Description

This super creamy, healthy sweet potato hummus is the perfect snack dip. So addictive. And it’s paleo (no beans), Whole30 compliant, and vegan.

Ingredients

Scale

2 medium sweet potatoes, cooked and peeled (about 1 and 1/2 pounds)
1/4 cup tahini (like this)
2 tbsp olive oil (I use THIS organic brand)
1 clove garlic or 1/8 tsp garlic powder (* see note)
2 tbsp lemon juice
1/2 tsp salt
olive oil for drizzling

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Instructions

Add all ingredients to food processor. Puree until creamy smooth. Adjust for salt and lemon.
Drizzle with olive oil before serving.
Store in air tight glass container in fridge for 3-4 days.

Notes

Raw garlic can have a bit of a bite. For a more mellow flavor, use roasted garlic. You can roast a head of garlic at the same time you are roasting the sweet potatoes. Simply slice off top quarter of garlic head, exposing as many cloves as possible. Place into small baking dish, drizzle with olive oil, cover, and roast until cloves are are golden, completely soft, and begin to protrude slightly from skins, about 1 hour.

This is my basic sweet potato hummus recipe. Feel free to customize as you like. Some suggestions are: fresh parsley, 1/2 tsp cumin, 1/2 tsp smoked paprika, lime juice instead of lemon juice, roasted garlic instead of fresh, black pepper, or cayenne.