This Sweet Potato Hummus is incredibly delicious and takes less than 10 minutes to make. If you meal prep and have a bunch of baked sweet potatoes on hand, this is a delicious way to use them up.
Adding sweet potatoes to hummus creates a sweet and tangy flavor when you are looking for something different and healthy to make as well as easy at the same time.
I like adding in sweet potatoes any way that I can. I've even used them in my sweet potato brownies (you would never know that they are in there). Sweet potatoes are a nutrient dense root vegetable and a great source of fiber, B vitamin, vitamin C and betacarotene.
Hummus mixed with the sweet potatoes is a healthy nutritional snack that can be used for dipping with veggies or as a filler in a veggie wrap with your favorite vegetables and greens.
This hummus is packed with nutrient dense ingredients and spices. Most hummus recipes include olive oil. The aquafaba can be an oil substitute without adding in extra fat but can still be just as creamy.
- Sweet potato
- Lemon Juice
- Salt & Pepper
How to make the hummus?
- Have the sweet potato already baked. Scoop out the sweet potato and add to the food processor.
- Open and strain the chickpeas and save the liquid. Add the chickpeas to the food processor.
- Add in the rest of the ingredients with ¼ cup the aquafaba. Blend until smooth.
- Salt as needed
- Add in additional liquid depending on how thick you want the hummus.
Sweet potato hummus is a healthy nutritional snack for dipping with veggies or to be used as a filler in a veggie wrap with your favorite vegetables and greens. Hummus can also be used for a salad dressing, topping off baked potatoes or sweet potatoes. Also, it can be used as sauce for a veggie pizza instead of tomato sauce.
P.S. Looking for additional oil free recipes?
- 1 cup sweet potato, baked half sweet potato
- 1 can chickpeas plus liquid
- ½-1 cup aquafaba (liquid from the chickpea can) substitute water
- 2 tablespoon tahini
- ½ teaspoon cumin
- ⅛ teaspoon paprika
- ⅛ teaspoon pepper
- 1 tablespoon lemon juice
- salt to taste
- Have the sweet potato already baked. Scoop out the sweet potato (no skin). Add to the food processor. Open and strain the chickpeas and save the liquid.
- Add the chickpeas to the food processor with the rest of the ingredients with ½ cup the aquafaba. Blend until smooth.
- Add in additional aquafaba, ½ cup at a time to the consistency you are looking for until smooth. Less liquid the thicker the hummus. More liquid the thinner the hummus.
- Refrigerate and is good for 5 days in the refrigerator.