DELICIOUS SWEET POTATO HUMMUS by Home Cooking with Julie Neville

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is nut-free and offers a similar creamy texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while maintaining a neutral flavor.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Dried parsley is a cost-effective option, though flavor will differ.

sweet potatoes

🥗Healthier: butternut squash

💰Cheaper: carrots

Carrots are less expensive and can add sweetness.

Peel and chop sweet potatoes into similar size pieces.

Place sweet potatoes in a food bag and drizzle with olive oil, massaging to coat evenly.

Spread sweet potatoes in a single layer on a baking tray.

Season sweet potatoes with salt and cracked black pepper.

Roast sweet potatoes in a hot oven at 425°F for about 30 to 40 minutes until charred and tender.

Let roasted sweet potatoes cool for about 15 minutes before making hummus.

Add roasted sweet potatoes to a food processor.

Add drained and rinsed chickpeas to the food processor.

Add about 4 tablespoons of tahini to the food processor.

Add the juice of one lemon (approximately 3 tablespoons) to the food processor.

Season with salt and black pepper in the food processor.

Add around 4 to 5 tablespoons of cold water to the food processor.

Pulse the mixture in the food processor, adding more water if necessary until smooth.

Transfer the hummus to a serving platter.

Serve with crackers, mini baguettes, sweet potato tortilla chips, celery, and tomato.

Garnish with a sprig of parsley and optional olive oil, salt, and pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary