Sweet Potato Chipotle Hummus

Print Friendly and PDF

By the Gracious Vegan

Makes about 4 cups

Prep the chickpeas. Drain and rinse the chickpeas, add them to a saucepan, cover them in water, bring to a boil on the stove, then turn down the heat and simmer them for 20–25 minutes until they are cracked and soft. Drain.

  • 1 (15-ounce) can chickpeas

Prep the sweet potato. Microwave the sweet potato or use leftover mashed, baked, or roasted sweet potato.

  • 1½ cups mashed sweet potato (1 large sweet potato); okay to leave some of the peel in the mash

Make the hummus. Place the following ingredients in a blender or food processor and blend/process until the mixture is very smooth. Add extra water as needed to get a smooth paste. It’s okay if the mixture is a bit thin at this point.

  • The cooked, drained chickpeas

  • The mashed sweet potato

  • ⅓ cup freshly squeezed lemon juice

  • ⅓ cup water 

  • 4 cloves garlic, each cut into a few pieces

  • 1 tablespoon yellow miso paste

Add tahini and seasonings and continue processing or blending until smooth again. Add more water if needed to achieve a smooth hummus.

  • ⅓ cup tahini

  • 1 teaspoon smoked paprika

  • ¾–1 teaspoon chipotle powder or canned chipotle chili and adobo sauce, or use sriracha sauce—the level of spiciness will depend on what you use and how spicy you like it, so start with a little and taste

  • ¼ teaspoon cumin

If not using the hummus immediately, refrigerate it up to 4–5 days. You may need to stir in more water after it’s chilled, because it tends to thicken up. It can be frozen.