One taste of sweet potato hummus and I don’t think I’ll ever make regular hummus again. It is chock full of flavor, both sweet and spicy. Sweet Potatoes have such a natural creaminess to them lending a most pleasing texture to the hummus. The vibrant orange color makes this a great seasonal snack as we start to head into fall (please tell me we’re heading into fall soon).
I’ve added a large amount of ground cumin to this recipe. I love its earthiness, but if you’re not a fan, tone the cumin down a little. I think this hummus tastes best with pita chips, but carrot or celery sticks would also be nice. It would also be delicious in a wrap with roasted chicken or spicy shrimp. Maybe even good on a burger (lamb?). Sweet potatoes are so versatile. Not many foods with such a lively flavor pair well with so many other foods.
Sweet Potato Hummus can be served chilled or at room temperature. I like my hummus to be very thick, but if you prefer a thinner consistency, add a tablespoon or two of water or add some additional olive oil.
Sweet Potato Hummus
- 1 large sweet potato, baked
- 1 (15-ounce) can garbanzo beans, drained and rinsed
- 1/4 cup tahini
- 1 clove garlic
- 2 teaspoons brown sugar
- juice from 1/2 lemon
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground cayenne pepper
- dash of nutmeg
- 3 tablespoons olive oil
- Discard skin from sweet potato and place sweet potato in a food processor.
- Add remaining ingredients to food processor and process until smooth.
- If hummus is too thick, add a little water or extra olive oil.