Sweet Potato Hummus Recipe

IMG_4680 (500x333)Over the weekend I made use of the sweet potatoes I received in my bi-weekly order from Door-to-Door Organics.  Typically I review recipes that call for whatever veggie I’m looking to include and this weekend was no exception.  On the website Choosing Raw I found a fabulous recipe for Sweet Potato hummus which is totally out of this world.

Give it a try, I promise, you will NOT be disappointed!

Sweet Potato Hummus

Recipe by Gena of ChoosingRaw.com


  • 2 small or 1 very large sweet potato, cooked, skin removed, and cut into chunks, I baked my potatoes but you can make them however you want, just make sure they are cooked!
  • 1 can chickpeas, drained, reserve liquid
  • 1 1/2 tsp sesame oil
  • 5 Tbsp tahini
  • 1 tsp curry powder
  • 1/2 tsp salt
  • black pepper to taste
  • water
  • paprika


  • place cooked potatoes, skins removed, in a food processor, I used my Vitamix which worked really well.
  • optional step, which I did, warm up your beans.  this really isn’t necessary for great hummus, but guess what?  It’s a really, really good trick of the trade.  Either microwave your chickpeas 1 minute (OK, for the record, I don’t much like microwave cooking, but I don’t think it’s going to harm us if we do it once upon a hummus), or pour the chickpeas and their canning liquid into a little sauce pot and get them warm.  Drain them after, but reserve the liquid.  That’s it – not a lot of effort for a step that will really improve your hummus.
  • Place chickpeas (warm or hot) into the processor or Vitamix along with the sesame oil, tahini, curry, salt and pepper.  run the processor.  Take 1/2 cup (this should be all that’s left) of the canning liquid from the beans (it’s got starch in it, which will help make the hummus super delicious) and drizzle it into the processor to help create the perfect texture.
  • If you run out of liquid but the hummus needs to be thinner (this, by the way, should happen – all in all, I needed about 3/4C liquid for my batch) start drizzling in water.  Stop now and then scrape the bowl.  When the consistency is even, smooth and thick but not pasty, you’re done.
  • Sprinkle hummus with paprika, and serve

Homemade Tortilla Chips. Photo by rosaKI served my hummus with some whole wheat chips that I made myself from some tortillas I had in my fridge.  Basically I took two tortillas, sliced them in 8 pizza triangles with a pizza cutter, put on parchment paper on a cookie sheet, sprayed olive oil and drizzled with paprika. Once the triangles of tortillas were prepared this way, I put them in the oven at 350 for 13 minutes.

Try it out and let me know how it goes in the comments section.

Also, you will note I changed my blog theme, I thought this was easier to read, let me know your feedback.  I’ve also added some great menu items like Lentils Store which showcases great resources that you can purchase very inexpensively.

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