Sweet Potato Hummus

I wanted something easy and fitting for an autumn gathering. I found this recipe and altered it to make it even easier to make. It is a nice combination of naturally sweet and typically savory. Serve with pita wedges, crackers, or cut veggies.

Step: 1

Preheat oven to 400 degrees F (200 degrees C).

Step: 2

Poke holes all over sweet potatoes with a fork.

Step: 3

Roast sweet potatoes in the preheated oven until soft, about 45 minutes; let cool. Cut sweet potatoes in half lengthwise.

Step: 4

Combine garbanzo beans and olive oil in a blender and pulse several times to mash. Scoop flesh out of sweet potato peels and add to the blender; pulse to combine. Add tahini, lemon juice, lemon zest, cumin, coriander, white pepper, and sea salt to mixture; blend until smooth, adding reserved garbanzo bean liquid as needed to make a smooth, creamy hummus.

Per Serving: 75 calories; protein 1.6g; carbohydrates 12.2g; fat 2.3g; sodium 83.1mg.

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