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Sweet Potato Hummus (gluten free)


  • 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
  • 1/3 cup water
  • Sweet or smoked ground paprika for garnish
  • Optional: 1 teaspoon curry powder


  • 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.
  • 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: 1g