Easy Sweet Potato Hummus
I’ve seen a few recipes lately for hummus and tapenades made with atypical ingredients. I’m a huge hummus fan, but tapenade isn’t my thing – I don’t like olives. All the renditions I’ve seen, however, use flavors that I adore (might even be obsessed with), so it seemed like a no brainer to give a transformed hummus a whirl in my food processor.
Everyone and their mom seem to be doing pumpkin and pumpkin spice recipes and while I’m totally on board (hello pumpkin-devoted Pinterest board), I’m already a bit overwhelmed by it all. And I’d like to see more savory and healthy serving suggestions in addition to the cookies, cakes, breads, and drinks. And while I love pumpkin morsels, I’m way more excited for sweet potatoes and squash to be honest. I’m itching to make sweet potato bread and smoky southwest salad. And now I can add this quick homemade sweet potato hummus (sans tahini) to my fall recipe list. Not to jump the gun, but this seems perfect for a Thanksgiving starter!
How do you make hummus without tahini?
This sweet potato hummus is impossibly easy – you could even do it with leftovers! Sweet potato puree mixes with the garbanzo beans and you have a thick paste. I subbed some of the olive oil for the liquid from the beans to cut back on fat. And the cumin, smoked paprika, and vinegar counter the sweetness of the sweet potato wonderfully.
I really think the quantities in the recipe below should be a starting point. Taste as you go and feel free to add more spice! The most noticeable flavor is actually the lemon, so you can cut back on that if you want, but I think it adds a beautiful freshness. You’ll note that my hummus recipes don’t have tahini. It’s more a matter of ease than anything else. The consistency is still the same with the beans and extra liquid (either water from the beans or olive oil) and because we’re adding in other flavors (like the sweet potatoes here), you don’t miss the flavors from the sesame paste (that’s what tahini is!). I’ve been enjoying this dip with veggies and whole wheat pita bread!
EASY SWEET POTATO HUMMUS
I went through a sweet potato phase. I haven’t completely moved past it to be honest and I may never! This hummus recipe combines the slightly sweet and savory flavor of sweet potato with fresh lemon juice for a bright flavor - a perfect dip for veggies, pita, and crackers!
- 1 15 oz. can garbanzo beans drained (liquid reserved)
- 1 cup cooked sweet potato flesh
- 2 garlic cloves
- zest + juice of one small lemon
- 5 tablespoons olive oil
- 2 tablespoons reserved liquid from beans
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly cracked pepper
- 1 1/2 teaspoons cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon apple cider vinegar
Place peeled garlic cloves in the bowl of a food processor. Pulse until garlic is finely minced.
Add beans and sweet potato. Pulse to combine. Add in remaining ingredients. Taste for seasoning.
Refrigerate until ready to eat.
Make this recipe? I'd love to see how it turned out. Tag me @LMinthekitchen on Instagram and use #LMrecipes, so I can see your creation! xo