Sweet Potato Hummus Recipe

Prepare sweet potato

If you don't have cooked sweet potato, roast or steam one medium sweet potato (about 8–10 oz). To roast: preheat oven to 400°F (200°C), prick potato, wrap in foil or place on a sheet, and roast 35–45 minutes until very tender. Let cool, peel, and mash until smooth. Measure 1 cup mashed.

Combine base ingredients

In a food processor, add 1 cup mashed sweet potato, 1 cup drained chickpeas, 1/4 cup tahini, 2 tablespoons lemon juice, 1 tablespoon olive oil, and 1 minced garlic clove.

Season and blend

Add 1/2 teaspoon ground cumin, 1/4 teaspoon smoked paprika, 3 tablespoons water or aquafaba, 3/4 teaspoon sea salt, and 1/4 teaspoon black pepper. Process on high until the mixture becomes very smooth, scraping down the sides with a spatula as needed (about 1–2 minutes). If mixture is too thick or grainy, add additional water or aquafaba, 1 tablespoon at a time, until desired creamy consistency is reached.

Adjust flavors

Taste and adjust: add more lemon juice for brightness, more salt for seasoning, or a pinch more cumin or smoked paprika to deepen flavor. Process again briefly to incorporate any additions.

Finish

Transfer hummus to a serving bowl and smooth the top with the back of a spoon to create a shallow well for garnishes.

Drizzle 1 tablespoon extra-virgin olive oil over the hummus. Sprinkle 1/4 teaspoon smoked paprika and scatter 2 tablespoons toasted pumpkin seeds (if using) and 1 tablespoon chopped fresh parsley over the top.

Arrange the carrot sticks, cucumber sticks, sliced red bell pepper, snap peas, and halved radishes on a platter around the bowl of hummus. If preparing ahead, keep vegetables chilled and cover hummus; garnish just before serving.