Sweet Potato Hummus

There isn’t a happy hour, hors d’oeuvre,  lunch or snack that doesn’t stand to move up a few notches on account of homemade hummus. In my humble opinion, hummus is always welcome and even though no one ever gets tired traditional hummus, some delightful variations promise to keep it from ever losing its luster. Until last week, Roasted Beet Hummus was my favorite variation. The most recent combination to emerge from my food processor has managed to plus one of my faves even further.

Sweet potato hummus has a definite holiday flavor, while still holding on to that distinct garlicky, lemony, garbanzo, hummusness that the world can’t get enough of.  Definitely worth a try.


  • 1/2 cup cooked sweet potatoes
  • 1 14 oz. can of garbanzo beans
  • 1 Tbsp. tahini
  • 3 Tbsp. fresh squeezed lemon juice
  • 2 large cloves of garlic
  • 1/3 cup  of fresh parsley
  • 2 Tbsp. olive oil
  • 1 tsp. cumin
  • 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 2-4 Tbsp. water

The sweet potato can either be peeled and steamed for 20 minutes, or roasted whole at 375 for about an hour.  The ideal, time-saving situation would be a leftover sweet potato.

Mash sweet potato with a fork. Add all ingredients to a food processor and blend thoroughly for 2-3 minutes. Add additional water to achieve desired consistency. Serve at room temperature.