Roasted Garlic Sweet Potato Hummus


Hummus is something I miss in a bad way… but chickpeas and tahini are things my body just disagrees with so I haven’t had it in a LONG time! Then, I had a magical thing called sweet potato hummus when traveling recently and it was like welcoming an old friend! Well, an old friends cousin at least. So I HAD to remake it!

It’s tough to replace the unmistakable flavor of tahini, but this AIP version of hummus gives it a run for it’s money! Roasting the garlic gives it a nice depth of flavor, and the lemon gives it that zest you’re looking for with a Mediterranean style dish.

Feel free to play with the lemon, salt and onion powder ratios, and if you can tolerate it toss in a bit of tahini!

Roasted Garlic Sweet Potato Hummus


  • 1 medium sweet potato
  • 4-6 garlic cloves, depending on size
  • 2 tbsp olive oil, plus 1 teaspoon
  • 2 tsp lemon juice
  • 1 tsp sea salt
  • 1 tsp onion powder


  1. Preheat oven to 425.
  2. Place the potato in an oven safe dish/ pan and bake uncovered for 45 minutes or until soft.
  3. Toss the garlic cloves with the olive oil.
  4. When the potato has about 10 minutes left, place the garlic cloves in the oven.
  5. Remove the potato and garlic from oven. Slice the sweet potato open; it should be soft enough that the peel easily slips away from it. Scoop the potato from the skin into a food processor.
  6. Add the garlic and remaining ingredients to the potato.
  7. Process until smooth.
  8. Scoop the hummus into a serving bowl and refrigerate to chill.
  9. Top with fresh parsley and serve with fresh veggies and plantain chips.
Created using The Recipes Generator