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With their bright color, earthy-sweet taste and creamy texture when blended, sweet potatoes are a natural fit for vegan hummus recipes. Here, a homemade sweet potato purée is doctored up with traditional hummus seasonings—tahini, lemon juice, garlic, and cumin—for a light twist on the chickpea classic. Feel free to play around with other seasonings as well to come up with your own ‘gourmet’ versions. Canned and frozen sweet potato purée can also be used in the recipe in place of fresh; just be sure to check the label to make sure the brand hasn’t been sweetened or seasoned.
By Del Sroufe,
Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.see more from this author