Creamy Sweet Potato Hummus with Maca Broth
Smooth, earthy hummus blending roasted sweet potatoes with chickpeas, tahini, and maca broth for depth. Finished with fresh lemon juice and olive oil. Serve as a dip with toast, pita chips, or vegetables, or repurpose as a pasta sauce.
Ingredients
Instructions
- 1
Boil water in a small saucepot over medium-high heat.
- 2
Add peeled and chopped sweet potatoes, cover with lid, and simmer for 15 minutes or until softened.
- 3
Remove from heat.
- 4
Transfer sweet potatoes and cooking water to a food processor.
- 5
Add maca broth mix, salt, lemon juice, olive oil, tahini, chickpeas, and chili flakes if using.
- 6
Blend until completely smooth.
- 7
Garnish with olive oil and pepitas if desired.
- 8
Serve with toast, pita chips, or crudites.
Tips
For smoother texture, reserve some cooking water and add gradually while blending.
Fresh lemon juice brightens the earthiness of maca and sweet potato.
Good to Know
Refrigerate in airtight container up to 5 days. Freeze up to 3 months.
Prepare through blending up to 2 days ahead. Store covered in refrigerator.
Room temperature or chilled. Drizzle with olive oil and top with pepitas, paprika, or additional chili flakes.
Common Mistakes
Underboil sweet potatoes to avoid chunky texture; simmer until very soft.
Over-salt early to avoid unbalanced seasoning; taste and adjust at end.
Skip reserved cooking water to avoid dry hummus; add tablespoon at a time if needed.
Substitutions
adds earthiness