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Sweet Potato Hummus


Sweet potatoes' orange glow gives away their beta-carotene content. By serving this dip with whole-wheat pita and raw vegetables such as red peppers and broccoli, you also get selenium, vitamin C, and sulforaphane.

  • Prep:
  • Total Time:
  • Yield: Makes 4 cups

Source: Body+Soul, July/August 2009


  • 1 pound sweet potatoes, peeled and cut into 1-inch pieces
  • 1 can (19.5 ounces) chickpeas, drained and rinsed
  • 1/4 cup fresh lemon juice (from 1 lemon)
  • 1/4 cup tahini
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 garlic clove, chopped
  • Coarse salt and ground pepper
  • Whole-wheat pita and crudites such as red pepper and broccoli


  1. Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until tender, 10 to 12 minutes. Transfer to a food processor.

  2. Combine chickpeas, lemon juice, tahini, oil, cumin, and garlic in the food processor. Puree, about 1 minute; thin with water if necessary. Season with salt and pepper and let cool; refrigerate, in an airtight container, up to 1 week. Serve with pita and crudites.

Reviews Add a comment

  • zaira2000
    14 JUL, 2014
    I love sweet potato!
  • Amalia23
    4 JAN, 2014
    maybe we can change the orange sweet potato with something that we can be found easily around us like Indonesian sweet potato. The Venus Factor
  • seprice86
    21 APR, 2013
    If these "sweet potatoes" are orange, doesn't that mean that they are actually calling for yams in this recipe? Or does the seasoning create the orange hue?
  • Swiftdanzer
    25 OCT, 2012
    Great recipe. I microwaved the sweet fine. I added more garlic. I added splenda brand brown sugar (about 1/4 cup) and some cinnamon. Love love love.
  • JennieVH
    18 JUL, 2012
    Wow, super disappointing. Very little hummus flavor. I doubled the garlic and added more cumin & salt... nothing. Bummer.