Here at Tablespoon, we love a good hummus. We’ve made some pretty yummy spreads in the past, but no brag, this might be our best one yet. We took one of our favorite secret ingredients, miso, and blended it with the roast-y, toasty flavors of sweet potatoes and garlic. …



  • 1 Heat oven to 400°F. Line rimmed cookie sheet with foil; spray with cooking spray. Place sweet potato on cookie sheet, and poke all over with fork. Add garlic cloves to pan. Bake 20 minutes, then remove garlic; let stand to cool. Continue to bake sweet potato 40 minutes to 1 hour 5 minutes or until sweet potato is completely tender when pierced all the way through with knife. Let stand about 10 minutes or until cool enough to handle.
  • 2 Peel cooked sweet potato and garlic; place in large food processor. Add chick peas, tahini, lemon juice, olive oil, miso paste, soy sauce and salt. Cover; process until smooth. If needed, add water 1 tablespoon at a time to desired consistency. Cover and chill at least 2 hours to allow flavors to blend.
  • Different types of miso paste can vary widely in their sodium levels. We added a just a little salt to this recipe to balance the saltiness just right, but consider holding off on adding the salt before tasting, just in case your miso paste is on the saltier side. It’s much easier to add salt than it is to take it away!
  • Throwing unpeeled garlic in the oven is a great technique for prepping garlic. Since your oven will be on anyway, roast extra garlic to use for garlic bread, dressings and more. Roasting garlic takes its edge off and adds a pleasant sweetness.
  • There’s no end to what this hummus tastes good on. Use it as a sandwich spread with roasted veggies or turkey, add a scoop to a salad or grain bowl, or simply eat with a spoon. We’re not here to judge.
  • In this hummus, we preferred the flavor of regular, not roasted, tahini.
% Daily Value*:

*Percent Daily Values are based on a 2,000 calorie diet.

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