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  1
  sweet potatoes, washed

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  2
  tablespoons
  olive oil

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  2¼
  cup
  chickpeas

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  2
  tablespoons
  tahini

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  1
  lemon juice

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  1
  clove
  garlic, squeezed

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  2
  teaspoon
  ground cumin

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  sea salt

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  Preheat the oven to
  
  390
  °F
  or
  
  350
  °F
  (adjust based on your oven and desired cooking speed, a lower temperature for a longer, softer roast).

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  Cover a baking sheet with aluminum foil to make cleanup easier and place the sweet potato on top. Prick the sweet potato a few times with a fork to allow steam to escape during baking.
  1 sweet potatoes

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  Place the baking sheet in the middle of the preheated oven and bake the sweet potato for 45 to 60 minutes, or until it is completely soft and cooked through. To check for doneness, carefully prick the potato with a fork. If you feel no resistance, the sweet potato is perfectly baked. The longer cooking time helps develop its natural sweetness.

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  Once baked, remove the sweet potato from the oven and allow it to cool completely to room temperature. This step is important for achieving the best hummus texture and flavor.

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  Once cooled, carefully peel the skin from the sweet potato. It should come off easily. Then, cut the soft sweet potato flesh into manageable cubes for blending.

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  Transfer the sweet potato cubes into a food processor. Add the olive oil, drained chickpeas, tahini, fresh lemon juice, squeezed garlic, and ground cumin. Process all ingredients, scraping down the sides as needed, until you achieve a wonderfully smooth and creamy consistency. If the mixture is too thick, add a tablespoon of cold water or a splash of aquafaba (the liquid from the chickpea can) until it reaches your desired creaminess.
  2 tablespoons olive oil,
  2¼ cup chickpeas,
  2 tablespoons tahini,
  1 lemon juice,
  1 clove garlic,
  2 teaspoon ground cumin

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  Taste the hummus and adjust seasoning as needed. Add sea salt to taste, and if you prefer, a little more lemon juice or cumin to perfectly balance the flavors.
  sea salt

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  For best flavor and consistency, store the sweet potato hummus in an airtight container in the refrigerator until ready to serve. This allows the flavors to meld beautifully.

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  Serve this delicious sweet potato hummus with a drizzle of olive oil, a sprinkle of paprika, and fresh parsley if desired. It’s incredibly tasty as a spread on toast, pita bread, or wraps, and perfect for dipping with an array of fresh vegetables like carrots, cucumbers, bell peppers, or celery sticks. It also makes a fantastic side dish for grilled chicken or falafel.

Tips for Perfect Sweet Potato Hummus

Creating the perfect sweet potato hummus is straightforward, but a few tips can elevate your homemade dip to a professional level:

• Roast, Don’t Boil: While you could boil the sweet potato, roasting it is highly recommended. Roasting caramelizes the natural sugars, intensifying the sweet potato’s flavor and making it incredibly soft, which contributes to a smoother, richer hummus.
• Cool Completely: Ensure your roasted sweet potato is fully cooled before blending. Warm ingredients can make hummus thinner and less stable in texture.
• The Right Chickpeas: For the smoothest hummus, some chefs recommend peeling the outer skins from the chickpeas. While this is an optional step that takes extra time, it truly results in a silkier consistency. If you’re short on time, simply draining and rinsing canned chickpeas thoroughly is sufficient.
• Adjust Consistency: Hummus consistency is a personal preference. If your hummus is too thick, add cold water or aquafaba (the liquid from a can of chickpeas) a tablespoon at a time while the food processor is running until it reaches your desired creaminess.
• Balance Flavors: Don’t be shy about tasting and adjusting. The amount of lemon juice, garlic, and salt can be tweaked to your preference. A little extra lemon can brighten the flavor, while more cumin can add an earthy depth.
• Garnish for Impact: A simple drizzle of good quality olive oil, a sprinkle of paprika or sumac, and fresh herbs like parsley or cilantro can significantly enhance the presentation and add extra layers of flavor.

Creative Serving Suggestions

While sweet potato hummus is fantastic with classic dippers, its unique flavor profile makes it incredibly versatile. Here are some ideas to inspire your culinary creations:

• Classic Dipping: Serve with a colorful array of fresh vegetables like cucumber slices, carrot sticks, bell pepper strips, cherry tomatoes, and radishes. Warm pita bread, crunchy crackers, or artisanal bread are also perfect for scooping.
• Elevated Spreads: Use it as a vibrant spread for sandwiches, wraps, or bagels instead of mayonnaise or cream cheese. It pairs wonderfully with avocado, spinach, and grilled vegetables.
• Grain Bowls & Salads: Dollop a generous spoonful onto your favorite grain bowls (quinoa, farro, brown rice) or mix it into a fresh salad for an added boost of flavor and creaminess.
• Savory Toasts: Spread it on toasted sourdough or multigrain bread, then top with roasted chickpeas, chopped herbs, chili flakes, or crumbled feta for an impressive snack or light meal.
• Protein Pairings: Serve alongside grilled chicken, roasted fish, or falafel for a complete and balanced meal. Its creamy texture provides a lovely contrast to leaner proteins.
• Burger & Fry Dipper: Offer it as a healthier alternative to ketchup or mayo with sweet potato fries or a veggie burger.
• Stuffed Vegetables: Use it as a filling for bell peppers, mushrooms, or even hollowed-out cucumbers for a beautiful and refreshing appetizer.

The possibilities are truly endless with this delightful sweet potato hummus!

2. Storage: Proper storage is key to enjoying your homemade sweet potato hummus for as long as possible.

• Refrigerator: The sweet potato hummus can be stored in an airtight container in the refrigerator for up to 3-4 days. For optimal freshness and to prevent the surface from drying out, you can drizzle a thin layer of olive oil over the top before sealing the container.
• Freezer: Yes, you can freeze hummus! To freeze, scoop the hummus into a freezer-safe container, leaving about ¾ inch of headspace (as hummus can expand slightly when frozen). Pour a thin layer of olive oil over the top before sealing to help prevent freezer burn and maintain moisture. This keeps it good for up to 1 month. When you’re ready to enjoy it, simply let it thaw in the refrigerator overnight. Stir well before serving, and add a splash of lemon juice or water if needed to restore its creamy texture.