Sweet Potato Hummus
A creamy, subtly sweet vegan hummus made with roasted sweet potatoes, tahini, lemon, garlic, and cumin. Perfect as a healthy snack, appetizer, or dip, it’s ready in under 30 minutes and packed with fiber, plant-based protein, and heart-healthy fats.
Equipment
- 1 Food processor
- 1 steamer basket or pot with lid
Ingredients
- 1 large sweet potato peeled and cubed
- 3 tablespoons tahini
- 2 tablespoons fresh lemon juice
- ½ teaspoon salt plus more to taste
- 1 clove garlic minced
- ¼ teaspoon ground cumin
- Cayenne pepper optional, for heat
- Olive oil for drizzling
- Paprika for garnish
Instructions
- Prepare the Sweet Potato: Start by washing your sweet potato thoroughly under running water to remove any dirt. Peel off the skin using a vegetable peeler, then cut the sweet potato into evenly sized cubes, roughly 1-inch pieces. Uniform cubes ensure even cooking so every bite is soft and creamy. Set the prepared sweet potato aside while you get your steamer ready.
- Steam the Sweet Potato: Place the cubed sweet potatoes into a steamer basket. If you don’t have a steamer, you can use a pot with a small amount of water at the bottom and a heatproof colander or strainer above it. Cover with a tight-fitting lid and steam the sweet potatoes for approximately 15 minutes, or until they are fork-tender. You should be able to pierce them easily with a fork, and they should feel soft but not mushy. Steaming preserves the natural sweetness and nutrients, making your hummus rich and flavorful.
- Prepare the Flavor Base: While the sweet potatoes are steaming, gather your tahini, lemon juice, garlic, salt, and cumin. Mince the garlic finely to release its full aroma and flavor.Measure out the tahini and lemon juice so that everything is ready to blend once the sweet potatoes are cooked. This step ensures a smooth workflow and prevents any overcooking or waiting.
- Combine Ingredients in Food Processor: Once the sweet potatoes are tender, transfer them carefully to a food processor. Add the tahini, fresh lemon juice, minced garlic, salt, and ground cumin. If you enjoy a touch of heat, sprinkle in a pinch of cayenne pepper. Each ingredient brings its own unique layer of flavor: the tahini adds creaminess, lemon juice gives brightness, garlic provides depth, and cumin adds warmth.
- Blend to Smoothness: Secure the lid of your food processor and start blending on low speed, gradually increasing to high. Scrape down the sides with a spatula as needed to ensure all sweet potato pieces are fully incorporated. Continue blending for 3-4 minutes, or until the mixture is completely smooth and creamy with no chunks remaining. The hummus should have a luscious, velvety texture that’s easy to scoop or spread.
- Taste and Adjust Seasonings: After blending, taste your hummus and adjust the seasonings if necessary. Add more salt, lemon juice, or a dash of cayenne pepper according to your preference. This step allows you to balance the natural sweetness of the sweet potato with tangy and savory notes, creating a perfectly harmonious flavor.
- Transfer to Serving Dish: Spoon the hummus into a serving bowl, using a spatula to smooth the top. For an inviting presentation, create a small well in the center with the back of the spoon. This will hold a drizzle of olive oil or other toppings.
- Garnish and Serve: Drizzle a bit of extra virgin olive oil over the hummus for richness, then sprinkle with paprika for a pop of color. You can also add a light dusting of cayenne if you like extra spice. Serve immediately with fresh veggies, pita chips, or crackers. The vibrant orange hue and creamy texture make it irresistible.
- Storage and Leftovers: If you have leftovers, transfer the hummus to an airtight container and refrigerate. It will keep well for 4-7 days. The flavors may even deepen slightly overnight, making it an excellent make-ahead option for snacks or meals during the week. Always stir before serving if it has been stored to recombine any separated liquids.
Notes
- Use evenly sized sweet potato cubes for consistent cooking.
- Steaming preserves sweetness and nutrients better than boiling.
- Tahini can be substituted with sunflower seed butter for a nut-free version.
- Adjust cayenne or paprika to control the spiciness.
- Lemon juice brightens flavor, but add gradually to avoid overpowering.
- Blend long enough for a smooth, creamy texture; under-blending leaves lumps.
- Serve immediately or chill for enhanced flavor and easier spreading.
