Smoky Sweet Potato Hummus
Creamy homemade chickpea and sweet potato hummus seasoned with cumin and smoked paprika.

servings: 4
total time: 1 hour 30 minutes
recipe by: Frankie
Ingredients
- 3/4 cup dried chickpeas (garbanzo beans), rinsed
- 1/2 tsp baking soda
- 1 small sweet potato (about 5 ounces)
- 1 large garlic clove, peeled
- 1 TBSP lemon juice
- 1 TBSP tahini
- 1/2 tsp smoked paprika plus a little extra
- 1/2 tsp ground cumin
- salt & freshly ground black pepper
- 1 ice cube
- 1 TBSP olive oil
- raw vegetables, bread, or crackers for serving
Directions
- Stir together the chickpeas, baking soda, and about 6 cups of water in a large saucepan over medium-high heat and bring to a boil.
- Place a lid on the pan and reduce the heat to medium-low then simmer the chickpeas over medium-low until the chickpeas are very tender, about 1 hour and 10 minutes.
- Preheat the oven to 425°F.
- Use a fork to poke several holes in the sweet potato then wrap the sweet potato tightly in aluminum foil.
- Place the sweet potato in the preheated oven and roast until very tender, about 45 minutes.
- Unwrap the sweet potato and allow to cool.
- Peel the skin off the sweet potato then discard the skin and roughly chop the sweet potato.
- Drain the chickpeas and place into a food processor along with the sweet potato, garlic, lemon juice, tahini, smoked paprika, cumin, 1 tsp salt, 1/4 tsp black pepper, and the ice cube then blend until smooth.
- Taste hummus and season with additional salt & pepper if needed.
- Transfer the hummus to a serving bowl then drizzle on the olive oil and sprinkle a little smoked paprika on top.

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