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Roasted Sweet Potato Hummus

AuthorMaria
Roasted Sweet Potato Hummus
Yields1 Serving
 2 cups sweet potato, peeled and chopped (could also substitute pumpkin or butternut squash)
 2 cups cooked chickpeas
 1 tbsp avocado oil
 2 tsp ground cumin
 ½ tsp fine sea salt
 2 tbsp miso soup concentrate
 1 ½ cups hot water (not boiling)
1

Preheat oven to 450°F.

2

Spread out sweet potato cubes and chickpeas on a large baking sheet and toss with avocado oil, cumin and salt. Roast for 20 minutes, stirring once.

3

Add roasted sweet potatoes and chickpeas to blender along with the miso soup concentrate. Pour in hot water (not boiling because you don't want to damage your blender). Blend on high for 1-2 minutes until smooth. Adjust seasonings to taste. Serve with your favorite veggie chips or raw vegetables or spread on a piece of toast or some crackers. Enjoy!

Ingredients

 2 cups sweet potato, peeled and chopped (could also substitute pumpkin or butternut squash)
 2 cups cooked chickpeas
 1 tbsp avocado oil
 2 tsp ground cumin
 ½ tsp fine sea salt
 2 tbsp miso soup concentrate
 1 ½ cups hot water (not boiling)

Directions

1

Preheat oven to 450°F.

2

Spread out sweet potato cubes and chickpeas on a large baking sheet and toss with avocado oil, cumin and salt. Roast for 20 minutes, stirring once.

3

Add roasted sweet potatoes and chickpeas to blender along with the miso soup concentrate. Pour in hot water (not boiling because you don't want to damage your blender). Blend on high for 1-2 minutes until smooth. Adjust seasonings to taste. Serve with your favorite veggie chips or raw vegetables or spread on a piece of toast or some crackers. Enjoy!

Roasted Sweet Potato Hummus

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