Sweet Potato Hummus

I wanted something easy and fitting for an autumn gathering. I found a sweet potato hummus recipe and altered it to make it even easier to make. It is a nice combination of naturally sweet and typically savory. Serve with pita wedges, crackers, or cut veggies.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 75 Calories

Ingredients

• 2 tablespoons lemon juice
• ½ teaspoon lemon zest
• 3 sweet potatoes
• ¼ teaspoon ground white pepper
• ¼ teaspoon ground cumin
• ¼ teaspoon ground coriander
• sea salt to taste
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons tahini
• 1 (15 ounce) can garbanzo beans, drained (reserve liquid) and rinsed

Recipe Instructions

Step 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.