by Olena

Sweet Potato Hummus

Olena's image
Olena Osipov
5 from 4 votes

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Sweet Potato Hummus

Man, oh man, oh man…Sweet potato hummus in June? Why not! At last, summer is full of beach and backyard healthy snacks.

Last week our dear friends flew over for a short visit from Calgary. We met Jenn and Denis 9 years ago on the airplane on the way to Cancun. We both were running away from a small child, for a week, to the same resort. We borrowed their pen and then obnoxiously stalked them on a bus. The rest is history. Me and Jenn are a deadly combination – from driving with a smashed window across the border after shopping in outlets to a wine tasting while husbands are watching kids for 40 minutes outside the store. We know how to let it go.
Olena and friend Jenn

Despite pouring rain, me and Jenn, decided to hit the farmer’s market on Saturday. Like most loyal real food crazies.

We stocked up on 3 huge bags of produce, eggs and bread. Test tasted and bought a pricey jar of hummus. Took a selfie. And headed home to eat lunch at 2PM, drink coffee and play a horrible people’s party game.

Sweet Potato Hummus

So, yam and chipotle sweet potato hummus was in one of the bags. Me and Jenn couldn’t stop. Despite a high price tag we decided to get it because a) it went well with kale and root vegetable burgers from Costco we were serving for lunch b) I wanted to recreate the recipe.

Hummus didn’t disappoint. Tiny $7 jar gone at lunch. It was velvety smooth with smoky and sweet flavours and a touch of acidity. Heaven!

Smokiness of the sweet potato hummus comes from chipotle pepper. It is a very spicy vegetable (fruit?). Long time ago I bought a tiny 4 oz jar, primarily for making healthy turkey chili. Then I emptied the contents into a glass container lining with parchment paper between the layers and froze. So, whenever I need a chipotle pepper I defrost the jar for a bit and scoop off what I need. Layers prevent peppers from sticking into one big ice ball.

Enjoy, and try my garlic hummus recipe next.

How to Make Sweet Potato Hummus

  1. In a small saucepan, add sweet potato and water just enough to cover. Bring to a boil, reduce heat to low and cook for 5-7 minutes or until fork tender.
  2. Scoop out sweet potato and add to a powerful blender or food processor, along with 1/4 cup water from sweet potatoes. Add remaining ingredients and process until very smooth. If necessary pause and scrape down the walls with spatula. Sweet potato hummus yams, chipotle in adobo and chickpeas in food processor.
  3. Transfer to a serving bowl, drizzle with extra olive oil (if desired) and sprinkle with smoked paprika and dried oregano.
  4. Serve with whole grain crackers or easy dipping vegetables like celery sticks, baby carrots, zucchini/cucumber slices, snap peas, grape tomatoes, radishes etc. Sweet Potato Hummus with cracker dipped in

Perfect to include on a charcuterie board when entertaining guests or eat as healthy snacks anytime of the year!

Sweet Potato Hummus

Sweet Potato Hummus

Sweet potato hummus recipe with yams, chipotle in adobo and chickpeas. Delicious, creamy and perfect for veggie dipping.
5 from 4 votes
Print Save Rate
Course: Appetizer
Cuisine: American
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 12 servings
Calories: 91kcal
Author: Olena Osipov

Ingredients

  • 1 1/2 cups sweet potato 1 medium, cubed
  • 1/4 cup water from yams
  • 14 oz can chickpeas drained & rinsed (I used cooked)
  • 1/4 cup tahini
  • 1 tbsp olive oil extra virgin
  • 1 tbsp lemon juice fresh
  • 1 garlic clove large
  • 1 tsp chipotle in adobo sauce
  • 2 tbsp apple cider vinegar
  • 1 1/4 tsp salt*

Instructions

  • In a small saucepan, add sweet potato and water just enough to cover. Bring to a boil, reduce heat to low and cook for 5-7 minutes or until fork tender.
  • Scoop out sweet potato and add to a powerful blender or food processor, along with 1/4 cup water from sweet potatoes. Add remaining ingredients and process until very smooth. If necessary pause and scrape down the walls with spatula.
  • Transfer to a serving bowl, drizzle with extra olive oil (if desired) and sprinkle with smoked paprika and dried oregano. Serve with whole grain crackers or easy dipping vegetables like celery sticks, baby carrots, zucchini/cucumber slices, snap peas, grape tomatoes, radishes etc.

Store: Refrigerate in an airtight container for up to 1 week. Do not freeze.

    Notes

    • *Use less to taste if using salted canned chickpeas.

    Nutrition

    Serving: 0.25cup | Calories: 91kcal | Carbohydrates: 11g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 299mg | Fiber: 3g | Sugar: 1g

    Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes without permission. Nutritional info is approximate.