Lectin-Free Vegan Sweet Potato Hummus
Prep
Cook
Total
Yield 1 cup
Vegan / Gluten-Free / Dairy-Free / Lectin-Free / Chickpea-Free / Paleo-Friendly
Ingredients
- 1 cup organic sweet potato (baked)
- 1/4 cup organic tahini
- 1/4 cup organic lime juice (freshly squeezed)
- 2 tablespoons organic extra-virgin olive oil
- 2 cloves organic garlic
- 1/2 teaspoon organic ground black pepper
- 1/2 teaspoon Himalayan pink salt
Instructions
Prepare the sweet potato:
- Preheat oven to 350 degrees.
- Pierce the outside of the sweet potato with a fork on all sides.
- Place the sweet potato on a baking pan lined with parchment paper and bake for 60 minutes.
Prepare the hummus:
- Once the sweet potato is ready, slice it in half, scoop out the insides with a spoon, and place them in a Vitamix (you should have +/- 1 cup baked sweet potato).
- Add the remaining ingredients to the Vitamix and blend until it's creamy and smooth, using the tamper if needed.
- Adjust seasonings to your preference.
- Store in an air-tight BPA-free container in the refrigerator.
- Enjoy!
Notes
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The recipe and photographs for "Lectin-Free Vegan Sweet Potato Hummus" by Karielyn Tillman of The Healthy Family and Home website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.
Recipe Roundups: Food Bloggers are always welcome to use a photo and a link back to my original post to share on recipe roundups without requesting permission.
Recipe by The Healthy Family and Home™ at https://thehealthyfamilyandhome.com/lectin-free-vegan-sweet-potato-hummus/