Sweet Potato Hummus
prep: 20 mins
cook: 45 mins
serving: 20
Nutrition Facts
each serving
KCal
75
Carbs
12g
fiber
2g
Protein
2g
Fat
2g
Saturates
0g
Sugars
2g
Salt
0.083g
Fruit/Veg Portion
-
Ingredients
all 10 types- 3 sweet potatoes
- 1 (15 ounce) can garbanzo beans, drained (reserve liquid) and rinsed
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 0.5 teaspoon lemon zest
- 0.25 teaspoon ground cumin
- 0.25 teaspoon ground coriander
- 0.25 teaspoon ground white pepper
- sea salt to taste
Directions
4 steps in totalStep 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Poke holes all over sweet potatoes with a fork.
Step 3
Roast sweet potatoes in the preheated oven until soft, about 45 minutes; let cool. Cut sweet potatoes in half lengthwise.
Step 4
Combine garbanzo beans and olive oil in a blender and pulse several times to mash. Scoop flesh out of sweet potato peels and add to the blender; pulse to combine. Add tahini, lemon juice, lemon zest, cumin, coriander, white pepper, and sea salt to mixture; blend until smooth, adding reserved garbanzo bean liquid as needed to make a smooth, creamy hummus.
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