Dreamy Creamy Turmeric Sweet Potato Hummus

Turmeric Sweet Potato Hummus | Baked sweet potato with cannelini beans, tahini, garlic and spices to make the most delicious creamy dip, perfect to serve during a autumn dinner party!

The air definitely has more of a chill in it. The days are shorter, and the leaves have started to fall.

There are many things to love about the coming autumn. The countless images of pumpkin recipes that pop up on Pinterest, hot chocolate becoming a food group, hot tea that warms the soul, warm fuzzy blankets, and this very autumnal looking sweet potato hummus.

You know those silly questions when people ask you what you would bring with you to a deserted island, food wise? I never get it. How could I possibly limit my food choices? What tools am I given? If I bring an avocado, do I have lime to make guacamole? What if I want tahini? Or chocolate? My food-mood changes daily, so it is unrealistic to expect me to choose.

I’d probably end up bringing a sweet potato, as long as I could cook it. Maybe even if I couldn’t I’d still bring it and have it as my friend. I do love a good sweet potato, and even Tom Hanks in Cast Away had Wilson.

I would also bring hummus. I have an ongoing and forever-lasting love story with hummus – as can be seen here and here – so it was only natural that the two met and became one very delicious sweet potato hummus.

Turmeric Sweet Potato Hummus | Baked sweet potato with cannelini beans, tahini, garlic and spices to make the most delicious creamy dip, perfect to serve during a autumn dinner party!     Turmeric Sweet Potato Hummus | Baked sweet potato with cannelini beans, tahini, garlic and spices to make the most delicious creamy dip, perfect to serve during a autumn dinner party!

Dreamy Creamy Turmeric Sweet Potato Hummus
 
Cook time
Total time
 
Serves: 2 cups
Ingredients
  • 1 medium sweet potato, peeled and cubed
  • ½ teaspoon turmeric
  • ¼ teaspoon ground cumin
  • ¼ teaspoon smoked paprika
  • 3 cloves of garlic
  • 1 tablespoon avocado oil
  • ½ lemon, juiced
  • 1 can white beans, drained and rinsed
  • 1 tablespoon tahini
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
Instructions
  1. Pre-heat the oven to 175ºC / 350ºF.
  2. Place the sweet potatoes on a baking tray and toss together with the spices and garlic.
  3. Bake for 30-40 minutes until sweet potatoes are tender.
  4. Let cool and add to a food processor with remaining ingredients, except the olive oil.
  5. Blend until combined, then with the motor running slowly drizzle in the olive oil until smooth and creamy.
  6. Taste test and adjust, then serve with veggie crudités or pitta chips!

Dreamy Creamy Turmeric Sweet Potato Dip | Baked sweet potato with cannelini beans, tahini, garlic and spices to make the most delicious creamy dip!
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