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Sweet Potato Hummus

April 26, 2010

by Emily

We eat a lot of hummus at my maison, so I decided it was about time I attempted to make my own! Given how simple the recipes are, it is a little ridiculous that I buy the pre-packaged stuff anyway. I just couldn’t get excited about making the plain-jane-no-frills versions… So I was thrilled when I found this recipe with a sweet potato twist. The sweet potato flavor is subtle, but still apparent, and I have to say it is a pretty fabulous take on this old standby snack. Hummus is the perfect healthy snack when paired with veggies and pita chips, but I am also going to use it as a spread to jazz up my standard-issue turkey sandwich. This recipe (along with the Sweet Pea and Ricotta Crostini) is easy to throw together, but delivers unique flavors – perfect to have on hand as a satisfying snack or even for your next get-together.

Sweet Potato Hummus

from Martha Stewart’s Whole Living Site

1 pound sweet potatoes, peeled and cut into 1-inch pieces
1 can (19.5 ounces) chickpeas, drained and rinsed (or soak your own!)
1/4 cup fresh lemon juice (from 1-2 lemons)
1/4 cup tahini
2 tablespoons olive oil
2 teaspoons ground cumin
1 garlic clove, chopped
Coarse salt and ground pepper, to taste
Whole-wheat pita, pita chips, and crudites for serving

Steam sweet potatoes until tender, about 10-12 minutes. Transfer to a food processor.

Combine chickpeas, lemon juice, tahini, oil, cumin, and garlic in the food processor. Puree, about 1 minute.  If combination is too thick, add a bit of water, if necessary.

Season to taste with with salt and pepper and let cool. Refrigerate, in an airtight container, up to 1 week.

Serve with pita, pita chips, and crudites.

5 Comments leave one →
  1. April 27, 2010 4:02 am

    Trying this this weekend.

  2. Mandy permalink
    April 27, 2010 7:57 am



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