Sweet Potato Hummus

Well those of you that know me, know that I love sweet potatoes.  I will try almost anything made with sweet potatoes.  I eat them plain, mixed into high protein pancakes,  roasted with other root vegetables or made into chili.  I just truly  love sweet potatoes.  So about a year ago when I was searching for a recipe to make hummus the old-fashioned way (by this I mean before Pinterest :), I came across a recipe for Sweet Potato Hummus. You better believe I made a batch of this as fast as possible and it was as good as I was hoping for.  The touch of cayenne pepper gave it a spicy kick to go along with the sweetness of the brown sugar, cinnamon and potatoes – I was in heaven.

As was common with me BP (before Pinterest), I lost track of this recipe and kind of forgot about it.  But last week when I was again searching for a hummus recipe and lo and behold, like a ray of sunlight on my Pinterest search, was a recipe for sweet potato hummus.  Now I couldn’t be certain that this was the exact recipe that I had made before, but all the ingredients were there and my mouth started to water.  So to give credit where credit is due, www.thenovicechefblog.com is where I found this recipe.

Mine came out a little bit thicker than I like this time (I think my large sweet potatoes were really large).   So next time I think I will try adding a little bit more olive oil and see what happens.  This is the perfect dip for a veggie tray or with pita chips.  I hope you guys enjoy this as much as I do.

Spicy Sweet Potato Hummus

Yield: A lot and you can freeze some of it for later


2 large sweet potatoes 3 garlic cloves 1 15 oz can chickpeas, rinsed and drained 1/4 cup tahini 1 lemon, juiced 2 tablespoons olive oil 2 tablespoons brown sugar 1 tablespoon cumin 1 teaspoon cinnamon 1/4 to 1/2 teaspoon cayenne pepper, to taste 1/2 teaspoon salt


Pre-heat oven to 400 degrees. Wrap each sweet potato with foil. Bake for 45 minutes to an hour, or until tender. If you are like me and are always in a hurry, you can microwave your potatoes for about 8 minutes and then you get to sample this stuff a whole lot quicker.

Peel sweet potatoes, set aside.

In a large food processor puree garlic cloves and chickpeas. Add tahini, lemon juice, olive oil, brown sugar, and spices. Puree until smooth. Then add sweet potatoes and puree until completely combined.

Nutrition Information: 1/4 cup hummus: Calories 128.5. Fat 5g. Carbs 18g. Fiber 3.1g. Sugars 4.9g. Protein 3.3g.

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