Sweet Potato Hummus

healthyish gluten free vegan sweet potato garlic tahini lime

Liesel Davis

8 servings

Source

Ingredients

1 large sweet potato (about 1½ pounds), peeled, cut into large pieces (about 3 cups)

2 garlic cloves, smashed

Olive oil (for drizzling)

3 tablespoons pure tahini or tahini butter

1½ teaspoons kosher salt, plus more

1 lime, halved

Method

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.