 Sweet Potato Hummus
Time
30 Min
Serves
9
Published June 19, 2023Â by Dr. Stephanie Gray, DC
This post may contain affiliate links.
I love hummus. It’ s a wonderful dip for veggies and an excellent spread for sandwiches. You can buy hummus in pretty much every grocery store, but making it yourself is quite simple (if you have a food processor) and much cheaper than buying in store. While hummus would be considered a healthy purchase at the grocery store, factory made hummus is almost always made with pro-inflammatory and not-so-heart healthy soybean oil or canola oil. It drives me crazy when the food industry ruins a healthy option for people by making it with s**y oils. For good health, these oils should be avoided.
Today we are making the classic hummus with a twist. We’re using canned chickpeas, tahini, garlic, lemon juice which form the base of any good hummus, but adding a cooked sweet potato which will add a beautiful orange-y colour to the hummus and so much added flavour! You do need a food processor to make this recipe.
If you have an Instant Pot, this recipe is perfect to put it to use. It makes preparing the sweet potato a quick and easy task. If you don’t have an Instant Pot, consider getting one. Don’t be intimidated by pressure cooking. It’s super easy. And I love that I don’t have to heat up my house by turning on the oven (especially in the warmer months!)Â It has been a game changer for me. I absolutely love it. Cooking sweet potato in the pressure cooker takes 15 minutes vs 45-50 minutes in an oven.
In case you don’t have an Instant Pot, I have also included the oven method for preparing the sweet potato.
I hope you enjoy this beautiful hummus.
Gluten free, grain free, plant-based (vegan), healthy carbs, no sugar or bad fats.
For other great dip ideas, check out these other recipes:
Low Carb Carrot Roasted Hummus
Why you will LOVE this Sweet Potato Hummus
- A creative twist on the classic hummus- FULL of flavour!
- A tasty dip to eat with veggies or as a spread on a sandwichÂ
- This hummus is easy to make, inexpensive and healthy.
- You can use your Instant Pot/pressure cooking to simplify the prep!
- Gluten free, grain free, vegan/plant-based, sugar free, no refined carbs or oils
- Even kids will like this healthy recipe
How to Store Leftover Hummus?
Store leftovers in a tight glass container. Must be refrigerated. Should be eaten within a 5-7 days for best taste.
Sweet Potato Hummus
Equipment
-
1 pressure cooker or oven
-
1 food processor
Ingredients
- 1 medium sweet potato steamed/baked
- 1 can chickpeas (540 mL) drained and rinsed
- 1/4 cup olive oil
- 1/4 cup runny tahini
- 3 tbsp lemon juice
- 1 clove garlic
- 1/2 tsp sea salt
Instructions
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The quickest way to cook a sweet potato is to use a pressure cooker. Brush sweet potato lightly with olive oil and place in the basket of the pressure cooker. Add 1 cup of water to bottom of the pot. Secure the lid. Move the valve to the sealing position, then press Pressure Cook on High Pressure for 15 minutes. Quick or slow release when done.
If you don't have a pressure cooker, you can bake potato in the oven at 425 F on a baking sheet for 45-50 minutes.
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When the sweet potato is cool enough to touch, remove the peel.
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Using a food processor, add canned chickpeas, olive oil, tahini, lemon juice, garlic, sea salt and cooked sweet potato.
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Process until smooth about 1 minute.
Nutrition
I’m a doctor of chiropractic, with a special interest in nutrition. I am passionate about healthy eating and using food to heal thyself. Food should be made in a kitchen not a factory. I believe in eating whole foods, keeping processed foods to a minimum. It is my goal to show you that eating healthy and cooking at home can be simple and very rewarding! All of my recipes are gluten-free. Some are ketogenic or paleo friendly.