This easy and speedy sweet potato hummus recipe has everything you love about this classic appetizer dip, with the smooth flavor of sweet potato added in! A perfect Thanksgiving appetizer, or anytime you just want to shake up your regular hummus.
This easy peasy sweet potato hummus is a variation on my beloved five minute hummus recipe, which really does take just five minutes. This one takes more like fifteen minutes since it includes a sweet potato that you need to cook up in the microwave before adding it in, but I promise that it is so worth those extra ten minutes. Ready to put a sweet potato spin on everyone’s favorite healthy appetizer? Let’s make it!
I purposely saved this recipe for November so that you would have it handy for a possible Thanksgiving appetizer, and I have to say that so far, November has been keeping us on our toes, weather-wise. Earlier this week it was 70 degrees outside, which is crazy warm for November in New Jersey. It necessitated a trip to our local Dairy Queen, which still has its original 1950’s vibe.
The Southern husband and I ordered a vanilla cone (me) and a chocolate cone (him) and sat outside the DQ in the sunshine to eat then. Whereupon I realized that I really wanted a chocolate cone, so he swapped with me. Because he loves me like that.
Then that very night, we had a raging monsoon of a rainstorm that soaked almost every leaf off our trees.
It also brought down one of our remaining gigantic pine trees – one of the few that Hurricane Sandy didn’t demolish. It always makes me so tearful when beautiful old trees come down so violently. But it didn’t hit the house, and we are all safe and sound, and so I count my blessings.
Which brings me full circle to being thankful, and to thinking about delicious Thanksgiving ideas, one of which is this hummus! After you have cooked your sweet potato and let it cool off enough to handle, you are going to scoop the insides out into your handy food processor and whirl it up with some chickpeas, olive oil, lemon juice, garlic and some spices, and a few minutes later you will have a bowl full of this.
Now all you need to do is bring on the crackers and you are all set! Are you thinking about your Thanksgiving nibbles yet? Tell me in the comments!Print
This easy and speedy sweet potato hummus recipe has everything you love about this classic appetizer dip, with the smooth flavor of sweet potato added in!
- 1 large sweet potato
- 1 15-ounce can chickpeas, rinsed
- 1 clove garlic
- 1⁄4 cup olive oil, plus more for serving
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cumin
- kosher salt
- 1/4 teaspoon paprika
- Scrub the sweet potato clean and prick the skin a few times with a knife. Microwave the potato about 8-10 minutes or until soft. Let it cool and then scoop out the insides, discarding the peel.
- In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, sweet potato insides, cumin, and ¾ teaspoon salt until smooth and creamy.
- Add 2-3 tablespoons water as necessary if you like your hummus creamier.
- Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and along the way my recipes have also been featured in places including Huff Post, the Today Show, BuzzFeed and Glamour. My mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!
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