Description
A vibrant and creamy dip made from purple sweet potatoes, tahini, and garlic, perfect for impressing guests.
Ingredients
Scale
- 12.35 ounces steamed purple sweet potatoes
- 6.7 ounces whole milk (or almond/oat milk for vegan)
- 3 tablespoons tahini
- 2 cloves garlic, peeled
- 1 tablespoon lemon juice
- 1 teaspoon pink Himalayan salt
- 2 teaspoons ground white pepper
- Crushed pistachios (for garnish)
- Chopped cilantro (for garnish)
Instructions
- Blend the steamed purple sweet potatoes, milk, tahini, and garlic until smooth.
- Adjust the consistency by adding more milk if needed until creamy.
- Season with lemon juice, salt, and white pepper; blend again.
- Assemble the hummus in a serving bowl and top with crushed pistachios and cilantro.
Notes
For creaminess, use room temperature tahini and dairy. Store leftovers in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg