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Recipe

Roasted Sweet Potato & Turmeric Hummus

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Wraps Snack
By Avery Anderson
Published January 16, 2020

Homemade hummus is one of my favorite store-bought items to make at home & it is such a great way to consume a number of additional vitamins & minerals. You can incorporate literally any flavor into the spread that you can think of! This years version features sweet potato & turmeric, inspired by the flavors of Angelic Bakehouse’s Garden Wraps. The Turmeric & Sweet Potato Wraps give the hummus a beautiful yellow color, as well as an additional boost of nutrients.

  • Cook Time
    0 min
  • Prep Time
    0 min
  • Category
    snack
  • Cuisine
  • Dietary
    vegan

There are so many ways you can enjoy this hummus too! You can serve the hummus with fresh vegetables, spread it onto a wrap or pair it with my homemade garlic crisps made with Angelic Bakehouse’s Garden Wraps! The wraps come in a variety of flavors (turmeric & sweet potato, kale + spinach, & beet), all made with sprouted whole grains. They toast up so nicely in the oven, making for a healthy alternative to tortilla chips.

Find the full recipe below! It is vegan friendly too.

Hummus Ingredients

  • 1 medium sweet potato, peeled & diced
  • 1 tablespoon extra virgin olive oil
  • salt & pepper, to taste
  • 1 can of chickpeas (15 ounces), rinsed & drained
  • 2 heaping tablespoons quality tahini
  • 3 cloves of garlic, smashed
  • 1 teaspoon fresh grated ginger
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons cold water
  • 2 tablespoons lemon juice, freshly squeezed
  • 1/4 cup extra virgin olive oil, plus more for serving
  • pepitas, for garnish
  • cilantro or parsley, for garnish

Garlic Chips Ingredients

Hummus Instructions

  1. Preheat oven to 400 degrees. Toss the sweet potato in olive oil, salt & pepper.
  2. Transfer to a lined baking sheet & roast until fork tender, about 25 minutes. Let cool completely.
  3. In a food processor combine the sweet potato, chickpeas, tahini, garlic, ginger, tumeric, cayenne pepper, water & lemon juice. Blend for 60 seconds.
  4. Add the salt, pepper & olive oil. Blend on high speed until mixture is creamy & smooth. If mixture is thick, add additional water until desired consistency is reached. Taste for salt & adjust as needed.
  5. Transfer hummus to a large serving bowl & drizzle with additional olive oil. Top with pepitas & fresh herbs.
  6. Serve fresh with garlic crisps for dipping!
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