Sweet Potato Hummus

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    Ingredients Print Recipe

  • 1 lb sweet potatoes, peeled and cut into 1-inch pieces
  • 1 can chickpeas, drained and rinsed
  • juice of 1 lemon
  • 2 tsp ground cumin
  • 3 Tbsp olive oil
  • 1/4 cup tahini
  • 1 large garlic clove, roughly chopped
  • couple pinches sea salt
  • pinch cayenne pepper (more or less depending on your taste)


Steam the sweet potatoes until fork tender, about 10 minutes in a steam basket over a simmer.

Transfer to a food processor and add the remaining ingredients. Blend on high to mix.

Serve with freshly cracked black pepper, a drizzle of olive oil and a side of raw veggies, pita or veggie chips.

Store in an airtight container in the refrigerator for about 1 week.

Yield: about 4 cups

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