Go Back

Purple Sweet Potato Hummus

A vibrant and creamy twist on traditional hummus made with purple sweet potatoes, tahini, and garlic, perfect for gatherings or meal prep.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Fusion, Healthy
Calories: 150
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 12.35 ounces steamed purple sweet potatoes Make sure they’re tender, and if you’re in a pinch, feel free to substitute with orange sweet potatoes.
  • 6.7 ounces milk Any kind will work—almond, oat, or coconut milk can offer a dairy-free option.
  • 3 tablespoons tahini Look for high-quality options for a richer taste.
  • 2 cloves garlic Peeled; for a more intense flavor, roast the garlic before peeling.
  • 1 tablespoon lemon juice Freshly squeezed for brightness.
  • 1 teaspoon pink Himalayan salt Or sea salt.
  • 2 teaspoons ground white pepper For a subtle kick; adjust to taste.
Garnishes
  • crushed pistachios For garnish.
  • chopped cilantro For garnish.

Method
 

Preparation
  1. In a high-speed blender, combine the steamed purple sweet potatoes, milk, tahini, and peeled garlic. Blend on medium-high until the mixture becomes smooth and creamy.
  2. If you prefer a thinner consistency, feel free to add more milk, a tablespoon at a time.
  3. After blending, add the lemon juice, pink Himalayan salt, and ground white pepper. Blend again to incorporate.
  4. Taste-test and adjust lemon, salt, or pepper according to your preference.
  5. Transfer the blended hummus to a serving bowl and top with crushed pistachios and chopped cilantro.
Serving
  1. Serve with an array of vegetable sticks (carrots, cucumbers, bell peppers) or crispy crackers.

Notes

This hummus can be made in larger quantities and stored in an airtight container in the fridge for up to a week. The flavors deepen and meld beautifully overnight if prepared a day in advance.