Hummus where the heart is! This Spicy Roasted Sweet Potato Hummus is a cozy spin on a classic chickpea based hummus. The sweet potato-chickpea combo offers a nutrient punch that a regular hummus does not offer on its own.
The sweet potatoes are a fabulous starchy vegetable that are jam packed with vitamin A and vitamin C to make sure you’re getting in those vital antioxidants. Sweet potatoes also contain plenty of fiber as well to keep your system running smoothly. You can find the best sweet potatoes during the fall and winter.
When combined with chickpeas, you get the extra source of protein, with 15 grams of protein in just one cup of cooked chickpeas. They are also loaded with iron, folate, and manganese, minerals that will help keep you energized and your body functioning the way that it should! Sweet potatoes have vitamin C that helps our bodies absorb the iron in the chickpeas, creating the perfect 1-2 punch.
Start this recipe by baking the cubed sweet potatoes in the oven at 375F for 45 minutes to an hour. Roast the potatoes until they are soft enough. In the meantime, you can blend the chickpeas with olive oil, tahini, garlic, lemon, cayenne, cumin, and paprika in a blender or food processor. Once the sweet potato is nice and soft, add it into the chickpea mix and continue to process or blend together until it is all one consistency.
This is a great spread to put on sandwiches with some veggies, add it to a piece of toast with an egg, or enjoy as a dip with some other veggies. Hummus is great because you can do so many different things with it and it is always delicious. Store in a container and have on hand throughout the week. Have you ever thought about tossing sweet potatoes into your hummus? Let us know what you think in the comments below!
- 1 Sweet Potato
- 3 tablespoons of tahini sauce
- 1 can low sodium (or no sodium added) chickpeas
- Juice of ½ lemon
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon cumin
- 3 tablespoons olive oil
- 2 cloves of garlic
- Salt and pepper to taste
- Peel sweet potatoes, cut in cubes and roast in oven on 375F for 45 minutes to an hour (or until soft)
- Meanwhile blend chickpeas, olive oil, tahini sauce, garlic, lemon and spices in food processor
- Once sweet potato is cooked, add it to the food processor and blend together
- Spread on your sandwiches for added protein, or eat with tortilla chips as a snack between meals.
