Sweet Potato Hummus

Maryea Flaherty
Prep Time 10 mins
Cook Time 7 mins
Total Time 17 mins
Servings 10 servings


  • 2 tbsp avocado oil
  • 1 sweet potato large peeled and cut into cubes
  • 1/2 tsp salt
  • 3 garlic cloves minced
  • 1 large lemon the juice from the lemon is needed
  • 15 oz cooked chickpeas (1 can
  • 1/4 cup tahini
  • 1 tsp ground cumin


  • Press the Sauté button and pour the oil into the inner pot. Allow it to heat 2 minutes.
  • Add the sweet potato and salt and sauté for 2 minutes. Add the garlic and sauté for an additional 30 seconds. Press the Cancel button.
  • Add the lemon juice and secure the lid. Press the Manual or Pressure Cook button and adjust the time to 2 minutes.
  • When the timer beeps, quick-release pressure until float valve drops and then unlock lid. Allow the mixture to cool.
  • Transfer the contents of the inner pot to a large food processor. Add the chickpeas, tahini, and cumin and process until you have a smooth mixture.
  • Allow the hummus to chill in the refrigerator at least before serving.


CALORIES: 114 | FAT: 6g | PROTEIN: 4g | SODIUM: 250mg | FIBER: 3g | CARBOHYDRATES: 11g | SUGAR: 1g