Skip Nav
Healthy Living
Curious About the Mediterranean Diet? Here's a Week of Meals to Get You Started
Soup
7 Low-Calorie Soups From Amazon That Make For Easy and Healthy Lunches
Weight Loss
A Trainer Says This Is the Best Workout to Do If You Want to Lose Weight and Build Muscle
Busy Phillips Workouts for Mental Health
Busy Philipps
Busy Philipps Explains Why She Works Out For Her Mental Health: "It's Just Not a Choice"
Healthy Living
Cheese-Lovers, Here's All the Dairy You Can Eat on the Keto Diet

Sweet Potato Hummus Recipe

After Tasting This, You'll Never Want Regular Hummus Again

There is always a tub of hummus in my fridge. It's a snacking staple that offers the creaminess of rich, dairy-laden dip with a much higher protein content and fewer calories. The classic hummus is always delicious, but it's fun to mix things up with new spices and ingredients — this sweet potato variation is testament to the power of a little extra produce in your dip. Blend it up for game day for a fresh and nutrient-rich take on Mediterranean tradition.

Sweet Potato Hummus

From Power Foods

Notes

I served my hummus alongside pita chips, but it would be delicious with any of your favorite crackers or chips.

Sweet Potato Hummus Recipe

Ingredients

  1. 1 pound sweet potatoes, peeled and cut into 1-inch pieces
  2. 1 (15-ounce) can chickpeas, drained and rinsed
  3. 1/4 cup fresh lemon juice
  4. 1/4 cup tahini
  5. 2 tablespoons olive oil
  6. 2 teaspoons ground cumin
  7. 1 garlic clove, finely chopped
  8. Coarse salt and freshly ground pepper
  9. 1/2 teaspoon hot or smoked paprika, for garnish

Directions

  1. Fill a large pot with 2 inches of water. Set a steamer basket or colander inside the pot, and bring water to a boil. Add the potatoes, reduce heat to a simmer, cover, and cook until potatoes are tender (about 10 to 12 minutes).
  2. Transfer potatoes to a food processor. Add chickpeas, lemon juice, tahini, oil, cumin, and garlic. Puree until smooth for about 1 minute. If its consistency is too thick for your liking, thin with up to 2 tablespoons of water.
  3. Add 1/4 teaspoon salt and season with pepper. Let cool, and refrigerate for up to 1 week in an airtight container. Garnish with paprika before serving.

Nutrition

Calories per serving
272
Image Source: Lizzie Fuhr
Latest Fitness
All the Latest From Ryan Reynolds