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BBQ Sweet Potato Hummus

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Appetizer
Keyword: bbq, gluten free, hummus, sweet potato

Ingredients

  • 1 sweet potato cut in half, long ways
  • 2 tbsp avocado oil
  • 1 15 oz can chickpeas rinsed
  • 3 tbsp tahini
  • 1/4 cup EVOO or avocado oil
  • 2 lemons juice
  • 2 cloves garlic
  • 1 tsp salt
  • 1/2 tsp pepper
  • 4 tbsp bbq sauce
  • scallion garnish

Instructions

  • Preheat oven to 400 degrees F.
  • Take sweet potato and cut in half long ways and place over foil.  Drizzle avocado oil over front and back of each half.  Wrap tightly in foil and place on baking pan.  Bake for 60 min.
  • Remove potato from oven and let steam in the foil for 10 min before unwrapping.
  • While the sweet potato is steaming, take all ingredients and add to blender or food processor.
  • After sweet potato is finished steaming, scoop out the inside flesh (leaving skin) and add to blender with rest of ingredients.  You can either use a spoon to remove flesh, or take a sharp knife and cut around the inside edge of the potato.  Proceed cutting down the length, then across the width of the potato to create cubes.  Pull out cubes with a fork.
  • Add sweet potato to blender and blend all ingredients together until smooth.  Transfer to serving bowl and garnish with extra BBQ sauce and scallions.  Serve with fresh veggies or pita chips!