The sweet potato hummus (or humus) is a variation of the famous chickpea dip, a typical Lebanese and Middle Eastern recipe. It is a sauce made from chickpeas and tahini sauce enriched with sweet potatoes (American potatoes or batatas) that give this cream a truly unique taste. Perfect for enhancing vegetable platters and appetizers, hummus is also ideal for filling sandwiches, wraps, flatbreads, and focaccias. This recipe is naturally vegan, gluten-free, and lactose-free.
Find this and other recipes in the collection RECIPES WITH POTATOES.
Also discover:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Lebanese
- Seasonality: All seasons
- Energy 132.95 (Kcal)
- Carbohydrates 14.02 (g) of which sugars 2.11 (g)
- Proteins 4.97 (g)
- Fat 6.22 (g) of which saturated 0.82 (g)of which unsaturated 1.80 (g)
- Fibers 4.54 (g)
- Sodium 721.77 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Sweet Potato Hummus
- 1 jar canned chickpeas
- 1 sweet potato (or American potato)
- 1 clove garlic
- lemon juice (from half a lemon)
- 1 tablespoon tahini
- 1 teaspoon smoked paprika
- salt
- extra virgin olive oil
- ice (4-5 cubes)
Tools
- Food Processor
- Lemon Squeezer
- Pot
Sweet Potato Hummus Recipe
Disclaimer: within the “Ingredients” and “Tools” sections there are affiliate links.
Do not miss the collection HUMMUS: ORIGINAL RECIPE AND VARIATIONS
Start preparing the sweet potato hummus by washing, peeling, and dicing the sweet potato.
Boil it in water for about 20 minutes. It should become very soft.
Drain the potato cubes and let them cool slightly.
Transfer the boiled sweet potato to the bowl of a food processor with the drained chickpeas and a garlic clove with the center removed.
Continue with the juice of half a lemon and the tahini sauce.
Finish with smoked paprika, salt, and four or five ice cubes (alternatively, you can use cold water).
Blend until you obtain a smooth and silky cream.
Transfer the sauce to a bowl, add extra virgin olive oil and some boiled sweet potato cubes for garnish (optional: add sesame seeds).
Serve the sweet potato hummus immediately or store it in the refrigerator until ready to serve.
You can find this recipe in the collection Sweet and Savory Vegan Recipes, more than 50 ideas for all tastes.
Sweet Potato Hummus
This sauce keeps for 2-3 days in the refrigerator when stored in an airtight container. You can enrich it with spices like smoked paprika or add crushed red pepper flakes.
Also discover the classic recipe for CHICKPEA HUMMUS
Also discover the classic recipe for CHICKPEA HUMMUS
[contact-form-7 id=”5256″ title=”Contact Me”]
