Sweet potato hummus

I love sweet potatoes, and browsing through pinterest there are a bunch of fun ways to use sweet potatoes in either baking, or in this case, hummus! I added a few different spices, and I’m sure some other spice combinations would work great too! This made way more hummus than I was expecting (filled a whole 16 oz. container plus another smaller container), which is great if you are entertaining for a party or just want it to last a little longer! The sweetness is by no means overpowering, and the cumin and lemon gives it a great flavor. I am planning on dipping veggies, chips, and also some avocado into this hummus…Enjoy!

Recipe adapted from: http://www.thekitchenismyplayground.com/2013/01/sweet-potato-hummus.html


  • 2 medium-sized sweet potatoes
  • 1 (15 oz.) can chickpeas, drained and rinsed
  • A little less than 1/4 c. fresh lemon juice (about 1 lemon)
  • 1/4 c. tahini
  • 3 T. extra virgin olive oil 
  • 2 tsp. ground cumin
  • ½ tsp. nutmeg
  • ½ tsp. cinnamon
  • 1 garlic clove, minced
  • 1 T. gomasio seeds (sesame seeds and salt mix)
  • 1/4 tsp. salt
  • 1/8 tsp. ground black pepper
  • 1/4 to 1/2 c. water


  1. Cook the sweet potatoes – I placed them in oven (400 degrees) for about 45 minutes
  2. Place sweet potato in a food processor. Add the chickpeas, lemon juice, tahini, olive oil, spices, garlic, gomasio seeds and 1/4 cup of the water. Process until smooth, approximately 1 minute. Add remaining water, or more olive oil if needed, and continue processing to achieve desired consistency.
  3. Add salt, pepper; stir to combine.
  4. Store in an airtight container in the refrigerator for up to a week.

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