My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
Super easy Sweet Potato Hummus recipe that takes 5 minutes to make from start to finish! No need to roast sweet potatoes!
Ready for some creamy deliciousness?
If you’re familiar with my cooking just a little bit, you know I absolutely LOVE sweet potatoes and hummus. So, why not combine both? 😉
Classic hummus is great but sometimes you get a little tired of eating the same thing, ya know what I mean?
Key Ingredients
Okay, so there are probably a ton of sweet potato hummus recipes online out there. Wanna know the key difference between this recipe and all others? We WILL NOT be spending an hour baking the sweet potato!
Yeah, you read that right. To cut on time (but not on taste!) we will be using canned sweet potato puree. If you’re from scratch kinda person – don’t freak out! I promise that using the canned puree won’t ruin the taste.
Our second key ingredient is canned chickpeas which are the base of an authentic hummus.
Can I Substitute Chickpeas?
In my previous hummus recipes, some of you asked which beans you could substitute for chickpeas. My two favorite substitutes are white beans and yellow lentils.
White beans can sometimes yield a drier result, so you may need to add a tablespoon or two of water or olive oil to achieve the dreamy creamy texture.
If you’re feeling adventurous, you could even use black beans!
Other Ingredients
I kept the ingredient list fairly simple. We will add the usual hummus components: garlic, tahini, lemon juice, and salt.
Right before serving, you have two choices to customize the taste a little by sprinkling:
- cinnamon for warmth and cozy hummus; or
- paprika (regular or smoked) to deepen the savory notes
Super easy Sweet Potato Hummus recipe that takes 5 minutes to make from start to finish! No need to roast sweet potatoes!
- 1 can chickpeas, approx. 1 1/2 cup
- 1/2 cup canned sweet potato puree
- 1 garlic clove
- 1/4 cup tahini
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1/2 tsp sea salt
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Combine all ingredients in a food processor and blend until it becomes creamy, about 1 to 2 minutes depending on the model of your food processor.
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Store in a glass container in the fridge for up to 5 days.
Nutrition Information (per ¼ cup): Calories: 130 Fat: 6.3 g Saturated fat: 0.9 g Carbohydrates: 15.6 g Dietary Fiber: 3 g Sugar: 1 g Sodium: 273 mg Protein: 3.9 g
My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
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