Sweet Potato Hummus

5 from 2 votes

This Sweet Potato Hummus is just as good as it sounds! A spicy, flavor-packed snack that's healthy and vegan-friendly, too! It's made with chickpeas, sweet potatoes and harissa and pairs perfectly with crackers, cucumbers and carrots.

Prep Time15

Cook Time15

Total Time30

Course: Snack

Cuisine: Mediterranean

Diet: Gluten Free, Vegan, Vegetarian

Keyword: hummus, sweet potato hummus

Servings:

Calories: 312kcal

Author: Erin

Ingredients

1 sweet potato peeled and diced
14 oz. chickpeas rinsed and skins removed
2 garlic cloves
¼ cup tahini
¼ cup water
2 tablespoon lemon juice
2 tablespoon harissa
salt and pepper to taste

US Customary - Metric

Instructions

Peel skin from sweet potato and then chop into bite size pieces; place into pot of water and bring to a boil. Boil until potatoes are soft.
While potatoes are cooking, remove the skins from the chickpeas. I KNOW this step seems annoying and tedious and it kind of is, but I promise it's going to result in a smooth and creamy hummus. Once the skins are removed, place chickpeas into your food processor.
Add the cooked sweet potatoes to the food processor, along with the garlic, water, tahini, lemon juice, and harissa and pulse until the hummus is smooth. You may need to stop and scrape down the sides once or twice.
Do a taste test and add salt and pepper as needed.
Enjoy!

Notes

*For the chickpeas, I like to dump them from the can into a large strainer, then run them under water so they're completely rinsed. Then, gently rub them and the skins should come off fairly easily. You can do a bunch at a time, but I usually just peel them one by one, which takes 5-10 minutes.

Nutrition