SWEET POTATO HUMMUS (paleo, low fodmap, vegan)

Is this really hummus?

By definition, hummus is puréed chickpeas. And this recipe CAN be enjoyed with the addition chickpeas! However, I wanted to create a delicious hummus-like dip and spread for my clients and friends that do not eat chickpeas for one reason or another (usually because they do not tolerate legumes, are on a Low Fodmap diet or a paleo meal plan). I love this recipe as is, and I also like it with 1/4 cup chickpeas (which will still make it Low Fodmap according to Monash University). You can play around with this recipe and make it work for you!

3 ways to enjoy this sweet potato hummus

• Dip: I love it with Siete grain free tortilla chips and Simple Mills crackers. I usually get these from Thrive Market.

• Scoop: Throw a scoop of this on a salad or bowl.

• Spread: It’s so good on turkey roll ups, a turkey sandwich, a veggie wrap, or as a shmear on a homemade bagel. This might just be the perfect (and easy) thanksgiving appetizer that you also enjoy with leftovers the next day.

Ingredients (makes about 1 cup)

• 1 medium/large sweet potato

• (1/4 cup chickpeas, optional. If using canned: drain and rinse)

• 2 tablespoons tahini

• 2 teaspoons lemon juice

• 1/4 teaspoon sea salt

• 1/4 teaspoon paprika (plus extra for garnish)

• 1/4 teaspoon cinnamon

• 1-3 tablespoons water

• 1 tablespoon extra virgin olive oil

Instructions

1. Preheat oven to 425F. Line a baking sheet with parchment paper. Wash and scrub sweet potato. Pat dry and poke holes in it with a knife or fork. Place on prepared baking sheet and bake for 40-45 minutes until soft and oozing. Allow potato to cool. Scoop out inside and discard the skin.

2. Add about 1 cup of sweet potato to food processor and process until smooth. Add tahini and lemon juice, scrapping down the sides. (Add chickpeas if using.) Add salt, cinnamon, and paprika and scrap down the sides again to combine well.

3. Add water to reach your desired consistency (I like it with just 1 tablespoon).

4. Serve in a shallow bowl with a drizzle of extra virgin olive oil and a sprinkle of paprika.

Eat + enjoy! ❤︎ Emily

Notes

• Refrigerate in an airtight container for up to 5 days. (I actually think it tastes even better the second day.)

Did you make this recipe?

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