Sweet Potato Hummus

By: Maryea Flaherty

Sweet Potato Hummus
cuisine icon Cuisine
Modern
cuisine icon Course
Kids, Side Dish, Snack
cuisine icon Difficulty
Easy
cuisine icon Duration
less than 15 min
cuisine icon Diet
Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
10 people, avocado oil, contributed, cook 7 min, cooked chickpeas, easy, garlic cloves, ground cumin, hummus recipe, instant pot hummus, instant pot pressure cooker, instant pot recipe, instant pot vegan recipe, instant pot vegetables, instant pot vegetarian recipes, kids, large lemon, less than 15 min, Maryea Flaherty, modern, prep 10 min, pressure cook, pressure cooker recipes, salt, sauté, side dish, snack, sweet potato, tahini, vegan, vegetarian

prep icon Prep Time
10 Minutes
cook icon Cook Time
7 Minutes

serving icon Servings
10 people
Ingredients
  • 2 tbsp avocado oil
  • 1 sweet potato
  • ½ tsp salt
  • 3 garlic cloves
  • 1 large lemon
  • 15 oz cooked chickpeas
  • ¼ cup tahini
  • 1 tsp ground cumin
Instructions
  • Press the Sauté button and pour the oil into the inner pot. Allow it to heat 2 minutes.
  • Add the sweet potato and salt and sauté for 2 minutes. Add the garlic and sauté for an additional 30 seconds. Press the Cancel button.
  • Add the lemon juice and secure the lid. Press the Manual or Pressure Cook button and adjust the time to 2 minutes.
  • When the timer beeps, quick-release pressure until float valve drops and then unlock lid. Allow the mixture to cool.
  • Transfer the contents of the inner pot to a large food processor. Add the chickpeas, tahini, and cumin and process until you have a smooth mixture.
  • Allow the hummus to chill in the refrigerator at least before serving.
Notes
  • CALORIES: 114
    FAT: 6g
    PROTEIN: 4g
    SODIUM: 250mg
    FIBER: 3g
    CARBOHYDRATES: 11g
    SUGAR: 1g
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