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Epicurious

Curried Sweet Potato Hummus

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Photo by Alex Lau, Styling by Sue Li

Because sweet potatoes can be a bit heavy, let the food processor run at least a full minute, better yet two, so the texture of this hummus is extra light and smooth. This is one of five ways to riff on hummus—see more recipes here!

Recipe information

  • Yield

    Makes about 2¼ cups

Ingredients

1 small sweet potato, scrubbed (about 4 ounces)
1 15½-ounce can chickpeas, rinsed, drained
⅓ cup tahini (such as Soom), well mixed
¼ cup fresh lime juice
1 garlic clove, finely grated or smashed to a paste with flat side of knife on cutting board
1 teaspoon curry powder
1 teaspoon (or more) kosher salt
10 cranks freshly ground black pepper
⅛ teaspoon cayenne pepper
2 tablespoons melted virgin coconut oil
Crushed roasted, salted cashews, crushed red pepper flakes, and olive oil (for serving)

Preparation

  1. Step 1

    Preheat oven to 425°. Prick potato all over with a fork and wrap tightly in foil. Place on a foil-lined rimmed baking sheet and roast until the tines of a fork slide easily into the center of potato, 60–70 minutes. Let sit until cool enough to handle.

    Step 2

    Meanwhile, process chickpeas, tahini, lime juice, garlic, curry powder, salt, black pepper, and cayenne in a food processor until smooth.

    Step 3

    Halve potato lengthwise and scoop out ½ cup flesh (discard skin). Add to food processor and process until mixture is smooth, about 1 minute. With the motor running, stream in coconut oil, then continue to process until hummus is very light and creamy, 1–2 minutes longer. Taste and season with salt, if needed.

    Step 4

    Transfer hummus to a shallow bowl. Top with cashews and red pepper and drizzle with olive oil.

    Step 5

    Do Ahead: Hummus can be made 4 days ahead. Transfer to an airtight container and chill.

TagsDipSpreadsHummusChickpeaBean and LegumeVegetableTahiniSweet PotatoPotatoRoot VegetableEasySideSnackStarterDairy FreeVeganVegetarianGluten FreeHealthyishRoastSuper BowlBon Appétit
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