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Sweet Potato Hummus

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Sweet Potato Hummus

Sweet Potato Hummus

Orange sweet potatoes are not common, but every now and then you spot them in the produce aisle of your grocery store. Next time you spot them, grab one (or a bag) and make this hummus. It’s sweeter than regular hummus (recipe here) and less earthy than beet hummus (recipe here). It’s delicious dolloped onto these falafel bowls or spread on a fresh piece of bread or with veggie sticks.

Note you can’t use the purple skinned, white sweet potatoes most commonly found in South Africa, you need the orange ones.

 

Sweet Potato Hummus

Sweet Potato Hummus

This recipe is gluten free, wheat free, dairy free, grain free, vegan and has no added sugar. A sweet potato hummus recipe that uses roasted orange sweet potatoes for a sweeter taste on a classic
Course Condiments, Side Dish, Snacks
Cuisine Gluten Free, No Added Sugar, Nut Free, Vegan, Wheat Free

Ingredients
  

  • 1 medium sweet potato peeled and cubed (300g)
  • 1 tbsp olive oil
  • 1 can chickpeas rinsed and drained
  • 1 garlic clove minced
  • 1/4 cup tahini paste
  • 3-4 tbsp lemon juice
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1-2 tbsp water to thin out, if needed
  • Salt to taste
  • zaatar, olive oil or dukkah optional, to serve with

You will also need

  • food processor or blender

Instructions
 

  • Preheat oven to 200°C.
  • Place chopped sweet potatoes in a roasting pan and drizzle with olive oil. Bake for 20-30 minutes until sweet potatoes are cooked through. Remove from oven and allow to cool.
  • Once the sweet potatoes are cooled, place them into a blender along with chickpeas, tahini, garlic, lemon juice and spices. Blend until smooth. Add water if needed to thin out the mixture. Add salt to taste.
  • You can store it in an airtight container in the fridge for up to 3 days.

 

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