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–+ servings
A swirled, vegan dip, which is made with sweet potatoes, is in a white bowl that rests on a white surface.
3.80 from 5 votes

Creamy Vegan Sweet Potato Hummus

Author - Gena Hamshaw
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Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Yields: 2 cups

Ingredients

  • 1 medium-sized sweet potato
  • 1 1/2 cups cooked chickpeas (1  1/2 cups/240g cooked chickpeas, or one 15-ounce/425g can, drained and rinsed)
  • ¼ cup tahini (60g)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 clove garlic, roughly chopped
  • ½ teaspoon salt
  • 1/4 teaspoon Sweet or smoked ground paprika
  • 1/3 cup water (80ml)

Instructions

  • Cook the sweet potato according to post instructions. After steaming or scooping the flesh out of the skin (if roasting or microwaving), you should have about 200g cooked sweet potato.
  • Place all ingredients except for the water in a food processor fitted with the S blade. Pulse a few times to break the chickpeas down.
  • Run the motor of the food processor and drizzle the water in in a thin stream. Continue processing for 2-3 minutes, or until the hummus is very creamy. Stop once or twice to scrape down the sides of the food processor bowl. If the hummus is too thick for your liking, add a tablespoon or two of water and continue processing. Enjoy!