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A close-up shot of sweet potato hummus in a bowl. It's topped with chopped cilantro, olive oil, and paprika. There's another bowl and tortilla chips in the background.
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Sweet Potato Hummus

Prepare this sweet potato dip for your next party and enjoy the oohs and ahhs of guests as they dip into this smoky vegan, gluten-free snack!
Course Appetizer
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword Sweet Potato Dip
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 118kcal
Author Namely Marly

Equipment

Ingredients

  • 1 tablespoon olive oil, divided
  • 1 large sweet potato
  • 3 cloves garlic, peeled and chopped
  • 3 tablespoons tahini
  • ½ teaspoon chili powder
  • 1 teaspoon smoked paprika shredded
  • 1 tablespoon lime juice
  • 3 to 4 tablespoons water
Cups - Metric

Instructions

  • Heat 2 teaspoons olive in a skillet over medium heat.
  • Peel the sweet potato and cut it into cubes. Add the cubes to the skillet and cook for 5 minutes, until tender. Remove from heat and stir in the garlic. Let this sit for several minutes until the garlic is tender.
  • Add the remaining ingredients and the reserved olive oil to a food processor. Pulse until smooth. Add the sweet potato and garlic mixture and pulse until smooth. Add water, one tablespoon at a time until you achieve a nice consistency.
  • Garnish with drizzles of olive oil and smoked paprika. Serve with toptortilla chips, corn chips, or chopped veggies.

Nutrition

Calories: 118kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 37mg | Potassium: 245mg | Fiber: 2g | Sugar: 2g | Vitamin A: 8259IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 1mg