Purple Sweet Potato Hummus
I love to eat all foods that are purple and sweet potatoes are one of my favorites! I highly recommend trying out this fun purple sweet potato hummus recipe because it is creamy, slightly sweet, and pairs well with veggies or crackers. It’s packed with fiber, antioxidants, and healthy fats that will satisfy and nourish your body!
What you will need
Purple Sweet Potato – This is such a fun variety of sweet potato! The deep purple color contains antioxidants such as anthocyanins(Which support the immune system and to modulate inflammation.)
Chickpeas – This legume (also known as garbanzo beans), is rich in fiber which can support digestion and healthy bowel movements. This fiber from chickpeas can also help feed the good bacteria in our gut!
Raw Tahini – This makes a great base for the hummus and makes it very creamy!
Olive Oil – When shopping for olive oil, you want to look for ones that are labeled cold pressed and extra virgin. Not all olive oils on the market are 100% pure unfortunately.
Lemon Juice – This gives the hummus a fresh and zesty flavor! You could use fresh lemon juice or bottled.
Filtered Water – This will help thin out the hummer and you can add until it’s the consistency you like.
Garlic – In this recipe we will use fresh garlic cloves. Garlic is excellent for helping fight off viruses and can boost the immune system.
Cumin – This adds a subtle flavor that pairs so well in hummus.
Salt – I like to add a touch of pink Himalayan salt to the hummus.
What to serve the hummus with
I like to serve this hummus with veggies like carrots, cucumber slices, peppers, and gluten free/grain free crackers like the Pita ones by Simple Mills.
How to make the purple sweet potato hummus
First, peel and cube the purple sweet potato. Add a little water to a small pot and add a steamer basket along with the purple sweet potato cubes. Heat pot on medium heat and when it starts to steam, let it steam for 10 minutes. Once the potatoes are done steaming, let them cool down for a few minutes.
Next, add the purple sweet potato, chickpeas, olive oil, tahini, lemon juice, garlic cloves, filtered water, ground cumin, and salt to a food processor. Blend until a smooth and creamy consistency forms. Enjoy the purple sweet potato hummus with veggies, crackers, or in a wrap. Store the hummus in an air tight container in the fridge and enjoy within 2 weeks.
Other recipes you will enjoy
Roasted Beet Garlic Whipped Ricotta
Mediterranean Chicken Hummus Wraps
Purple Sweet Potato Hummus
Equipment
- Steamer or steamer basket
- Food Processor
Ingredients
- 1 cup peeled and cubed purple sweeet potato
- 1 15 oz can of chickpeas(drained)
- 1/2 cup olive oil
- 1/3 cup raw tahini
- 1/2 cup filtered water
- Juice of 1 lemon
- 3 garlic cloves
- 1 tsp ground cumin
- 1/2 tsp Himalayan salt
Instructions
- First, peel and cube the purple sweet potato. Add a little water to a small pot and add a steamer basket along with the purple sweet potato cubes. Heat pot on medium heat and when it starts to steam, let it steam for 10 minutes.
- Once the potatoes are done steaming, let them cool down for a few minutes.
- In a food processor, add the purple sweet potato, chickpeas, olive oil, tahini, lemon juice, garlic cloves, filtered water, ground cumin, and salt.
- Blend until a smooth and creamy consistency forms.
- Store the hummus in an air tight container in the fridge and enjoy within 2 weeks.
- Enjoy the purple sweet potato hummus with veggies, crackers, or in a wrap.
Notes
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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