Sweet Potato Hummus with step-by-step pictures and a detailed recipe. This Sweet Potato Hummus is a delicious variant to the regular Hummus with a hint of sweetness from the potatoes while adding spices in this recipe makes it more flavorful. Garlic used in this recipe balances the sweetness and also gives a nice taste to this hummus.
Hummus is a great option for snacking, especially for vegetarians as it has a good amount of proteins. It is also a versatile dip that goes perfect as an appetizer for a party when served with lavash crackers or vegetable crudites.
My family loves to snack on Hummus and as a result, I try new variants to the original recipe. You guys would love to check out these recipes for more variants of Hummus:
Vegan Roasted Beetroot Hummus
Roasted Pumpkin Hummus
Brown Chickpea Hummus
White Chickpea Hummus
Hummus Bowl
Sweet Potato Hummus
Ingredients
- 1 cup White Chickpeas / White Chana
- 2 Sweet Potatoes
- 8-10 Garlic
- 1 tsp Coriander powder / Dhania powder
- 1 tsp Cumin powder / Jeera powder
- ½ tsp Red Chili powder
- ½ tsp Black pepper powder
- 2 tbsp Extra Virgin Olive Oil
- Salt as per taste
- 1 lemon juice
- Pomegranates for garnish
Instructions
- Firstly, soak white chickpeas in hot water overnight for 6-7 hours.
- Now boil the soaked chickpeas in a pressure pan for 6-7 whistles and once the pressure releases open the pan and pass it through a sieve and remove the excess water and keep it aside.
- Now peel the sweet potatoes and chop them into small chunks and peel the garlic pods.
- Heat oil in a pressure pan or Kadai, add garlic pods, and let it cook till they turn slightly brown and leave the aroma.
- Now add chunks of sweet potatoes to it and cook for 5-7 minutes on a medium flame till they are tender and cooked properly.
- Add all the spices mentioned in the ingredients list, salt, lemon juice and toss it well till all the spices are blended well in the sweet potatoes.
- Finally, blend all the ingredients in a mixer or a food processor till it is smooth and there are no lumps.
- Transfer the Sweet Potato Hummus to a bowl, drizzle a little olive oil and garnish with pomegranates and mint leaves.
Nutrition
Step-By-Step Recipe of Sweet Potato Hummus
1. Firstly, soak white chickpeas in hot water overnight for 6-7 hours.
2. Now boil the soaked chickpeas in a pressure pan for 6-7 whistles and once the pressure releases open the pan and pass it through a sieve and remove the excess water and keep it aside.
3. Now peel the sweet potatoes and chop them into small chunks and peel the garlic pods.
4. Heat oil in a pressure pan or Kadai, add garlic pods, and let it cook till they turn slightly brown and leave the aroma.
5. Now add chunks of sweet potatoes to it and cook for 5-7 minutes on a medium flame till they are tender and cooked properly.
6. Add all the spices mentioned in the ingredients list, salt, lemon juice and toss it well till all the spices are blended well in the sweet potatoes.
7. Finally, blend all the ingredients in a mixer or a food processor till it is smooth and there are no lumps.
8. Transfer the Sweet Potato Hummus to a bowl, drizzle a little olive oil and garnish with pomegranates and mint leaves.
Recipe Notes:
- You can use canned white chickpeas in this recipe instead of the grains for quick and instant hummus.
- Roasting sweet potatoes will give a nice flavor to this hummus, however, you may boil it together with chickpeas if you are running out of time.
- While blending all the ingredients together, you can add little water and olive oil for smooth and creamy hummus.
Serving suggestions:
Sweet Potato Hummus tastes best with Multigrain Crackers, Lavasg Crackers and also pairs well with vegetable Crudites. Serve this as a party appetizer for your upcoming Christmas Party.
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