Description
This sweet potato hummus with roasted garlic is creamy, flavorful, and nourishing. While it feels especially fitting for fall and winter gatherings, sweet potatoes are available year-round, making this an easy recipe to enjoy in any season. Serve it as a satisfying side dish, a dip for crudités and crackers, or as a creamy base for bowls topped with your favorite protein and greens.
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
- 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.
Notes
Can be stored in the fridge in an air-tight container for up to 3 days.