Sweet Potato-Almond Hummus Recipe

Recipe By Slurrp

Sweet Potato-Almond Hummus is a delicious twist on traditional hummus. Made with roasted sweet potatoes and creamy almond butter, this hummus is packed with flavor and nutrients. The sweet potatoes add a natural sweetness and a vibrant orange color to the hummus, while the almond butter gives it a rich and creamy texture. Serve this hummus as a dip with pita bread or fresh vegetables, or spread it on sandwiches for a tasty and nutritious twist.

4.8
13 Rating -
Rate
Vegdiet
30minstotal
30m.total
Sweet Potato-Almond Hummus
plan
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ingredients serve

Ingredients for Sweet Potato-Almond Hummus Recipe

  • 1 Medium Sweet Potatoes
  • 1 tablespoon Olive Oil
  • 0.13 teaspoon Salt
  • 0.13 teaspoon Black Pepper
  • 1/4 cup Almond Butter
  • 1 tablespoon Lemon Juice
  • 1 cloves Cloves Garlic, Minced
  • 1/4 teaspoon Ground Cumin
  • 0.13 teaspoon Salt
  • as required Water
  • as needed Optional Garnish: Olive Oil, Paprika, Chopped Almonds

Directions: Sweet Potato-almond Hummus Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C).
  • STEP 2.Peel and chop the sweet potatoes into small cubes.
  • STEP 3.Toss the sweet potatoes with olive oil, salt, and pepper, and spread them out on a baking sheet.
  • STEP 4.Roast the sweet potatoes in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized.
  • STEP 5.Allow the roasted sweet potatoes to cool slightly.
  • STEP 6.In a food processor, combine the roasted sweet potatoes, almond butter, lemon juice, garlic, cumin, and salt.
  • STEP 7.Blend until smooth and creamy, adding water as needed to achieve the desired consistency.
  • STEP 8.Taste and adjust the seasoning if necessary.
  • STEP 9.Transfer the sweet potato-almond hummus to a serving bowl.
  • STEP 10.Garnish with a drizzle of olive oil, a sprinkle of paprika, and a handful of chopped almonds.
  • STEP 11.Serve the hummus with pita bread, fresh vegetables, or use it as a spread for sandwiches.
  • STEP 12.Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Cooking Tips

  • To save time, you can roast the sweet potatoes in advance and store them in the refrigerator until ready to use.
  • If you prefer a smoother hummus, you can peel the roasted sweet potatoes before blending.
  • Feel free to adjust the amount of garlic, lemon juice, and spices according to your taste preferences.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator for up to 5 days.
  • Serve the sweet potato-almond hummus as a dip with pita bread, fresh vegetables, or use it as a spread for sandwiches.
  • Garnish the hummus with a drizzle of olive oil, a sprinkle of paprika, and a handful of chopped almonds for added flavor and presentation.
Nutrition
value
422
calories per serving
34 g Fat8 g Protein22 g Carbs7 g FiberOther

Current Totals

  • Fat
    34g
  • Protein
    8g
  • Carbs
    22g
  • Fiber
    7g

MacroNutrients

  • Carbs
    22g
  • Protein
    8g
  • Fiber
    7g

Fats

  • Fat
    34g

Vitamins & Minerals

  • Calcium
    108mg
  • Iron
    3mg
  • Vitamin A
    4mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    35mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    46mg
  • Vitamin E
    10mg
  • Copper
    < 1mcg
  • Magnesium
    137mg
  • Manganese
    1mg
  • Phosphorus
    195mg
  • Selenium
    2mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp