Sweet Potato Hummus

  • Provided by:

    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

blog comments powered by Disqus
The Live Well Network
Knock It Off!
Live Big with Ali Vincent
My Family Recipe Rocks!
Food Rush
Home Chef Showdown
Sweet Retreats
We Owe What?
Let's Dish
Mexico: One Plate at a Time
Home with Lisa Quinn
Steven and Chris
Good Cookin' with Bruce Aidells
Children's Programming