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!
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
You can store this hummus in the fridge for up to 2 weeks.