Sweet Potato Hummus

sweet potato hummus Condiment
Sweet Potato Hummus
  • Prep 30 min
  • Total 2 hr 30 min
  • Servings 10

Hummus with fresh sweet potato packs even more plant power. Add a delicious blend of smoked paprika, coriander, and cumin to make this flavourful dip. ...MORE + LESS -


1 large orange-fleshed sweet potato (12 to 14 oz/340 to 400 g)
1 can (19 oz/540 mL) chick peas, drained, rinsed
1/4 cup (50 mL) almond butter or tahini
1/4 cup (50 mL) fresh lemon juice
3 tbsp (45 mL) extra-virgin olive oil
1 small clove garlic, halved
1 1/2 tsp (7 mL) fine sea salt
2 tsp (10 mL) smoked paprika
1 tsp (5 mL) ground coriander
1 tsp (5 mL) ground cumin

1/4 cup (50 mL) coarsely chopped almonds
2 tbsp (25 mL) coarsely chopped fresh Italian (flat-leaf) parsley
1 tbsp (15 mL) extra-virgin olive oil


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  • 1
    Prick skin of sweet potato with fork. Microwave on High 6 to 8 minutes or until tender. Let cool 15 minutes or until cool enough to handle. Peel and cut up cooked sweet potato.
  • 2
    To make hummus, place cooked sweet potato and remaining hummus ingredients in large food processor. Cover; process until smooth. If needed, add water 1 tablespoon at a time to desired consistency. Cover and chill at least 2 hours to allow flavours to blend.
  • 3
    To serve, spoon hummus onto serving platter. Top with almonds, parsley and 1 tablespoon olive oil. Serve with flatbread crackers and/or fresh veggies.

  • Did You Know? : Sweet potatoes are naturally rich tasting and sweet, and they are a good source of vitamins A and C.

No nutrition information available for this recipe

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