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Sweet Potato Hummus.

January 30, 2011 Gluten Free, Hummus, Small Plates

For days now, I’ve been hinting at the arrival of this:

Sweet potato hummus

My favorite new hummus. And that’s saying a lot, because I love hummus, and there are plenty of tried and true variations to which I’ve already pledged my heart. Still, we all know that sweet ‘taters are among my favorite foods, so it actually surprises me that it’s taken me this long to mix them up with chickpeas and tahini. What was(n’t) I thinking?

This hummus has it all. It’s tasty, satisfying, and it has both sweet and salty notes. So far, I’ve layered it into Ezekiel tortillas for lunch, scooped it on top of a nutrient dense salad or two, and stuffed it into some raw collard wraps. It would be a perfect appetizer for parties, and I bet it would be great for topping veggie burgers.

Sweet potato hummus

Anyway, this stuff is good. It’s very good. It’s also chock full of the nutrient benefits of chickpeas, including folate, fiber, protein, and iron. I love the rich, creamy texture that freshly baked sweet potato helps to create. Without further ado, the recipe.

Sweet potato hummus

Sweet Potato Hummus (gluten free)
Print
Serves: Makes 2¼ cups, or 9 Servings
Ingredients
  • 1 cup mashed, cooked sweet potato (about 1 medium sized potato; you can either bake it or steam it before preparing the hummus)
  • 1 ¾ cups cooked chickpeas (or 1 15-ounce can chickpeas, rinsed and drained well)
  • ¼ cup tahini
  • 2 tablespoons freshly squeezed lemon juice
  • 1 clove garlic, roughly chopped
  • ½ teaspoon salt
  • 1 teaspoon toasted sesame oil
  • ⅓ cup water
  • Sweet or smoked ground paprika, for garnish
  • Optional: 1 teaspoon curry powder
Instructions
  1. Place all ingredients except for the water in a food processor fitted with the S blade. Pulse a few times to break the chickpeas down.
  2. Run the motor of the food processor and drizzle the water in in a thin stream. Continue processing for 2-3 minutes, or until the hummus is completely smooth. Sprinkle with paprika and serve. Leftover hummus will keep in an airtight container in the fridge for up to five days.
Serving size: ¼ cup
3.5.3239

Hummus lovers, this one has your names on it. As you’ll see, I offer both curry powder as an additional flavor option. It, coupled with the sesame oil, will give the hummus a more unusual twist, whereas the regular version tastes mostly like a standard batch of hummus that has been married with the sweetness of sweet potato. Either way, you can’t go wrong.

Enjoy the recipe, folks. Here’s to a less snowy week!

xo

Creamy, dreamy, spreadable sweet potato hummus | Vegan and crowd-pleasing! |The Full Helping
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Categories: Gluten Free, Hummus, Small Plates Tags: chickpeas, gluten free, hummus, recipe, spread, sweet potato, tahini

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Reader Interactions

Comments

  1. julie says

    February 4, 2013 at 3:34 pm

    how it can be considered raw if you have to cook the sweet potato??

    Reply
    • Gena says

      February 4, 2013 at 3:36 pm

      Julie,

      This website features both raw and cooked vegan recipes. This one is cooked.

      G

      Reply
  2. Swati says

    March 25, 2013 at 11:52 pm

    Gina, I love hummus too. This one is healthy as well as tasty. Sweet potato is a rich source of anti-oxidants, vitamins, minerals and dietary fiber.

    Reply
  3. Cristine says

    April 25, 2013 at 9:37 pm

    My brother recommended I may like this blog. He used to be totally
    right. This post truly made my day. You can not imagine just how a lot time I had spent for
    this information! Thanks!

    Reply
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    July 17, 2013 at 12:30 pm

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  5. Elena Robertson says

    January 30, 2015 at 5:10 am

    Hi! I wanted to say how much I love your site–I live in Cambodia, and have never had much of an interest in cooking until moving abroad a year and a half ago. Because I only have a burner and a blender, and some items are simply unavailable or WAY out of my price range, I have to make a lot of modifications to your recipes (much to my dismay) and they still manage to taste great! I just made this hummus and love it–may have accidentally eaten several spoonfuls by themselves…
    Thank you for being such a great blogger and recipe creator!

    Reply
  6. Zoya says

    March 22, 2016 at 3:13 pm

    Could I use a vitamix instead of a food processor?

    Reply
    • Gena says

      March 22, 2016 at 3:53 pm

      You can, though I find that hummus in the Vitamix is a little tough (you have to add a fair bit of liquid to keep it moving and use the tamp attachment quite a bit to keep things churning). It’s totally possible, though!

      Reply
« Older Comments

Trackbacks

  1. Playing with my food | Warped Wooden Box says:
    January 2, 2013 at 8:36 am

    […] Sweet potato hummus via: Choosing Raw […]

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  2. Carrot Ginger Lime Soup with Sweet Potato Hummus (& What to do with leftover roasted sweet potatoes) « the taste space – steam, bake, boil, shake! says:
    January 17, 2013 at 9:30 pm

    […] Sweet Potato Hummus Adapted from Choosing Raw […]

    Reply
  3. Menu Plan Monday: Broccoli Soup, Masala Lentils, Sweet Potato Hummus, and More | The Full Helping says:
    October 26, 2015 at 7:28 am

    […] •Quinoa (preparing a big batch for my soup tonight, and saving the leftovers for my lunch bowls) •Sweet potato hummus •5-ingredient red curry coconut […]

    Reply
  4. High Protein Hemp Hummus | The Full Helping says:
    December 28, 2015 at 5:47 pm

    […] little while ago, I got the following comment on my sweet potato hummus […]

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  5. Ridiculously Healthy Millet, Kale, and Yam Burgers says:
    December 20, 2016 at 2:28 pm

    […] made lunches by placing a cooked burger atop a big green salad, and adorning it with a smear of sweet potato hummus. […]

    Reply

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Hi! I’m Gena, voice of The Full Helping, certified nutritionist, cookbook author, and passionate vegan food educator. This space is where I share nourishing plant-based recipes, stories of self-care and self-discovery, and resources to help you explore an informed and compassionate relationship with food.

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