Sweet Potato Hummus
I tend to buy extra sweet potatoes at Thanksgiving. Am I the only one that does this? I guess I just never judge the correct amount and buy more than what I need “to be safe.” This leads to too many sweet potatoes to start or plenty to have later cause sweet potatoes last in the pantry for a while. Either way, I’ve got the perfect last minute appetizer for you to make for Thanksgiving. And you get to use those extra sweet potatoes!
My best friend loves hummus. We actually tease her often about her love of it. I totally had her in mind when I came up with this recipe. It’s something that’s quick and easy and that anyone can throw together at the last minute. I’m not big on appetizers for Thanksgiving. I prefer to save all my room for the main event. This sweet potato hummus is perfect because it’s light and can be eaten with veggies instead of heavy carbs. It’s also amazing with pretzels if you prefer the carbs!
Sweet Potato Hummus
Ingredients
- 1 large sweet potato, peeled
- 3 cloves garlic
- 1 tablespoon extra virgin olive oil
- 1/2 tsp kosher salt
- 1/4 teaspoon black pepper
- 1 14 oz can chickpeas, drained
- 1/4 cup tahini paste
- 1 teaspoon smoked paprika
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/4 teaspoon cayenne pepper (optional)
- 2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoon extra virgin olive oil
- 1/4 cup water
Instructions
- Preheat oven to 400 degrees. While the oven is preheating, cut sweet potatoes into bite-size pieces and place them, along with garlic cloves, into an in a large bowl. Drizzle 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper and toss sweet potatoes until evenly coated. Place sweet potatoes on a baking sheet and place in oven. Roast sweet potatoes for 12-15 minutes. Sweet potatoes should be fork-tender. Remove sweet potatoes from the oven and allow cool for 5-10 minutes.
- Place sweet potatoes, tahini, chickpeas, seasoning, and olive oil in a food processor. Blend ingredients until combined. Add water a few tablespoons at a time and continue blending until you’ve reached the preferred consistency.
- Serve hummus with raw veggies and pretzel rods.
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