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Sweet Potato Hummus

Sweet Potato Hummus

Sweet Potato Hummus

Sweet Potato Hummus


1 pound sweet potatoes (roughly 2 medium)

1 can chickpeas, drained and rinsed

1 teaspoon chopped chipotle chili, canned in adobo sauce

1 garlic clove chopped

2 tablespoons fresh lime juice

2 tablespoons olive oil

2 tablespoons tahini

course sea salt and freshly ground pepper


Preheat the oven to 350 degrees.

Pierce potatoes several times with a fork; place on a foil lined baking sheet.

Bake for 1 hour or until tender.

Cool slightly, then peel and add to the bowl of a food processor. Add chickpeas, lime juice, tahini, olive oil, chipotle and garlic. Puree until smooth and thin with up to 2 tablespoons of water if necessary.

Add ¼ teaspoon salt and season with pepper.

Refrigerate for up to 1 week in an airtight container. Garnish with additional olive oil and smoked paprika before serving.

Serve with crackers and veggies.

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