Go Back

Purple Sweet Potato Hummus

A colorful and delicious twist on traditional hummus, this Purple Sweet Potato Hummus combines earthy sweetness with creamy tahini and zesty lemon, making it a healthy and vibrant dip perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Mediterranean
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12.35 ounces steamed purple sweet potatoes Use fresh or frozen; make sure they are vibrant and sweet.
  • 6.7 ounces milk Almond or coconut milk can be great dairy-free substitutes.
  • 3 tablespoons tahini Opt for high-quality tahini for rich flavor.
  • 2 cloves garlic (peeled) Feel free to roast them first for milder flavor.
  • 1 tablespoon lemon juice Freshly squeezed is ideal.
  • 1 teaspoon pink Himalayan salt Enhances the flavors beautifully.
  • 2 teaspoons ground white pepper For a subtle heat.
  • Pistachios (crushed) Optional but adds crunch.
  • Cilantro (chopped) Fresh herbs elevate the dish.

Method
 

Preparation
  1. In a blender, combine the steamed purple sweet potatoes, milk, tahini, and garlic. Blend until smooth.
  2. Add the lemon juice, salt, and ground white pepper. Blend again until fully incorporated.
  3. Transfer the hummus to a serving bowl. Sprinkle crushed pistachios and chopped cilantro on top.
Serving Suggestions
  1. Pair the hummus with crunchy vegetable sticks, pita chips, or artisan crackers.

Notes

Keep the hummus refrigerated in an airtight container for up to a week. It can be made a day in advance to allow the flavors to meld beautifully. Taste as you go to adjust flavors to your liking.