Roasted Sweet Potato Hummus Roasted Sweet Potato Hummus

Roasted Sweet Potato Hummus | Food styling by David Grenier | Prop styling by Ann Marie Favot Image by: Jodi Pudge

Turn everyday hummus into something swoon-worthy. It's as easy as blending in cooked sweet potato, which not only adds a rich deep hue but also pumps up flavour and boosts nutrients. It still makes a great appetizer, or you can use it as the base for a protein-packed vegetarian dinner salad. Trust us, you won't miss the meat.

  • Prep time 10 minutes
  • Total time 4 hours & 30 minutes

Ingredients

  • 2 cups diced peeled sweet potato (about 1 large)
  • 3 tablespoons olive oil
  • 1/4 cup tahini
  • 3 tablespoons lemon juice
  • 3 cloves garlic , finely grated or pressed
  • 1 teaspoon salt
  • 1 can (540 mL) chickpeas , drained

Method

Toss sweet potato with 1 tbsp of the oil. Arrange in single layer on parchment paper–lined baking sheet; bake in 400°F oven until browned and tender, 15 to 20 minutes. Let cool.

In food processor, purée together tahini, lemon juice, garlic, remaining oil, salt, chickpeas, 1/4 cup water and sweet potato until smooth. Transfer to bowl; refrigerate until cooled, about 4 hours. Stir to loosen before serving. (Make-ahead: Refrigerate for up to 1 week or freeze in airtight container for up to 1 month.)

Tip from The Test Kitchen: Take a shortcut by starting with store-bought hummus. Simply blend in cooked sweet potato.

Makes 3 cups.

Nutritional facts Per 1/4 cup: about

  • Fibre 3 g
  • Sodium 302 mg
  • Sugars 3 g
  • Protein 3 g
  • Calories 128
  • Total fat 7 g
  • Potassium 151 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 15 g

%RDI

  • Iron 8
  • Fibre 0.0
  • Folate 13
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 46
  • Vitamin C 10
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Appetizers & Snacks

Roasted Sweet Potato Hummus

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