Spicy Sweet Potato Hummus Recipes

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SPICY SWEET POTATO HUMMUS RECIPE BY TASTY



Spicy Sweet Potato Hummus Recipe by Tasty image

Here's what you need: sweet potato, garbanzo beans, tahini, lemon, garlic, salt, black pepper, cayenne pepper, cumin, paprika, olive oil, pine nut, water

Provided by Tasty

Categories     Appetizers

Time 30m

Yield 6 servings

Number Of Ingredients 13

1 sweet potato, peeled and cooked
15 oz garbanzo beans, 1 can
3 tablespoons tahini
1 lemon, juiced
2 cloves garlic
salt, to taste
¼ teaspoon black pepper
1 ½ teaspoons cayenne pepper
¼ teaspoon cumin
½ teaspoon paprika
3 tablespoons olive oil
pine nut, to garnish
3 tablespoons water

Steps:

  • Boil the garbanzo beans until the skins come off.
  • Remove the skins, drain, and combine all ingredients in a food processor.
  • Blend until smooth adding small amounts of oil and water until desired consistency is achieved. This recipe usually requires more liquid, at the potato will absorb a lot! Add more lemon or tahini if needed.
  • Add fresh veggies or pita chips sprinkled with cinnamon!
  • Enjoy!

Nutrition Facts : Calories 247 calories, Carbohydrate 31 grams, Fat 11 grams, Fiber 7 grams, Protein 8 grams, Sugar 6 grams

SPICY SWEET POTATO HUMMUS



Spicy Sweet Potato Hummus image

Spicy Sweet Potato Hummus is a delicious snack dip that is so simple to throw together. Get out your crackers, pita chips, pretzels, and whatever else you like to dip, and dig into this homemade hummus recipe!

Provided by Jessica - The Novice Chef

Categories     Dips

Time 50m

Number Of Ingredients 11

2 large sweet potatoes (or 2 cups mashed sweet potato)
3 garlic cloves
1 15 oz can chickpeas, rinsed and drained
1/4 cup tahini
1 lemon, juiced
2 tablespoons olive oil
2 tablespoons brown sugar
1 tablespoon cumin
1 teaspoon cinnamon
1/4 to 1/2 teaspoon cayenne pepper, to taste
1/2 teaspoon salt

Steps:

  • Preheat oven to 400 degrees. Wrap each sweet potato with foil. Bake for 45 minutes to an hour, or until tender. Peel sweet potatoes, set aside.
  • In a large food processor (or blender), puree garlic cloves and chickpeas. Add tahini, lemon juice, olive oil, brown sugar, and spices. Puree until smooth. Then add sweet potatoes and puree until completely combined.
  • Serve immediately with pita chips or store in an airtight container in the fridge until ready to serve. This makes a LARGE amount of hummus and is perfect to freeze! To freeze, place in a freezer safe ziplock bag and ensure there is no air in the baggie and freeze for up to 3 months.

Nutrition Facts : Calories 137 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 6 grams fat, Fiber 4 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 189 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

SWEET POTATO HUMMUS



Sweet Potato Hummus image

I wanted something easy and fitting for an autumn gathering. I found this recipe and altered it to make it even easier to make. It is a nice combination of naturally sweet and typically savory. Serve with pita wedges, crackers, or cut veggies.

Provided by mickdee

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 1h20m

Yield 20

Number Of Ingredients 10

3 sweet potatoes
1 (15 ounce) can garbanzo beans, drained (reserve liquid) and rinsed
2 tablespoons extra-virgin olive oil
2 tablespoons tahini
2 tablespoons lemon juice
½ teaspoon lemon zest
¼ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon ground white pepper
sea salt to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Poke holes all over sweet potatoes with a fork.
  • Roast sweet potatoes in the preheated oven until soft, about 45 minutes; let cool. Cut sweet potatoes in half lengthwise.
  • Combine garbanzo beans and olive oil in a blender and pulse several times to mash. Scoop flesh out of sweet potato peels and add to the blender; pulse to combine. Add tahini, lemon juice, lemon zest, cumin, coriander, white pepper, and sea salt to mixture; blend until smooth, adding reserved garbanzo bean liquid as needed to make a smooth, creamy hummus.

Nutrition Facts : Calories 75.1 calories, Carbohydrate 12.2 g, Fat 2.3 g, Fiber 2.1 g, Protein 1.6 g, SaturatedFat 0.3 g, Sodium 83.1 mg, Sugar 1.8 g

SPICED SWEET ROASTED RED PEPPER HUMMUS



Spiced Sweet Roasted Red Pepper Hummus image

Serve with pita bread-you can cut pita bread into wedges and toast it for a different taste sensation. Tahini is a sesame paste, you can usually find it in the Mediterranean section of your grocery store.

Provided by MARBALET

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 1h15m

Yield 8

Number Of Ingredients 9

1 (15 ounce) can garbanzo beans, drained
1 (4 ounce) jar roasted red peppers
3 tablespoons lemon juice
1 ½ tablespoons tahini
1 clove garlic, minced
½ teaspoon ground cumin
½ teaspoon cayenne pepper
¼ teaspoon salt
1 tablespoon chopped fresh parsley

Steps:

  • In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
  • Sprinkle the hummus with the chopped parsley before serving.

Nutrition Facts : Calories 64.2 calories, Carbohydrate 9.6 g, Fat 2.2 g, Fiber 2.1 g, Protein 2.5 g, SaturatedFat 0.3 g, Sodium 370.3 mg, Sugar 0.2 g

SPICY SWEET POTATO HUMMUS



Spicy Sweet Potato Hummus image

Vegan hummus that's bursting with flavor, both sweet and spicy. Enjoy it as a snack with pita wedges and veggies or as a spread!

Provided by Cookie and Kate

Categories     Dip

Time 1h10m

Number Of Ingredients 11

2 medium sweet potatoes
3 tablespoons olive oil
2 cups cooked chickpeas (or one can of chickpeas, rinsed and drained)
3 tablespoons tahini
3 cloves garlic, peeled
juice of 1 lemon
zest of 1/2 lemon
ground sea salt, to taste
1 1/2 teaspoon cayenne pepper (start with less, season to taste)
1/2 teaspoon smoked paprika
1/4 teaspoon cumin

Steps:

  • Preheat oven to 400 degrees Fahrenheit. Bake the sweet potatoes on the middle oven rack or in a baking dish for 45 minutes to an hour. They should yield to a gentle squeeze when they're done baking.
  • While the sweet potatoes are cooling, toss all of the other ingredients into a food processor (if you're sensitive to spice, you may want to save the spices for last and add them to taste). Once the sweet potatoes have cooled enough to handle, use a knife or your fingers to peel the skin off of them. Add the sweet potatoes to the food processor.
  • Blend well, and serve! I garnished mine with a light sprinkle of cayenne pepper and sesame seeds.

Nutrition Facts : ServingSize 1/4 cup, Calories 89 calories, Sugar 1.7 g, Sodium 11.6 mg, Fat 4.7 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 9.9 g, Fiber 2.3 g, Protein 2.6 g, Cholesterol 0 mg

SPICY SWEET POTATO HUMMUS



Spicy sweet potato hummus image

Avoid waste and enjoy a filling snack by using leftover sweet potatoes in this hummus recipe - it has a spicy kick thanks to smoked paprika and chilli flakes

Provided by Liberty Mendez

Categories     Snack, Starter

Time 40m

Yield Serves 4-6 as a snack

Number Of Ingredients 8

2 medium sweet potatoes (about 400g), peeled and cut into 2cm cubes
3 tbsp olive oil, plus extra for drizzling
1⁄2 tsp chilli flakes, plus extra to serve (optional)
1 tsp smoked paprika
3 garlic cloves, unpeeled
2 tbsp tahini
1 lemon, juiced
vegetable crudités, breadsticks or crackers and pitted olives, to serve

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Tip the sweet potatoes onto a baking tray and drizzle over 1 tbsp olive oil. Sprinkle over the chilli flakes, if using, and the paprika, then toss to coat in the spiced oil. Spread out to a single layer. Trim away the root of the garlic cloves, then nestle these among the sweet potatoes. Roast for 30-35 mins until the potatoes have softened, tossing halfway through.
  • Remove the tray from the oven and leave to cool completely. Tip the sweet potatoes into a food processor and squeeze in the garlic from its skin. Add the tahini and lemon juice, then blitz for 1 min until the potatoes have broken down.
  • With the motor running, gradually pour in the remaining olive oil. Continue to blitz for up to 4 mins, or until you have a smooth paste. Pour in 50-60ml cold water to loosen, blitz again to combine, then season to taste. Spoon the hummus into a bowl and swirl with the back of a teaspoon, then drizzle over a little more olive oil and scatter with extra chili flakes, if you like. Serve with your choice of veg crudités, breadsticks or crackers and olives for dunking.

Nutrition Facts : Calories 149 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

SPICY SWEET POTATO HUMMUS



Spicy Sweet Potato Hummus image

Make and share this Spicy Sweet Potato Hummus recipe from Food.com.

Provided by rpgaymer

Categories     Beans

Time 15m

Yield 4-8 serving(s)

Number Of Ingredients 15

1 large sweet potato, peeled & cubed & cooked (just boiled and drained is fine)
1 (15 ounce) can chickpeas, rinsed and drained
4 tablespoons tahini
2 tablespoons olive oil
2 garlic cloves, peeled
1 lime, juice of
1 tablespoon cumin
2 teaspoons sriracha sauce (or your favorite hot sauce, to taste)
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1/8 teaspoon ground cloves
1 teaspoon sea salt
1/4 teaspoon black pepper
1 serrano pepper, minced (optional)
1/4 cup parsley, finely chopped (optional)

Steps:

  • Blend all the ingredients besides serrano pepper & parsley in a food processor.
  • Taste and adjust seasoning to your liking.
  • Scoop hummus into serving bowl. At this point it's good to serve, or you can sprinkle with serrano peppers and parsley.

Nutrition Facts : Calories 313.7, Fat 15.6, SaturatedFat 2.1, Sodium 931.7, Carbohydrate 37.7, Fiber 7.8, Sugar 1.7, Protein 8.9

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