Go Back
–+ servings
No ratings yet
A hand dips a cracker into a bowl of hummus topped with chickpeas, paprika, and cilantro leaves. The bowl rests on a marble surface, alongside a smaller bowl brimming with fried plantain chips for an added crunch.

Chickpea Sweet Potato Garlic Dip

Course: Appetizer
Cuisine: Middle Eastern
Keyword: sweet potato dip
Prep Time:10 minutes
Servings:4 servings
Calories: 157kcal
This creamy sweet potato dip recipe takes traditional savory hummus and adds in the sweet taste of roasted sweet potatoes.
Print Recipe

Equipment

Ingredients

  • 1 small sweet potato
  • 1 can of chickpeas
  • 2 garlic cloves
  • 1 teaspoon  paprika or smoked paprika, for smoky flavor
  • ½ lemon
  • ¼ cup tahini
  • 2 tablespoons olive oil
  • salt & pepper

Instructions

  • Cook the sweet potatoes: To boil, cut sweet potatoes into cubes, place in a saucepan, cover with water, and boil for about 20 minutes until tender.
  • Roasting option: Poke sweet potatoes with a fork, wrap in foil, and bake in the oven until fork-tender. Let cool.
  • Combine tahini, cooked chickpeas (reserving some for garnish), sweet potato chunks, and garlic in a food processor. Add paprika. Blend until smooth and creamy, scraping the sides as needed.
  • Taste and adjust the flavors. Add more garlic, tahini, or salt if desired.
  • Transfer the sweet potato hummus to a bowl or plate. Garnish with reserved chickpeas, a sprinkle of paprika, and cilantro.
  • Enjoy the sweet potato hummus with warm pita bread, vegetables, or crackers.

Expert Notes

Leftovers will keep in an airtight container in the refrigerator for 4-5 days.

Nutrition

Calories: 157kcal | Carbohydrates: 5g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 6mg | Potassium: 94mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 13IU | Vitamin C: 8mg | Calcium: 28mg | Iron: 1mg
Saucepan
Saucepan
Food processor