This fun dip is a tasty spin on a healthy staple!
Hummus is such an amazing and healthy dip, especially when it’s served as a snack with some carrots or celery. Such an amazing combo! If there’s ever carrots/celery and hummus at a party, I’ll usually be there standing over them all night!
But I love this hummus especially because of the yummy edition of the sweet potato. It makes it a little bit sweeter and creamier and it’s so delicious!
In this recipe, I used a Japanese sweet potato since they are a little sweeter and are my absolute favorite! But you can use a regular garnet sweet potato as well if you prefer.
Hummus is incredibly easy to make, but you do need a food processor. This is the food processor I’ve used for a while and I’m really liking it so far. If you don’t have a food processor yet, I highly suggest you get one. There are so many great things you can whip up with a food processor and the one I linked isn’t too pricey either!
Ingredients for Sweet Potato Hummus:
- Chickpeas
- Mashed Japanese sweet potato
- Tahini
- Olive oil
- Lemon
- Sea salt
- Black pepper
- Cayenne pepper
- Cumin
- Garlic powder
How to Make Sweet Potato Hummus:
All you have to do to make this tasty dip is throw all of the ingredients into a food processor and blend until it reaches the texture you’re looking for! It’s that easy.
Scroll down to get the recipe or pin it for later!
Sweet Potato Hummus
This fun dip is a tasty spin on a healthy staple!
- Prep Time: 5 mins
- Total Time: 5 minutes
Ingredients
- 1 can drained chickpeas
- 1 cup mashed Japanese sweet potato (or garnet sweet potato if you prefer)
- 3 tbsp tahini
- 1/4 cup + 1 tbsp olive oil
- Juice of one lemon
- 1/4 tsp sea salt
- Pinch of black pepper
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/8 tsp cayenne pepper
Instructions
- Put all ingredients into a food processor and blend until it reaches the desired texture.
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