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.
2½cupscooked chickpeas (or 2 cans)drained and rinsed
1heaping cupmashed cooked sweet potato*
¼cupcreamy tahini
1tablespoonyellow miso
1tablespoonbalsamic vinegar
½teaspooncumin
1teaspoonred pepper flakes
½teaspoonsmoked paprika
3clovesgarlicroughly chopped
3tablespoonslemon juice
2-6tablespoonsice cold water
flaky sea saltoptional for garnish
olive oiloptional 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!