Cooking Lessons for Dad

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Sweet Potato Hummus

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Love hummus? Love sweet potatoes? Try this easy Sweet Potato Hummus recipe for a tasty change! In this cooking video Karen Breyer and her dad will show you step-by-step how to make Sweet Potato Hummus.

Sweet Potato Hummus is the perfect healthy snack for game night or anytime. It is also a yummy appetizer served with veggies or crackers. I even like this hummus as a spread on sandwiches!

If you are looking for a simple garbanzo bean or chickpea recipe you will love this yummy dip! If you would like a new recipe using leftover baked sweet potatoes this is one you will definitely want to try! So wait no longer and watch this cooking video and learn how to make this tasty Sweet Potato Hummus recipe!

Yield: 4 servings

Sweet Potato Hummus

Ingredients

  • 1 cup sweet potato, cooked and mashed (about 1 medium potato)
  • 1 15.5 ounce can garbanzo beans, rinsed and drained
  • 1-2 teaspoons garlic, minced
  • 2 tablespoons lemon juice
  • 1/2 cup (or as desired) water
  • 1 teaspoon Kosher salt
  • 1 teaspoon chili powder
  • 1/4 teaspoon black pepper, fresh ground

Instructions

  1. Preheat the oven to 425 degrees. Wash and dry your medium-sized sweet potato.
  2. With a fork, prick holes all over the sweet potato so the steam can escape when it is cooking.
  3. Place the potato on a baking sheet and cook 50 - 60 minutes or until the potato is soft all the way through. You can test it with a knife.
  4. Once cooked, let the sweet potato cool and scoop out the flesh.
  5. Add the cooked potato and the rest of the ingredients in a food processor or blender.
  6. Blend until smooth and creamy. Scrape down the sides as needed.
  7. Chill and serve. This Sweet Potato Hummus is delicious as a dip for vegetables or chips, as a spread for pita bread and in sandwiches.

Notes

You can use chickpeas in place of the garbanzo beans.

Adjust the seasonings to your taste.

You can use 1 or 2 garlic cloves in place of the minced garlic.

Add water to make the hummus thinner or thicker as you like it.

You can make this recipe ahead of time and store the leftovers in the refrigerator.

I cook several sweet potatoes at the same time, so I have extra for another meal.

If you don’t have Kosher salt use whatever salt you have.

See a cooking demonstration of this Sweet Potato Hummus recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

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