Roasted Garlic and Sweet Potato Hummus - alive magazine
Earthy, cozy, and a little sweet– this silky hummus pairs beautifully with crispy, herb-flecked crackers for the ultimate summer-to-fall snack board.
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Cooking tools:
- Food processor
- Blender
- Oven
- Baking sheet
- Parchment paper
- Aluminum foil
- Pot
- Colander
- Peeler
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Rolling pin
- Kitchen towel
Ingredients
- 1 head garlic
- 2 Tbsp (30 mL) extra-virgin olive oil
- 1 medium sweet potato, peeled and cubed
- 14 oz (398 mL) can chickpeas, drained and rinsed
- 1/4 cup (60 mL) tahini
- Juice of 1 lemon
- 1/2 tsp (2 mL) ground cumin
- Salt, to taste
- Cold water, as needed
- 1 cup (250 mL) almond flour
- 1/4 cup (60 mL) ground flaxseed
- 1 Tbsp (15 mL) fresh thyme leaves
- 1 Tbsp (15 mL) maple syrup
- 2 to 3 Tbsp (30 to 45 mL) water
- Pinch salt
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