Sweet Potato Hummus Recipe

Prepare sweet potato

If you don't have cooked sweet potato ready, roast one large sweet potato: preheat oven to 425°F (220°C), pierce skin several times, bake 45–60 minutes until very soft. Let cool, peel, and measure 2 cups mashed. Alternatively use leftover roasted sweet potato.

Blend hummus

In a food processor add the mashed sweet potato, drained chickpeas, tahini, lemon juice, olive oil, garlic clove, cumin, smoked paprika, salt, and pepper. Process until smooth, scraping down the bowl as needed (about 1–2 minutes).

Adjust consistency and season

With the processor running, add warm water 1–2 tablespoons at a time (total up to 1/4 cup) until the hummus reaches a creamy, spreadable texture. Taste and adjust salt, lemon, or spices as desired.

Finish hummus

Transfer hummus to a shallow serving bowl and smooth the top with the back of a spoon, creating a slight well in the center for garnish.

While the hummus is blending or resting, combine sour cream, sliced green onions, lemon juice, salt, and pepper in a small bowl. Stir to combine and taste; adjust seasoning. Refrigerate until ready to serve so flavors meld.

Griddle flatbread

Heat a heavy skillet or griddle over medium-high heat. Brush both sides of the flatbread lightly with olive oil. When skillet is hot, cook the flatbread 1–2 minutes per side until warm and charred spots appear. Remove and keep warm; cut into wedges for serving.

Assemble and garnish

Spoon or pipe the green onion sour cream over the center of the hummus or dollop in small spoonfuls across the surface. Drizzle extra olive oil over the hummus, sprinkle smoked paprika and chopped parsley/cilantro. Serve immediately with griddled flatbread for dipping.