This creamy sweet potato hummus is made with cauliflower instead of chickpeas making it the perfect paleo Mediterranean appetizer.
Ok first off, I’m pretty sure tahini is the greatest substance on earth. Maybe even better than avocado because it doesn’t go bad and get so finicky with you. It’s the true liquid sunshine.
I’m finally eating tahini again after 7 months sesame-free so obvs I’m diving right into the hummus world, which is the most wonderful utility for tahini.
Back in college, I would get hummus from Pita Jungle on the regular—it was my reward for dealing with roommates and a crummy job. Since I’ve stopped eating chickpeas I’ve grown even more thankful for cauliflower, which is a very impressive chickpea replacement when making Paleo hummus. It truly is a miracle food.
With all going on in the world with Coronavirus I’ve been struggling to find cauliflower in stores and it’s been a true sadness. I’ve been rationing what I have and saving the bulk of it for my cauliflower hummus bc hummus is how I’m going to survive the quarantine. Trust me—once you make this you won’t hate your house as much.
Tips for making Paleo Sweet Potato Hummus:
Don’t skimp on the tahini! It’s the best part and helps make this truly taste like hummus
Use frozen cauliflower—it’s way easier to pop a steamer bag of frozen cauliflower in the microwave than to deal with a whole head.
Paleo Sweet Potato Hummus
PREP TIME 10 minutes
COOK TIME 10 minutes
TOTAL TIME 20 minutes
large cooked sweet potato
fresh garlic minced
Steam or cook the cauliflower florets until softened -- I steam mine for about 10 minutes.
Add cauliflower, sweet potato, garlic, tahini, and olive oil into a food processor or high speed blender and blend until smooth. Add salt to taste and enjoy!
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