Ingredients
- 1 1/2 cups diced sweet potato
- 2 teaspoons olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1–2 cloves garlic
- 1/3 cup tahini
- 2 tablespoons lemon juice, plus more to taste
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon cumin
- 1/4 teaspoon cinnamon
- 1/4 teaspoon smoked paprika
- 1/4 cup cold water, plus more to thin
- Optional garnishes: pomegranate seeds, parsley, extra chickpeas, pumpkin seeds, olive oil, flaky sea salt, black pepper
Instructions
- Preheat oven to 425°F (220°C). Toss diced sweet potatoes with olive oil, 1/4 tsp salt, and black pepper on a baking sheet. Roast for 20–25 minutes until tender and caramelized.
- Once slightly cooled, transfer sweet potatoes to a food processor with chickpeas, garlic, tahini, lemon juice, cumin, cinnamon, smoked paprika, and 1/4 cup cold water.
- Blend until smooth. Add more water as needed to reach desired creamy consistency.
- Taste and adjust salt or lemon juice to your preference.
- Spoon into a serving bowl and garnish as desired before serving.
Notes
- Add cayenne or chili flakes for a spicier version.
- Substitute tahini with almond, cashew, or sunflower seed butter.
- Blend in herbs like parsley or cilantro for an earthy twist.
- Use white beans or cannellini beans instead of chickpeas for a creamier texture.
- Roast sweet potatoes ahead to save time when assembling later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Dip
- Method: Roasting, Blending
- Cuisine: Middle Eastern-Inspired
- Diet: Vegan
Nutrition
- Serving Size: 1/8 batch
- Calories: 140
- Sugar: 2g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
