You don't need chickpeas to make hummus! As it turns out, you can make hummus from all sorts of roasted veggies. With this recipe for Roasted Sweet Potato Hummus, you don't even need olive oil! The creamy smooth hummus magic happens thanks to a combo of tahini paste and Hellmann's Real Mayonnaise. A little extra bite and acidic punch make an appearance with the addition of fresh garlic and lime… all balanced out with a combo of cumin and two ground peppers to add a little earthiness, without adding too much heat. For our photo here, the hummus was topped with some sesame seeds, sautéed beet stalks, and a little extra paprika.
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Preheat the oven to 425°F and peel one large sweet potato. Slice the potato into pieces that are the same size, they don't have to be pretty, we just want them to roast evenly. Coat the potato slices with a small amount of olive oil (maybe a teaspoon… a little goes a long way) and roast for around 30-35 minutes (depending on the size of the pieces), or until they are tender. Open the oven and turn the pieces every 15 minutes so they don't burn, and keep checking for tenderness. Sweet Potatoes will start blackening when over-baked and we don't want that. If the edges start to burn a tiny bit, it's okay… it'll still taste amazing… but too much blackening will effect the texture and look of the hummus.
Let the Roasted Potatoes Cool
Once roasted, let the potatoes cool completely. Once they're cool enough, you could even put them in a covered dish and stick them in the fridge — we want them that cool!
The Fun Part
Place the cooled, roasted sweet potatoes, tahini paste, garlic, lime juice, salt, and spices into a food processor or blender and process until "almost" smooth. Add in the Hellmann's Real Mayonnaise, and continue processing until smooth. Remove from the machine-based food processor or blender and place in a bowl.
Is The Consistency Good?
If the consistency is not quite right for hummus, drizzle in a tiny amount of water and mix by hand until the desired consistency is reached.