Healthy Recipes Healthy Ingredient Recipes Healthy Vegetable Recipes Healthy Sweet Potato Recipes Sweet Potato Hummus Be the first to rate & review! Roasted sweet potato adds earthy sweetness to hummus and gives it an even creamier, smoother texture. Use pimentón, or Spanish smoked paprika, for a hint of fire-grilled flavor, or use sweet paprika for a more subtle spice. By Casey Barber Casey Barber Instagram Website Casey Barber is a food writer, illustrator and photographer; author of the cookbooks "Pierogi Love: New Takes on an Old-World Comfort Food" and "Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats"; and editor of the website Good. Food. Stories. When she's not road-tripping across the U.S., Casey lives in New Jersey with her husband, two hungry cats, and a freezer full of sour cherries. EatingWell's Editorial Guidelines Published on April 29, 2021 Print Rate It Share Share Tweet Pin Email Photo: Casey Barber Active Time: 20 mins Total Time: 45 mins Servings: 6 Nutrition Profile: Dairy-Free Egg Free Gluten-Free Nut-Free Soy-Free Vegetarian Vegan Jump to Nutrition Facts Ingredients 1 medium sweet potato (about 12 ounces) 1 tablespoon extra-virgin olive oil, plus more for garnish ½ cup cooked or canned chickpeas 1 large garlic clove, roughly chopped 2 tablespoons tahini 2 tablespoons lemon juice ½ teaspoon kosher salt ½ teaspoon sweet or smoked paprika, plus more for garnish 2 tablespoons water Pepitas for garnish Directions Preheat oven to 400°F and line a baking sheet with parchment paper or a silicone mat. Peel sweet potato and chop into large cubes. Toss with oil in a large bowl, then spread in a single layer on the prepared baking sheet. Roast until tender and just starting to brown, 20 to 25 minutes. Let cool to room temperature. Add the sweet potatoes, chickpeas, garlic, tahini, lemon juice, salt, paprika and water to a food processor. Process until combined, scraping down the sides of the bowl as needed. Add more water, if desired, to make a looser dip. Transfer to a bowl. Drizzle with additional olive oil and sprinkle with paprika and pepitas, if desired. Equipment Parchment paper or silicone baking mat To make ahead Roast sweet potatoes (Step 1) and refrigerate in an airtight container for up to 2 days. Rate it Print Nutrition Facts (per serving) 118 Calories 5g Fat 16g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size about 1/4 cup Calories 118 % Daily Value * Total Carbohydrate 16g 6% Dietary Fiber 3g 11% Total Sugars 3g Protein 3g 6% Total Fat 5g 6% Saturated Fat 1g 5% Vitamin A 8145IU 163% Sodium 220mg 10% Potassium 240mg 5% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved