Easy Roasted Sweet Potato Hummus - No Chickpeas
A vibrant, chickpea-free hummus made with roasted sweet potato for a creamy texture and subtle sweetness perfect for dipping, spreading or snacking.
Servings 4
Calories 240kcal
Cost $4
Equipment
- Food Processor
- flat baking tray
Ingredients
- 600 gms Sweet Potato
- 3 tabs tahini
- 3 tbs olive oil for roasting and blending
- 1 tabs lemon juice
- 1 tsp salt
- 0.5 tsp cumin
- 1 garlic clove
- iced water 2-4 tabs
- paprika sprinkle for serving
- olive oil drizzle for serving
- 1 tsp honey (optional but can make it just that bit sweeter if needed)
Instructions
- Turn on oven to 180 degrees Celsius.
- Peel and cut sweet potato into small chunks, drizzle with olive oil. place onto a flat tray lined with baking paper and add the clove of garlic and roast for 20 minutes or until tender. Allow to cool slightly.
- In the food processor blitz the tahini and lemon juice till a smooth consisitnecy and combinend nicley.
- Add the sweet potato, roasted garlic clove,, cumin, salt and blitz for 30 second intervals until smooth and creamy. Add a tablespoon at a time of the iced water to help make the mix smooth. Can take 3 or more minutes to reach your desired consistency.
- Spoon into a bowl and drizzle with a little more olive oil and a sprinkle of paprika.
Notes
Iced Water: Iced water makes normal hummus extra smooth. If needed adding it to the sweet potato humus can do the same.
Honey: Adding honey can give a slight richness to the dip. It's only a teaspoon but sometimes the lemon and tahini can be a little tangy.
Nutrition
Serving: 6g | Calories: 240kcal | Carbohydrates: 33g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 636mg | Potassium: 725mg | Fiber: 5g | Sugar: 11g | Vitamin A: 28831IU | Vitamin C: 30mg | Calcium: 62mg | Iron: 1mg