Adding water to this sweet potato hummus recipe is key to a smooth and spoonable consistency.
1 large sweet potato (about 1½ pounds), peeled, cut into large pieces (about 3 cups)
Olive oil (for drizzling)
3 tablespoons pure tahini or tahini butter
1½ teaspoons kosher salt, plus more
Place a rack in upper third of oven and preheat to 375°. Scatter sweet potato and garlic across a parchment-lined baking sheet, generously drizzle with oil, and toss to coat. Roast, tossing halfway through, until garlic is golden brown and sweet potato is tender and browned in a few spots, 40–45 minutes.
Let vegetables cool slightly, then transfer to a food processor or blender and purée until smooth. Add tahini and 1½ tsp. salt and squeeze in juice from lime; pulse to incorporate. With motor running, gradually add 1 cup water. Mixture should be the consistency of hummus; add a little more water if needed. Taste and season with more salt if needed.
Do Ahead: Hummus can be made 3 ahead. Cover and chill. Bring to room temperature before serving.
Reviews SectionWas looking for something different to do with Sweet Potatoes and found this recipe.Although I understand the sensitivity to the use of the word Hummus... and I can appreciate others feelings about it... I will still call this Sweet Potato Hummus... just for convenience sake!Granted it is NOT a Hummus by any stretch of the imagination... because a sweet potato is not a bean... although I made add some tahini to mine. I love tahini... I use it with spices and massage it into pieces of kale before drying and it makes the MOST incredible KALE CHIPS EVER!They are CRAZY ADDICTIVE!!!AnonymousTaunton MA09/18/19Hummus means chick pea - would you call this Sweet Potato Garbanzo? At best, it is a puree. Definitely not hummus. Here is the definition from Wikipedia: "Hummus" comes from the Arabic word meaning "chickpeas", and the full name of the prepared spread in Arabic is ḥummuṣ bi ṭaḥīna which means "chickpeas with tahini".An absolute keeper! Super easy to make and adapt. I added a red pepper and a jalapeño and the taste was divine!Will you let us know the amount of curry spices and coconut oil to add to make it "curried sweet potato hummus" as mentioned on the blog page? Thank you!AnonymousOrlando, FL02/08/19Great creative way to use sweet potato! I just used a left over roasted sweet potato, and added some paprika too. Served it with some turkey meatballs, roasted egg plant, and an arugula salad. What a beautifully colorful plate!