Name: Sweet Potato Hummus
Total time: 10 min
Ingredients: 2 large sweet potatoes; ¼ cup tahini; 3 tablespoons lemon juice; 4 cloves garlic; 1½ teaspoons sea salt; 1 teaspoon ground cumin; ¼ teaspoon cayenne pepper (optional)

Ready In: 10 minutes
Makes 2½ cups
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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, Jul 25, 2018

Ingredients

2 large sweet potatoes
¼ cup tahini
3 tablespoons lemon juice
4 cloves garlic
1½ teaspoons sea salt
1 teaspoon ground cumin
¼ teaspoon cayenne pepper (optional)

Instructions

Preheat oven to 350°F. Scrub 2 large sweet potatoes; pat them dry. Prick the potatoes with a fork. Bake for 1 hour or until very tender; cool. Halve the potatoes and scoop the pulp into a food processor. Cover and process until smooth and creamy.
Add the tahini, lemon juice, garlic, salt, cumin, and cayenne pepper (if using) to the pureed sweet potato in the food processor. Cover and process until smooth and creamy. Store in the refrigerator up to a week.

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7 Comments

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(5 from 6 votes)

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Kimberly1 year ago

This is delicious! I put in a tortilla with black beans and throw in the air fryer 5 minutes!

Sandra1 year ago

So tasty! Even my husband, who wouldn’t eat a sweet potato if you paid him, loved it.

Shacone2 years ago

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

Cynthia King2 years ago

Thanks for sharing!

Ryan Paddle2 years ago

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!

Kelly H2 years ago

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.

Beth2 years ago

I love this hummus!

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about the author

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.

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