Purple Sweet Potato Hummus

Purple Sweet Potato Hummus

Shivangi Rao
By Shivangi Rao
Course Condiments, Side Dish, Vegetarian Dishes


  • 2 large purple sweet potatoes
  • 1/4 cup tahini
  • 3-4 cloves garlic peel on
  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp cumin powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/8 tsp freshly ground black pepper


  • Wash and dry sweet potatoes leaving the skin on.
  • Lay on a lined baking sheet and drizzle olive oil on it.
  • Add 3-4 cloves garlic on the baking sheet as well peel on.
  • Roast in the oven at 400 degrees F for about 35-40 minutes or until fully cooked and skin is crinkled.
  • Remove from the oven and let cool. Once cooled, peel skin off of sweet potatoes.
  • Chop into bigger pieces and place in blender or food processor.
  • Cut the ends of the garlic cloves and remove the garlic from the peel. Add garlic to the blender.
  • Add the rest of the ingredients listed (oil, Tahini, spices, salt, pepper, lemon juice) to the blender.
  • Blend until smooth. May need to add water to get a slightly thinner consistency based on your preference. Taste and adjust seasonings to your preference as well, especially salt and spices.
  • Garnish with parsley, a drizzle of olive oil, and/or a light dusting of paprika if you wish.
  • Enjoy with fresh slices or veggies or gluten-free crackers (I prefer simple mills almond flour crackers).
Tried this recipe?Mention @raodyrecipes if you like it!

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