Low FODMAP Sweet Potato Hummus
A vibrant orange twist on classic hummus with roasted sweet potato, tahini, and warm spices. Naturally sweet and creamy.
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Spread sweet potato cubes on a baking sheet.
- 3
Drizzle with 1 tablespoon olive oil and toss to coat.
- 4
Roast for 35-45 minutes until very tender and caramelized.
- 5
Let sweet potato cool for 10 minutes.
- 6
Add sweet potato to a food processor with chickpeas.
- 7
Add tahini, lemon juice, remaining garlic-infused oil, cumin, paprika, and salt.
- 8
Process until completely smooth, about 3 minutes.
- 9
Add water as needed to reach desired consistency.
- 10
Transfer to a serving bowl and garnish with sesame seeds.
- 11
Drizzle with extra olive oil before serving.
FODMAP Notes
Sweet potato is low FODMAP at 1/2 cup (75g) per serving - this recipe portions appropriately. Combined with controlled chickpea portions, each serving remains safe. Garlic-infused oil is FODMAP-free.
Tips
- 💡 Roasting brings out natural sweetness
- 💡 Can use canned sweet potato in a pinch
- 💡 Add cayenne for a spicy version
- 💡 Great as a sandwich spread
Recipe Notes
This beautiful orange hummus combines the earthiness of chickpeas with sweet, roasted sweet potato. The result is naturally sweeter and creamier than traditional hummus.
Substitutions
- Sweet potato: Butternut squash or carrots
- Tahini: Almond butter
- Spices: Curry powder for different flavor profile
Storage
- Refrigerator: Keeps 5-7 days
- Freezer: Not recommended (sweet potato changes texture)
FODMAP Stacking Note
One serving (about 3 tablespoons) is low FODMAP. Contains both chickpeas and sweet potato, so watch stacking.
