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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.
From The China Study Family Cookbook
By Del Sroufe,
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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.
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Comments (7)
This is delicious! I put in a tortilla with black beans and throw in the air fryer 5 minutes!
So tasty! Even my husband, who wouldn’t eat a sweet potato if you paid him, loved it.
This is absolutely delish, I used a buttercup squash in place of the sweet potato and I love it even better…soooo good. Thank you
Thanks for sharing!
Can’t stop saying “mmm that is good”.
Instead of cayenne pepper I used maybe half a teaspoon (just a sprinkle) of “Chipotle” from a Canadian company called Epicure.
Absolutely delicious!
I’ve made this recipe several times now and love it. I go heavy on the cayenne to make it a nice sweet heat. My last version I used purple sweet potatoes and it was beautiful! Surprised to see a hummus recipe without chick peas, but this one works great.
I love this hummus!