this hummus = heaven) and veggies, and also spread it on sandwiches like this one.
- 1 cup packed mashed roasted sweet potato (about 1 large potato)
- 1 ½ cup chickpeas (about 1 can, rinsed)
- 2 cloves garlic, minced
- 2 tsp maple syrup
- 4 tbsp extra virgin olive oil
- 2 tbsp tahini
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
- Preheat the oven to 425 F. Peel the potato and cut it up into small chunks. Spread on a baking pan, toss in a little bit of olive oil, and season with salt and pepper. Bake for 30 minutes.
- While the sweet potatoes roast, rinse the chickpeas and pat them dry with a paper towel. If you want the hummus to be really smooth, remove the clear casings from the chickpeas (they should rub off easily).
- Place all the ingredients in a food processor (let the sweet potatoes cool for a few minutes beforehand) and combine until smooth.
- Place in the refrigerator until cool (it's still good warm but not as hummus-y).
- Serve with veggies, fruit, pita chips or as a sandwich spread.
- Store leftovers in an airtight container in the refrigerator.
This is one of those snacks I make so often I don’t even need to look at the recipe anymore. It’s so yummy! Hummus is something I always have in the refrigerator and while I don’t make my own every week, when I do, 9 times out of 10 it’s this roasted sweet potato version.
For everyone with today off, hope you’re enjoying a fun long weekend! The weather has been uh-mazing these last couple days! I’m down in New Jersey visiting Joe’s family, but we’re heading back to Boston later today.
Do you have a favorite hummus variation?