Purple Sweet Potato Hummus
Servings: 4 servings
Calories:
This Purple Sweet Potato Hummus combines baked purple sweet potato, cinnamon, and maple syrup with traditional hummus for a thick, creamy dip that's a little sweet, a little savory, and deliciously unexpected! Naturally colorful and easy to prepare, it's perfect for dipping fresh fruit and vegetables, spreading on toast or bagels, or adding to an appetizer platter. (Makes about 2 cups.)
Print Recipe
Equipment
- High speed Blender
Ingredients
- ¾ cup purple sweet potato, cooked preferably baked to develop natural sweetness
- ¾ cup plain or original-flavored hummus homemade or store-bought
- 1 teaspoon cinnamon
- 2 tablespoons maple syrup
- 0-4 tablespoons water or as needed for blending
Instructions
- If your sweet potato isn't already cooked, bake it at 375°F for approximately 40–50 minutes, or until fork-tender. Baking time will vary depending on the size and variety. You may wrap the sweet potato in foil to help retain moisture and make peeling easier. Let cool before measuring.
- Combine the cooked sweet potato, hummus, cinnamon, and maple syrup in a high-speed blender or food processor.
- Blend until smooth, adding water 1 tablespoon at a time only as needed to reach your desired consistency.
- Taste and adjust the cinnamon and maple syrup as desired.
Notes
Notes:
Water needed to blend will depend upon the consistency of your hummus and the type of sweet potato that you use. Remember, you can always add more water but it is very hard to adjust if you add too much.
