Sweet Potato Hummus Recipe

  • 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
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground white pepper
  • sea salt to taste
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Poke holes all over sweet potatoes with a fork.
  3. Roast sweet potatoes in the preheated oven until soft, about 45 minutes; let cool. Cut sweet potatoes in half lengthwise.
  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.