This vibrant sweet potato and sage hummus transforms the classic Mediterranean dip into a seasonally-inspired delight. The addition of baked sweet potato creates a subtly sweet, earthy base that perfectly complements the traditional chickpea and tahini foundation, while the unexpected option of green tea as the liquid ingredient adds a gentle complexity rarely found in conventional hummus recipes.

What truly elevates this creation is the aromatic sage garnish, particularly the delicate sage flowers that bring both visual appeal and culinary sophistication. These tiny purple-blue blossoms offer a milder, more nuanced version of sage’s distinctive flavor profile along with a stunning visual contrast against the orange-hued hummus. Beyond their aesthetic charm, sage flowers contain the same beneficial compounds as the leaves, adding a subtle herbaceous note that transforms this humble dip into a conversation-worthy appetizer.

sweet potato & sage hummus

• 1 (15-ounce) can no-salt-added chickpeas, drained
• 1/3 cup tahini
• 1/4 cup cold water or unsweetened green tea, or to taste
• 2 to 3 tablespoons lemon juice
• 1 large garlic clove
• 1/2 teaspoon sea salt, or to taste
• 1 small unpeeled sweet potato, baked (you can do this in the microwave in minutes!)
• Sage-infused extra-virgin olive oil (or traditional extra-virgin olive oil), for drizzling
• Toppings: chickpeas and fresh sage flowers

Add all ingredients to a blender. Cover and puree on high speed for at least 3 minutes, scraping down sides as needed. Adjust liquid and salt as needed. Transfer to a bowl, drizzle with olive oil, and top as desired. Makes about 2 cups.

Note: This hummus includes sage flowers, which kinda provide a sausage-like flavor essence. Though do top it with whatever edible flowers you have. Chive blossoms are lovely here, too. Don’t have flowers? Add a few fresh basil leaves or fried sage leaves.SaveSave