Sweet Potato Hummus

Hummus is definitely an all-time favorite snack of mine. I thought I’d mix things up, adding a seasonal flavor with sweet potatoes. Sweet potatoes, an anti-inflammatory food, are a healing choice for stomach ulcers or for those suffering from IBS. They are excellent for digestion, as their starches break down easily and are actually soothing for the stomach. They have more vitamin A, C and fiber than regular potatoes. Serve with raw veggies, pita chips or these homemade gourmet Root Veggie Crisps. You can also use this as a spread on sandwiches or add with sprouts and veggies to your favorite collard wrap.

Sweet Potato Hummus

{Yield: about 4 cups}

1 lb sweet potatoes, peeled and cut into 1-inch pieces

1 can chickpeas, drained and rinsed

juice of 1 lemon

2 tsp ground cumin

3 Tbsp olive oil

1/4 cup tahini

1 large garlic clove, roughly chopped

couple pinches sea salt

pinch cayenne pepper (more or less depending on your taste)

Steam the sweet potatoes until fork tender, about 10 minutes in a steam basket over a simmer. Transfer to a food processor and add the remaining ingredients. Blend on high to mix.

Serve with freshly cracked black pepper, a drizzle of olive oil and sprinkle of large flaky sea salt. Store in an airtight container in the refrigerator for about 1 week.

6 thoughts on “Sweet Potato Hummus

  1. Yo!
    I made your sweet potato hummus today with northern beans instead of garbanzo and I added a whole jalapeno. Delish! I’m going to try the olive oil cake this weekend.

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