smokey sweet potato hummus
I think it has been almost a full week since I have posted a sweet potato recipe. I for one am extremely proud of my resilience. Truth be told, I have been eating a lot more sweet potatoes than what I post on this sight. However, I don’t want you all to turn bright orange so I am trying to strategically space my sweet tater recipes apart!
This sweet potato hummus recipe has everything going for it. It’s creamy, sweet, smokey, and oh so stinking good!
Sweet potatoes and smoked paprika need to be in more recipes together. I’m not sure why it has taken me so gosh darn long to figure that out! This hummus recipe has changed my life. When we come home from the farm we are usually starving. I don’t keep many snacks in the house so we usually have a huge batch of homemade hummus to munch on with raw veggies or crackers. I am usually a garlic hummus lover (I make a batch of it almost every week!) However, this was a wonderful way to switch things up.
Our longest days at the farm are farmers markets days and our CSA drop off day. We drive to Portland once a week to drop off our CSA veggies to some amazing ladies who work for Barre3 and to 20 other wonderful families that my mom has hooked us up with. It has been a pleasure supplying veggies to some of our favorite Portland people, however, the days are extra long. We harvest everything first thing in the morning while the sun slowly rises and we usually don’t get home until after 4 p.m. That is why having healthy snacks like this sweet potato hummus are especially important to bring with us on the road. (1.5 hours each way.) I think this is the perfect snack for anyone who needs something healthy to munch on in between crazy errands during the workweek. Grab some crackers, carrots, celery or anything else you fancy and dive right in!
Smokey Sweet Potato Hummus
Prep Time: 10 mins. Cook Time: 15 mins. Serves: 6-8 servings
- 1 very large sweet potato (or two medium sized ones) scrubbed clean and cut into 1/2 inch cubes (I don't peel mine)
- 1 can cooked chickpeas, drained and rinsed
- 3 TBS olive oil
- 4 cloves of garlic
- 4 TBS tahini
- 1 tsp cayenne pepper
- 1 tsp smoked paprika (start with 1/2 tsp and add more if you like the smoky heat!)
- 1/4 tsp ground cumin
- a few dashes of salt
- Bring a large pot of water to a boil. Add sweet potato cubes and cook until fork tender. About 7 minutes.
- Drain sweet potatoes and set aside to cool for about 5 minutes.
- Toss all the ingredients into a food processor and whirl away until smooth (if you are sensitive to spice you may want to add the spices last and add a little at time and taste test as you go)
- This dip tastes amazing while still warm! However, it tastes just as great chilled. Add more spices each day if the hummus mellows out too much
NotesUse this recipe as a guide. Adjust measurements and ingredients as necessary. Always taste test as you go.
sweet potato hummus???! with smoked paprika?? stop. must make. you’re a genius 🙂
It’s super easy and tasty! Let me know if you whip up a batch!
I’ve been going sweet potato crazy, I’m glad someone else is there with me. Sounds AWESOME.
I will have to try this! I’ve never made a sweet potato dip before and I”m intrigued by the sweet potato/smoked paprika combo!
It’s my new favorite combo!
Your pictures are beautiful! I love the smokey sweet flavor combo. Yum!
This is so clever, lady! I love that you have sweet potatoes coming out of your ears (send some my waaaay! 😉 and am thrilled to try them in hummus. This sounds like the perfect snack!
Wish you could ship CSA boxes to San Diego! Can’t wait to make this!
I wish we could too Krissy! Let me know when you make this. It’s my fav at the moment!
Oh yum, this recipe is genius! I love sweet potatoes but I would have never thought to make hummus with them. Especially with the smoked paprika.
That does sound like a long day! Good thing you had some of this to hold you over.
Smoked paprika is my new secret weapon! If you don’t have any in your pantry stop what you are doing and go buy some!
I love that smoky flavor paired with the sweet potatoes! THe perfect dip!
Andrea, I often forget to come back after I make your recipes to tell you how delicious they are (though I rave about them and share them with my friends!) I made this yesterday and used it as a filling for collard wraps, with some tempeh, bell pepper and sprouts. My only change was to use some roasted garlic I had on hand and it was wonderful.
I also loved the pumpkin muffin recipe you posted last week… so much so that I had to freeze them for fear of devouring the entire batch in a couple of days!
Thank you SO much for the lovely comment. I am so happy you are enjoying the recipes. This is why I love blogging! Keep on cooking!
Just made a batch of this hummus–I think it’s my new favorite flavor. Love the subtle sweetness. I enjoy your blog!
So happy you enjoyed it!
Just made this for a dinner party tonight – it is heavenly. I am so glad it makes a lot! Added a few squeezes of lemon. I will make this very often. Thanks for another amazing recipe!
You’re welcome! Thanks for cooking my recipes. You have no idea how happy that makes me 🙂
I would like to thank you for putting this recipe into my hands. Holy cow. And that blend of spices … my mouth is watering!! This will be a perfect appetizer for a party! Can’t wait to make it!!
you’re welcome! Let me know how it turns out!
I like hummus a lot.
I can’t believe I am the first one to exclaim over your gorgeous bowl (or maybe everyone else has seen it before?).
I am drooling over the sound of this! Thank you so much for sharing all of your beautiful, healthy recipes. This may be a dumb question, but is there an alternative way to make hummus if one does not have a food processor? The next best thing I have is a blender. Maybe I’ll just have to get a food processor solely for this delicious recipe!