Sweet Potato Hummus

By Wendy Andresen | Jul 16, 2020

We can judge the popularity of hummus by the many increasingly available varieties in the supermarket. Here is an easy recipe that elevates a simple, healthy food to gourmet status with high nutritional value. I know I should’ve served it with pita bread and raw veggies, but bagel chips were all that was in the pantry, and they were durable for dipping.


12-ounce sweet potato (about 1 cup mashed)

15-ounce can garbanzo beans, drained

¼ cup extra-virgin olive oil, more for drizzling

3 Tbsp. lemon juice

2 Tbsp. tahini

1 tsp. chili powder

½ tsp. smoked paprika

¾ tsp. salt

¼ tsp. red pepper flakes (optional)

Water or bean liquid as needed

Toasted sesame seeds for garnish

Cilantro or parsley for garnish


  1. Poke several holes in the sweet potato and microwave it until it is easily pierced by a fork.
  2. When the sweet potato has cooled enough to handle, peel it and mash it into a measuring cup. You should end up with at least a cup, but a little more is even better.
  3. In a food processor, combine the sweet potato with the remaining ingredients. Add enough water or bean liquid to achieve the desired consistency. You might want it a little thicker if you’re eating it in a wrap than if you’re using it as a dip. Transfer the hummus to a serving dish.
  4. Drizzle a little more olive oil over the top when serving. Garnish with cilantro or parsley, and sprinkle with sesame seeds.

Wendy Andresen lives in Camden with her husband, Ray; her Sheltie, Sunshine; and her bunny, Cosi. She welcomes responses to her column at wendyandrayzer@yahoo.com.

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