Plant Based Eating

Roasted Sweet Potato and Garlic Hummus

I love condiments. Okay, I love a lot of things, but spreads, dips, and condiments are my go to for meIMG_6419als. They can turn a blah meal into a delicious dish! Hummus is a wonderful spread, and it is perfect for so many foods. You can use it as a dip with pita or vegetables, you can spread it on a slice of bread for a nice melt or have it be the creamy filling of a sandwich. It’s versatile for breakfast, lunch, or dinner. Plus it’s a good source of plant protein (but I’ll get to that bit later). Normal hummus doesn’t quite cut it for me though. Original hummus is fine and dandy, don’t get me wrong, but I like to experiment in my kitchen.
Feeling immersed in the season of fall, I wanted to make an autumn hummus. We had a couple of sweet potatoes still. Paired with roast garlic….wow, talk about a flavorful fall hummus! It took a little more time than a normal hummus, but due to roasting the sweet potatoes and garlic, you can really taste those flavors in the spread.

Here are some health benefits of this hummus:

  • Sweet Potato-High in vitamin A, a medium sized sweet potato has 120% your daily intake. Plus 30% your recommended dose of vitamin C. High in potassium as well, these orange delights are great for heart health.
  • Garlic-Possessing antiviral, antibacterial, and antifungal properties, garlic is good for fighting infections and boosting your immune system health.
  • Chickpeas-This bean is great for bone health due to its makeup of iron, phosphate, calcium, magnesium, manganese, zinc and vitamin K. Chickpeas are a great source of plant protein, each cup containing about 15 grams and have 12.5 grams of fiber.

Yum yum yum! I made mine tahini free as well, and it still came out tasting deliciously hummusy. I spread mine on a slice of bread and topped it with sauteed kale, onions and mushrooms. Breakfast of champions.

Roasted Sweet Potato and Garlic Hummus



  • 2 medium sized sweet potatoes
  • 1 can of cooked chickpeas
  • 2 cloves garlic-peeled
  • 1 tbsp grapeseed oil
  • 1/4 cup water
  • 1/4 cup lemon juice
  • Salt to taste


  1. Preheat oven to 425 degrees. Once preheated, on a baking dish, place whole sweet potatoes and garlic cloves on and roast for 40 minutes to an hour (or until potatoes are soft).
  2. About 10-20 minutes through, remove the garlic cloves and continue baking the sweet potatoes
  3. Once the potatoes are done, remove and scoop out insides into a blender.
  4. Add garlic, chickpeas, oil, lemon juice and water. Blend until smooth.
  5. Add salt to taste.
  6. Store in a mason jar and enjoy.


Note: If the hummus is too thick and won’t blend, try adding more water until it is a desired consistency.


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