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Epicurious

Sweet Potato Hummus

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Photo by Alex Lau, Styling by Sue Li

Adding water to this sweet potato hummus recipe is key to a smooth and spoonable consistency. This is one of five ways to riff on classic hummus (see more recipes here).

Recipe information

  • Yield

    8 servings

Ingredients

1 large sweet potato (about 1½ pounds), peeled, cut into large pieces (about 3 cups)
2 garlic cloves, smashed
Olive oil (for drizzling)
3 tablespoons pure tahini or tahini butter
1½ teaspoons kosher salt, plus more
1 lime, halved

Preparation

  1. Step 1

    Place a rack in upper third of oven and preheat to 375°. Scatter sweet potato and garlic across a parchment-lined baking sheet, generously drizzle with oil, and toss to coat. Roast, tossing halfway through, until garlic is golden brown and sweet potato is tender and browned in a few spots, 40–45 minutes.

    Step 2

    Let vegetables cool slightly, then transfer to a food processor or blender and purée until smooth. Add tahini and 1½ tsp. salt and squeeze in juice from lime; pulse to incorporate. With motor running, gradually add 1 cup water. Mixture should be the consistency of hummus; add a little more water if needed. Taste and season with more salt if needed.

    Step 3

    Do Ahead: Hummus can be made 3 ahead. Cover and chill. Bring to room temperature before serving.

TagsDipSpreadsSweet PotatoPotatoRoot VegetableVegetableEasySnackStarterDairy FreeGluten FreeVeganVegetarianHealthyishRoastBon Appétit
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