Adding water to this sweet potato hummus recipe is key to a smooth and spoonable consistency. This is one of five ways to riff on classic hummus (see more recipes here).
Recipe information
Yield
8 servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
Do Ahead: Hummus can be made 3 ahead. Cover and chill. Bring to room temperature before serving.
