5 Ingredient Sweet Potato Hummus
This sweet potato hummus is that win-win recipe that your family will love.
I think that hummus sometimes gets a reputation of being only a “health” food, something you eat because you feel like you should but not because you actually want to eat it. It’s such a shame, because hummus is super delicious!
I developed this sweet potato hummus recipe because I’ve been loving the trend the past few years into different flavors of hummus. You can now find in the grocery store all sorts of savory, and even sweet, varieties. Some of my favorites are lemon and pine nut hummus, spicy hummus, and dark chocolate hummus.
This sweet hummus is easy to make at home, so easy that your kids can help make it. It also tastes delicious, stores well, and has lots of great nourishment for hungry kids that are always on the go.
Only 5 ingredients
Sweet potatoes are a family-favorite, and for good reason. Kids love the sweet flavor and bright orange color. Parent’s love the nutrients, which include Vitamin A, Potassium, and fiber.
Chickpeas, the main ingredient in hummus, can be hit-or-miss for kids. Chickpeas are full of nourishment including protein, fiber, iron, and B vitamins. They provide a nice creamy texture and help make the hummus thick and spreadable.
Coconut oil is added to this recipe to make the hummus rich and creamy. If you don’t have coconut oil, you can also use vegetable or olive oil.
Add in a little sweetness with honey or maple syrup, a dash of cinnamon, and a pinch of salt to enhance the sweetness, and you’ve got an amazingly easy and delicious snack for your whole family!
5 Ingredient Sweet Potato Hummus
Serves 10. Prep Time: 5 minutes
Ingredients:
1 - 15.5oz can chickpeas, drained and rinsed (if you’re feeling really fancy, gently peel the little white skins off each of the beans, it will make for an even creamier hummus)
1 cup cooked sweet potatoes (about 1 large or 2 small potatoes), skins removed
1 Tbsp coconut oil, melted
1 Tbsp honey or maple syrup
1/2 tsp ground cinnamon
pinch of salt (optional)
Directions:
Combine chickpeas and cooked sweet potatoes in a food processor. Pulse until a paste forms. Add coconut oil, honey or maple syrup, cinnamon, and salt (if using). Continue to blend until smooth and creamy. Taste and adjust seasoning if needed.
Serving Suggestions:
Serve as a dip with with pita bread, apple slices, or graham crackers.
Spread on a piece of plain or cinnamon raisin toast
Add as a dip for potato pancakes, muffins, or even Cheerios!
Notes:
Do not serve honey to babies under 1 year old. You can substitute maple syrup, some apple sauce, or 1/2 of a banana for similar sweetness.