Oil-Free Sweet Potato Hummus
Creamy & delicious Sweet Potato Hummus made at home. This hummus is so creamy and fresh, bursting with sweetness and a little spice! Serve it on a wrap, salad, bowl or just enjoy as a snack with pita and veggies.
Ingredients
- 2½ cups cooked chickpeas (or 2 cans) drained and rinsed
- 1 heaping cup mashed cooked sweet potato*
- ¼ cup creamy tahini
- 1 tablespoon yellow miso
- 1 tablespoon balsamic vinegar
- ½ teaspoon cumin
- 1 teaspoon red pepper flakes
- ½ teaspoon smoked paprika
- 3 cloves garlic roughly chopped
- 3 tablespoons lemon juice
- 2-6 tablespoons ice cold water
- flaky sea salt optional for garnish
- olive oil optional to drizzle over top when serving
Instructions
- Add chickpeas into a large food processor and pulse a few times to roughly chop.
- Add remaining ingredients (except for water) to food processor and process until smooth and creamy. Stream in ice cold water, about 2 tablespoons at a time to reach desired level of creaminess. Adjust salt and seasoning to taste.
- Optionally, after plating your hummus, top with a light drizzle of olive oil and a light sprinkle of red pepper flakes and salt.
Notes
*See post above for the best ways to cook your sweet potato!
Did you try this recipe?Let me know how it was!