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.

Arugula basil pesto


Pesto is one of my favorite condiments; it can be put on so many different foods to enhance the flavor. I now have made this pesto twice and have managed to incorporate it into numerous meals, including scrambled eggs, avocado mac and cheese, along with several lunches (a few creations pictured below).

Pesto is easy to make in a food processor, and fun to experiment with different ratios and mixtures of ingredients.


  • 2 cups of arugula
  • ½ a cup of basil (or more if you have more)
  • ¼ cup walnuts
  • ¼ cup pinenuts
  • ½ cup extra virgin olive oil
  • 2 garlic cloves pressed
  • ½ cup parmesan cheese