- Roast Sweet Potato
Preheat oven to 200°C (400°F). Pierce sweet potato several times with a fork and wrap in foil. Roast until completely tender when pierced.
- Prepare Chickpeas
Drain and rinse chickpeas. For extra smooth hummus, remove the skins by gently rubbing between paper towels.
- Cool Sweet Potato
Allow sweet potato to cool completely. This step is crucial for achieving the right consistency.
- Process Base Ingredients
In a food processor, combine peeled sweet potato, chickpeas, and garlic. Pulse until roughly chopped.
- Add Remaining Ingredients
Add tahini, olive oil, lemon juice, cumin, and salt. Process until completely smooth, scraping down sides as needed.
- Adjust Seasoning
Taste and adjust seasonings. Add more salt, lemon juice, or cumin if needed. If too thick, add water one tablespoon at a time.
- Final Presentation
Transfer to serving bowl. Drizzle with olive oil and sprinkle with paprika. Refrigerate for at least 30 minutes to allow flavors to meld.
- Calories:280 kcal
- Protein:8 g
- Total Fat:16 g
- Saturated Fat:2 g
- Unsaturated Fat:14 g
- Total Carbs:28 g
- Sugar:6 g
- Fiber:7 g
- Sodium:380 mg
Discover the perfect fusion of Middle Eastern tradition and modern superfood trends with this innovative sweet potato hummus. This vibrant, nutrient-rich dip transforms the classic chickpea-based recipe into a velvety, orange-hued spread that’s both visually stunning and incredibly nutritious. Dating back to ancient Middle Eastern cuisine, hummus has evolved to embrace modern variations, with sweet potato adding a natural sweetness and extra vitamins.
The combination of roasted sweet potato with tahini creates a remarkably smooth texture and complex flavor profile, featuring notes of caramelized sweetness balanced perfectly with garlic, lemon, and traditional Middle Eastern spices. This protein-rich, vegan-friendly dip is perfect for health-conscious entertainers and busy families alike, offering a creative twist on the beloved Mediterranean staple.
