Photo Credit: Elizabeth Newman
Hummus is such an easy dip to make at home, and it’s always sure to impress guests when you have a homemade version! I love this take on hummus, which incorporates a roasted sweet potato into the dip. Sweet potato adds so much depth of flavor, a great texture, and a pretty color to boot! Serve it up with pita chips, crackers, raw veggies… or anything! Za’atar adds a great tangy flavor that I just can’t get enough of in this sweet potato hummus.
Sweet Potato Hummus
- 1 medium sweet potato about 3/4 pound
- 1/3 cup olive oil
- 2 cloves garlic smashed and peeled
- 1 cup canned chickpeas drained
- 1/4 cup toasted almond butter
- 1 tablespoon lemon juice from 1/2 a lemon
- 2 teaspoons kosher salt
- 1-2 tablespoons water if needed
- 1/2 teaspoon zaatar spice
- Preheat the oven to 400 degrees F.
- Place the sweet potato on a rimmed baking sheet and pierce it a few times with the tip of a knife. Bake the potato for about 1 hour or until tender all the way through. Allow to cool slightly.
- In a small skillet warm the oil and garlic over low heat for about 10 minutes or until the garlic is lightly browned and soft. Set aside to cool.
- To the bowl of a food processor add the chickpeas, almond butter, lemon juice, salt and cooled garlic and olive oil. Puree until smooth. Scoop the flesh of the sweet potato into the processor and puree again until combined and smooth. Remove the hummus to a bowl and stir through the zaatar leaving a little swirl. Serve drizzled with olive oil alongside pita chips as desired.