Roasted Sweet Potato & Pumpkin Hummus

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1 15oz can chickpeas, rinsed and peeled

1 sweet potato, peeled and cubed

1/4 cup Califia Farms Plant Butter Olive Oil (melted)

1/2 cup canned pumpkin puree

Juice of 1 lemon

1/2 cup tahini

2 garlic cloves

1/2 teaspoon chili powder

1/2 teaspoon paprika

1/2 cup olive oil

2-3 tablespoons water (or adjust to desired thickness)

Salt and pepper to taste

Top with pumpkin seeds and paprika


Preheat your oven to 400 degrees.

Peel and cube your sweet potato and add on a sheet tray with parchment, roast for 30-45 minutes until cooked through. Cool.

In a food processor or blender, add in all your ingredients for the hummus until a thick hummus consistency forms.

Spread in a bowl and shallow plate and top with pumpkin and paprika.