After several rounds of Whole30, it became clear to me that beans are NOT my friend. I’m sure you can guess why! So, that meant that I also had to give up hummus (which I LOVE!!). You can only imagine how excited I got when I saw ‘sweet potato hummus’ on the menu at a local restaurant! I tried it and really fell in love with the creamy texture and slightly sweet taste.
I literally ran home and started playing with ingredients…and am really pleased with what I created! My Sweet Potato Hummus is rich and creamy, slightly tangy and a bit sweet! The best part is that it’s simple to make and comes together in just a few minutes. This is how I did it…
I took 2 large sweet potatoes, poked them with a fork and steamed them in the microwave until they were fully cooked (about 5 mins). If you have issues with microwaving veggies, you could also bake them or cook them in your Instant Pot. It’s up to you!
I let the potatoes cool, and then scooped the flesh (not the skins) into my food processor. I added a ¼ cup of tahini paste, juice from ½ a large lemon, ½ cup cold water, 1 tsp garlic powder, salt/pepper to taste and pulsed till blended. That’s it! In easy Paleo, Whole30 and vegan app that’s a great addition to any party platter!
But if you don’t like sweet potatoes (Hubby HATES them), be sure to try my Baba Ghanoush (A Whole30 Hummus) recipe. It’s delish too…but it does take a bit longer to make (but it’s worth the effort for sure).
- 2 large sweet potatoes
- ¼ cup tahini paste
- juice of ½ a large lemon
- ½ cup cold water
- 1 tsp garlic powder
- salt and pepper
- Poke holes in the sweet potatoes and cook them in the microwave until they are fully cooked (about 5 mins). If you have issues with microwaving veggies, you could also bake them or cook them in your Instant Pot.
- Let the potatoes cool, and then scoop the flesh (not the skins) into a food processor.
- Add the tahini paste, lemon juice, cold water, garlic powder, salt/pepper and pulse till blended. platter!