Sweet Potato Hummus with Roasted Garlic

This delicious sweet potato hummus with roasted garlic is perfect for the fall and winter holidays but luckily, sweet potato is available all year round, almost everywhere.

It can make a nutritious and satisfying side dish to any meal and the perfect dip with your favorite crudités and crackers. Use it as a creamy base topped with your choice of protein and greens.

Is hummus lectin-free?

Chickpea hummus is not lectin-free. Classic hummus is made with chickpeas and tahini (sesame seeds paste). Unfortunately, chickpeas have a high lectin content, and some people have to avoid them. That’s where the idea of making hummus using other vegetables, low in lectins, came from.

But don’t worry, if you heal your gut with a lectin-free diet, you will be able to reintroduce chickpeas if you are soaking and pressure-cooking them. Check this article for details on how to remove lectins from your favorite high-lectin foods.

Is sweet potato healthy?

Sweet potatoes are starchy root vegetables that are rich in fiber and highly nutritious. They promote gut health and provide essential vitamins and minerals, such as vitamin A, vitamin C, vitamin B6, manganese, copper, and potassium.

This hummus made with roasted sweet potato and tahini sauce is nutritious and a versatile meal prep item. Make a bigger portion on the weekend and have it in the fridge for a few days to add to your daily menus.

The glycemic impact of a sweet potato lowers considerably if it is eaten after it has been cooled, so this is an extra reason to make some hummus and store it in the refrigerator.

Serving ideas for sweet potato hummus

This smooth and creamy sweet potato hummus will be perfectly served with raw veggie sticks such as radishes, celery, carrots, kohlrabi, etc, or compliant crackers such as these ALMOND FLAX VEGAN CRACKERS WITH ZAATAR SPICES. (Zaatar and tahini is a match made in heaven).

Another way we serve this is as a creamy base for protein and greens (in the below picture with salmon and sauteed Swiss chard).

The extra layer added by the hummus, even though a small quantity, was just perfect. In case you are interested to replicate this dish, the salmon (wild, sustainably caught) can be cooked any way you prefer, and this is the link for my favorite way to prepare SWISS CHARD.

Roasted garlic is a key ingredient

Don’t skip roasting the garlic. It adds a fantastic flavor when just raw garlic would be too overpowering. This is, in fact, a trick I use with many dishes, adding roasted garlic instead of raw for a softer garlic flavor.

Use whole garlic cloves, unpeeled, and bake them for about 25 minutes in the oven, at 375F. For this dish, the garlic goes in the same pan as the whole potato, but I take them out a little earlier.

Ingredients needed

• 1 big sweet potato, whole, washed and dried (or more if they are smaller)
• 1 teaspoon ghee/avocado oil
• 4-6 whole garlic cloves, unpeeled
• 1 heaping tablespoon tahini paste (raw or roasted)
• juice of 1/2 lime (or more to taste)
• 1 or 2 tablespoons extra virgin olive oil extra virgin olive oil
• sea salt, to taste
• raw vegetable sticks (for serving)

How to make this sweet potato hummus recipe

• Preheat the oven to 375F.
• Poke some holes with a fork in the sweet potato. Grease the potato and garlic cloves with ghee/avocado oil and add them to a baking sheet (you can use parchment paper).
• Bake the garlic for about 25 minutes and the potato for 35-40 minutes, depending on how fat and big your potato is.
• Allow the potato to cool down, and peel the garlic. When the potato has cooled, peel it and add it to a food processor with 3 or 4 of the garlic cloves, tahini, lime juice, cumin, salt, and process until smooth.
• You can add the olive oil to the food processor or use it to drizzle on top of the hummus, in the serving bowl.
• Serve with raw vegetable sticks or compliant crackers, or use the serving suggestions in the post above.

More lectin-light hummus recipes:

• Roasted Vegetable Hummus
• Cauliflower and Artichoke Hummus with Roasted Garlic
• Roasted Beet and Cauliflower Hummus

Print Recipe

Sweet Potato Hummus with Roasted Garlic

(10 votes, average: 4.30 out of 5)

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By Claudia Curici, Health Coach – Serves: 4

Prep Time: 10 minutes – Cooking Time: 35-40 minutes

The perfect lectin-free side dish addition to your menu.

Ingredients

• 1 big sweet potato, whole, washed and dried (or more if they are smaller)
• 1 teaspoon ghee/avocado oil
• 4-6 whole garlic cloves, unpeeled
• 1 heaping tablespoon tahini paste (raw or roasted)
• juice of 1/2 lime (or more to taste)
• 1 or 2 tablespoons extra virgin olive oil extra virgin olive oil
• 1/4 teaspoon cumin
• sea salt, to taste
• raw vegetable sticks (for serving)

Instructions

1

Preheat the oven to 375F.

2

Poke some holes with a fork in the sweet potato. Grease the potato and garlic cloves with ghee/avocado oil and add them to a baking sheet (you can use parchment paper).

3

Bake the garlic for about 25 minutes and the potato for 35-40 minutes, depending on how fat and big your potato is.

4

Allow the potato to cool down, and peel the garlic. When the potato has cooled, peel it and add it to a food processor with 3 or 4 of the garlic cloves, tahini, lime juice, cumin, salt, and process until smooth.

5

You can add the olive oil to the food processor or use it to drizzle on top of the hummus, in the serving bowl.

6

Serve with raw vegetable sticks or compliant crackers, or use the serving suggestions in the post above.

Notes

Can be stored in the fridge in an air-tight container for up to 3 days.