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Test Kitchen Approved

Roasted Sweet Potato Hummus

Recipe By Leon Shaw

Prep Time

20 Minutes

Cooking Time

1 Hours

Recipe By Leon Shaw

Switch up your sweet potatoes with your choice of sweet maple or peppery herbs.

Serving Suggestions

Serve with pita slices, veggies or bruschetta. Makes a great spread for a leftover holiday turkey sandwich.


2 large sweet potatoes

4 cloves garlic

2 large lemons, juiced

6 Tbsp. tahini

1 Tbsp. tamari

2 (15 oz.) cans garbanzo beans, rinsed well

3 Tbsp. water

1 small handful fresh parsley leaves

Choose a seasoning combo:


1 each *16 oz. Brining Mix (included in our Turkey Brining Kit)*

2 gallons water

12-15 lb. fresh or thawed whole turkey

Savory Spice ingredients in this recipe


Preheat oven to 400 degrees. Peel sweet potatoes and cut into 1-inch chunks. Line a baking sheet with foil and lay sweet potatoes on foil in one layer. Roast until fork-tender and browned, about 30 to 45 min. Stir once or twice while roasting for even browning. Remove from oven and let cool on baking sheet.

Meanwhile, wrap garlic cloves in a small piece of tin foil. Turn the oven off and place wrapped garlic in the oven for 15 min.

Transfer roasted sweet potatoes to a food processor. Add roasted garlic cloves, lemon juice, tahini, and tamari. Blend until fairly smooth. Add beans and water and blend until smooth. Add parsley, Fine Pink Himalayan Salt, and Cayenne Chili Powder. Add seasonings of choice to mixture. Keep blending until desired consistency is reached; add more water if desired to help smooth out mixture.