Sweet Potato Hummus

 In Recipes, Sweet Potatoes

Ingredient                                                            Amount 

Sweet Potatoes, roasted and pureed               1 cup

Cooked White Beans or Garbanzo                   2 cups
Beans, rinsed

Olive Oil                                                                ½ cup

Tahini                                                                    ¼ cup

Garlic, minced                                                     2 cloves

Cayenne                                                                to taste, optional

Salt                                                                         to taste

Lemon Juice                                                         to taste

Extra-virgin olive oil                                          2 tsp


  1. In a food processor: add the sweet potato puree, beens, oil, tahini, garlic, cayenne (if using), salt, and lemon juice.
  2. Puree until desired consistency is reached (some like their hummus chunkier than others). Season to taste and refrigerate until ready to serve. Once ready to serve: place in a serving bowl and drizzle extra-virgin olive oil on top as a garnish.

To make sweet potato puree:

Preheat an oven to 350F. Prick scrubbed, whole sweet potatoes with a fork and toss in a little olive oil. Place on a baking tray lined with parchment and cook until extremely tender. You can check them with either a knife or meat fork—if you’re able to pierce the skin and it easily pushes through the sweet potato, then it is tender enough. Sweet potatoes typically take between 45 minutes to an hour to become tender, but this can vary depending on size. If you’re in a time crunch, you can also prick the whole sweet potatoes with a fork and then microwave them until tender. This can take anywhere between 3 and 8 minutes, depending on the microwave so work in minute intervals.

Once the sweet potatoes are tender, allow them to cool fully. Peel the skin and place the pulp into a food processor. Blend until smooth.