Bowl of purple sweet potato hummus topped with olive oil and herbs

Purple Sweet Potato Hummus

ByOlivia Carter
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Why Make This Recipe

Purple Sweet Potato Hummus is not just a colorful twist on the classic dip; it’s also packed with nutrients and flavor. Using purple sweet potatoes adds a beautiful hue and a slightly sweet taste that is delightful. This recipe is perfect for health-conscious eaters and those looking to impress guests with a vibrant and tasty appetizer.

How to Make Purple Sweet Potato Hummus

Ingredients:

  • 1 cup cooked purple sweet potato, mashed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tablespoons tahini
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • Salt and pepper to taste
  • Water as needed for consistency

Directions:

  1. In a food processor, combine the mashed purple sweet potato, chickpeas, tahini, olive oil, lemon juice, and minced garlic.
  2. Blend until smooth, adding water as needed to achieve your desired consistency.
  3. Season with salt and pepper to taste.
  4. Serve with pita chips or fresh vegetables.

How to Serve Purple Sweet Potato Hummus

Purple Sweet Potato Hummus is great as a dip for pita chips, fresh veggies, or even spread on sandwiches. You can serve it at parties, gatherings, or as a healthy snack at home. Garnish with a drizzle of olive oil or some chopped herbs for an extra touch.

How to Store Purple Sweet Potato Hummus

To store your Purple Sweet Potato Hummus, place it in an airtight container in the refrigerator. It will keep well for about 4 to 5 days. If it thickens in the fridge, you can stir in a little water or olive oil to bring it back to the right consistency.

Tips to Make Purple Sweet Potato Hummus

  • Make sure your purple sweet potato is well-cooked and mashed smoothly for the best texture.
  • Feel free to adjust the garlic amount based on your taste preference.
  • If you want a spicier hummus, consider adding a pinch of cayenne pepper or some ground cumin.

Variation

You can experiment with flavors by adding roasted red peppers, herbs like cilantro or parsley, or even a dash of hot sauce for some heat. Each variation offers a unique twist on the original recipe.

FAQs

1. Can I freeze Purple Sweet Potato Hummus?
Yes, you can freeze hummus. Place it in a freezer-safe container. It can last in the freezer for up to 3 months. Just thaw it in the refrigerator before serving.

2. What can I use instead of tahini?
If you don’t have tahini, you can use almond butter or sunflower seed butter as a substitute. The flavor will change a bit, but it will still be delicious.

3. Is this recipe vegan?
Yes, Purple Sweet Potato Hummus is completely vegan and a great option for anyone following a plant-based diet.

Enjoy making this colorful and nutritious dip!

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Purple Sweet Potato Hummus

  • Author: admin
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Diet: Vegan
Print Recipe

Description

A vibrant and nutritious twist on classic hummus made with purple sweet potatoes.

Ingredients

  • 1 cup cooked purple sweet potato, mashed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tablespoons tahini
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • Salt and pepper to taste
  • Water as needed for consistency

Instructions

  1. In a food processor, combine the mashed purple sweet potato, chickpeas, tahini, olive oil, lemon juice, and minced garlic.
  2. Blend until smooth, adding water as needed to achieve your desired consistency.
  3. Season with salt and pepper to taste.
  4. Serve with pita chips or fresh vegetables.

Notes

Garnish with a drizzle of olive oil or chopped herbs for extra flavor. Store in the refrigerator for 4-5 days.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Blending
  • Cuisine: Mediterranean

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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