The texture of this Sweet Potato Hummus is so velvety! 🍠
I love hummus, well dips in general really. There is nothing better than a really great mezze platter at a restaurant or party. I could stand at that table for hours! The flavors you get to experience in tiny bowls with lovely crispy bits of pita, naan or raw veggies could not be more appealing to me!
I have a real thing for textures too, if you can’t tell! Some dips excel with a bit of chunkiness but this one’s velvety smooth texture is so super inviting, you won’t be able to just have one bite!
It is such an intriguing flavor combination and one I would quite happily have every day! The cinnamon with the tahini and the sweetness of the potato really sets this on fire for me.
We usually make this sweet potato hummus with greek yogurt but recently tried it with siggis coconut skyr and I think we loved it even more! So if you have that at your local store, grab it for this dip – you won’t regret that you did! I don’t think we’ll make it with regular greek yogurt again!
We know it’s only Wednesday, but is anyone else looking forward to the weekend like crazy!? We have something so exciting planned and we just can’t contain my excitement much longer! Happy Hump Day friends! 💚
- 2 large (or 3 medium) sized sweet potatoes (roasted)
- 3 tbsp. coconut oil
- 1/3 cup tahini paste (approx. 70g)
- 7 oz. tub of greek yogurt (or siggi's coconut skyr)
- 2 garlic cloves
- 1/2 tsp. cinnamon
- 1 tsp. salt
- 1 tbsp. sesame seeds
- 1 tbsp. chili oil (see notes for how to make your own quick one!)
- Roast your sweet potatoes (we did ours in the over at 375 F for 1 hour)
- Skin sweet potatoes and put the flesh and all the other ingredients in your food processor and blend until smooth.
- Put in your favorite dipping vessel and drizzle with chili oil & sprinkle with sesame seeds
- For a quick 1 day chili oil - fill a small bottle with olive or a milder flavor of oil, place 3 dried chillis inside, add a tsp. cayenne & a tsp. paprika and shake to activate.
- Allow to sit in a warm dark place for a few hours (we actually put ours in our turned off oven for half a day.)
- Shake and use! - The longer you allow it to sit the more intense the chili flavor will be.
