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Sweet Potato Hummus

Sweet Potato Hummus

PowerUp Recipes

Sweet Potato Hummus

  • 2 sweet potatoes (1/2 pound), peeled, cut into 1-inch pieces
  • 1 15-ounce can garbanzo beans, drained and rinsed*
  • 2 tablespoons lemon juice (or juice of 1 lemon)
  • 1/4 cup tahini (optional – if omitting, use additional 1/4 cup olive oil)
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 clove garlic, minced
  • 1/8 teaspoon salt, to taste
  • 1/8 teaspoon pepper, to taste


*You can cook 1/2 cup dried garbanzo beans to get 1 1/2 cups cooked beans. Use this as a substitute for canned beans.


Makes: 16 (approximately 2 tablespoons each)

  1. Boil the peeled and cut sweet potatoes in a large pot for 10 minutes or until you can pierce them easily with a fork. Once soft, drain the sweet potatoes and let cool for 10 minutes.
  2. Once cool, transfer potatoes to a blender. Add garbanzo beans, lemon juice, tahini, olive oil, cumin, garlic, salt and pepper to the blender. Then blend until it is smooth. Note: If it is too thick, add 1 tablespoon of water and blend. Repeat until you get the consistency that you desire.
  3. Serve the hummus with fresh vegetables, with whole-wheat pita bread, or on a sandwich.

Recipe reprinted from The Food Group