Purple Sweet Potato Hummus
This vibrant Purple Sweet Potato Hummus transforms the classic Mediterranean dip with roasted purple sweet potatoes, creating a show-stopping appetizer that’s both visually stunning and nutritionally enhanced while maintaining the creamy, garlic-tahini flavor profile everyone loves.
Ingredients
- 1 medium purple sweet potato about 8-10 ounces – must be purple variety for color
- 1 can 15 oz chickpeas, drained and rinsed
- 3 tablespoons tahini
- 2 cloves garlic roughly chopped
- 3 tablespoons fresh lemon juice about 1 large lemon
- 2 tablespoons extra virgin olive oil plus more for drizzling
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt or to taste
- 2-4 tablespoons cold water as needed for consistency
- Optional garnishes: sesame seeds chopped parsley, pine nuts, paprika, or za’atar
Instructions
- Prepare and roast the sweet potato by preheating your oven to 400°F (200°C). Wash and dry the purple sweet potato, prick it all over with a fork, then wrap it in aluminum foil. Place it on a baking sheet and roast for 25-30 minutes until completely tender when pierced with a knife.
- Let the sweet potato cool until comfortable to handle, about 10 minutes. Peel away the skin and roughly chop the flesh.
- Add the chickpeas, tahini, and garlic to your food processor and pulse several times to begin breaking down the chickpeas.
- Add the roasted purple sweet potato, lemon juice, olive oil, cumin, and salt to the food processor. Process for about 1-2 minutes until the mixture is relatively smooth.
- Check the consistency and with the processor running, gradually add cold water through the feed tube one tablespoon at a time until you reach your desired creaminess. Process for another 1-2 minutes until completely smooth.
- Taste and adjust seasoning as needed, adding more salt or lemon juice to balance the sweetness of the potato.
- Transfer to a serving bowl and create a shallow well in the center with the back of a spoon. Drizzle with additional olive oil and add your chosen garnishes.
- Allow the hummus to rest for at least 30 minutes before serving to let the flavors meld together.
Notes
- For the deepest purple color, look specifically for Okinawan or Stokes Purple sweet potatoes rather than regular purple yams.
- The hummus will thicken slightly when refrigerated, so make it just a touch thinner than your desired final consistency.
- This can be made up to 3 days ahead and stored in an airtight container in the refrigerator.
- For the smoothest texture, remove the chickpea skins before processing. It’s time-consuming but makes a noticeable difference.
- If you can’t find tahini, unsweetened sunflower seed butter can work as a substitute in a pinch.