Best Sweet Potato Hummus With Tahini Recipes

SWEET POTATO HUMMUS

Sweet Potato Hummus image

With a little planning, it's easy to whip up a batch of hummus for unexpected guests, a potluck or an after-school snack. I always bake up extra unpeeled sweet potatoes so I can quickly mash the pulp for this unexpected dip. -Mary Marlowe Leverette, Columbia, South Carolina

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 16 servings (1/4 cup each).

Number Of Ingredients 8

Ingredients

4 cups mashed sweet potatoes
1/4 cup tahini
1/4 cup lime juice
2 garlic cloves, minced
2 teaspoons ground cumin
1-1/2 teaspoons salt
1/4 teaspoon cayenne pepper
Baked pita chips

Steps:

Place the first seven ingredients in a food processor; process until blended. Transfer to a bowl. Serve with pita chips.

Nutrition Facts : Calories 91 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 245mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.

SWEET POTATO "HUMMUS"

Sweet Potato

This was simply a case of me wanting hummus, not having garbanzo beans, and making it anyway with sweet potatoes. I don't blame you if you're skeptical, but this stuff has the same taste and texture as hummus, just with a slightly sweet finish reminiscent of red pepper hummus. My wife, Michele, who has a much more discerning palate than I do, said that if blindfolded, she'd have trouble distinguishing this from real hummus.

Provided by Chef John

Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes

Time 2h10m

Yield 16

Number Of Ingredients 12

Ingredients

2 large sweet potatoes, cooked until tender
⅓ cup tahini
2 cloves garlic, crushed
1 teaspoon kosher salt
1 teaspoon ground cumin
¼ teaspoon ground dried chipotle pepper
1 pinch cayenne pepper
2 tablespoons olive oil, divided
½ lemon, juiced
2 tablespoons cold fresh water
1 pinch ground Aleppo pepper
freshly chopped parsley leaves for garnish

Steps:

Scoop sweet potato flesh into a bowl. Let cool to room temperature.
Add tahini and garlic to the sweet potatoes. Season with salt, cumin, chipotle, and cayenne. Drizzle in 1 tablespoon olive oil and lemon juice. Mash until hummus reaches desired smoothness. Add water to lighten the texture; whisk in 1 tablespoon at a time.
Cover with plastic wrap and refrigerate for at least 2 hours.
Taste and adjust seasonings as desired. Transfer hummus to a serving bowl. Drizzle remaining olive oil, Aleppo pepper, and parsley over the top.

Nutrition Facts : Calories 69.3 calories, Carbohydrate 6.1 g, Fat 4.9 g, Fiber 1.4 g, Protein 1.6 g, SaturatedFat 0.7 g, Sodium 129.9 mg, Sugar 1.5 g