I’ve already shared this sweet potato hummus recipe as part of a toast snack, but it’s so freaking good and I talk about it so frequently that I think it deserves its own blog post.
I eat it with pita chips and veggies, and also spread it on whole wheat sandwiches along with avocado, spinach and tomatoes. It’s delicious—I probably eat that for lunch at least four days a week.
Ingredients
Yields 2 ¼ cups
- 1 cup packed mashed 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
Directions
- Peel the potato and cut it up into chunks. Boil until soft when poked with a fork.
- Mix all ingredients in a bowl.
- Using a food processor, blend together.
- Refrigerate until cool.
- Serve.
It’s a crazy week over here because I’m moving tomorrow (I’ll talk more about that later) so I’ll have to add the nutrition info for this hummus another day.
Hey there! I'm Nicole, a group fitness instructor, healthy lifestyle blogger (you probably figured that one out by now) and Certified Personal Trainer living in Boston, MA.
Great recipe going to try and make it soon
OMG this is a must try, I love both hummus and sweet potatoes! Thaks so much for sharing!
Sweet potatoes make everything taste better! 🙂
I love the added antioxidants of sweet potato! I wonder if there’s a way to eliminate the chick peas and replace them with something that’s low-carb friendly… hmm…
I’ve never come across a non-chickpea-based hummus–you’ll have to let me know if you come up with something, I’d love to try it out!
That looks delicious! I’ve been meaning to make my own hummus in my new food processor, I might have to give this recipe a try!
Beware: It’s addictive. 🙂
Looks delicious!! Pinning!
This is such a good idea!! I love sweet potatoes 🙂
Do you have to add apple cider vinegar?
I’ve never tried it without the vinegar, but I bet you could–just substitute some olive oil for it.