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Sweet Potato Hummus

January 27, 2010

Sweet potatoes are one of those ingredients that I pretty much like in any form.  And that’s weird, because they weren’t a vegetable that my parents ever served to me growing up.

In fact, my introduction to sweet potatoes came from my grandma, the most glorious non-cook on this side of the Mississippi.

I imagine it went like this:

  • Parents ship Branny off to granparents’ house so that I can annoy someone else.
  • Commence annoying grandparents.
  • Grandparents quickly learn that when the mouth is full, the chatterbox stops.
  • Grandma microwaves a sweet potato, desperate for anything to keep Branny occupied.
  • Suspicious looks come from my eyes.
  • Grandma douses sweet potato in imitation Mrs. Butterworth’s “maple” syrup.
  • Annoyance ends.  Mouth is full.

Since then, you can pretty much guarantee I’ll eat sweet potatoes in any way, shape, or form.  I, however, refuse to eat syrup (imitation maple or otherwise).

Sweet Potato Hummus (adapted from here)
16 oz chickpeas
2 sweet potatoes (not mammoth sized, not tiny)
2 T tahini
1/4 cup olive oil
1 clove garlic
1/4 – 1/2 cup stock

Cook sweet potatoes (bake, peel and steam, microwave) until soft.  Combine chickpeas, sweet potatoes, and garlic in a food processor.  Turn food processor on and drizzle olive oil into mix.  Add tahini and puree.  Add stock as needed to reach desired consistency.

Based on 12 hefty servings
Calories 108.0
Total Fat 5.7 g
Total Carbohydrate 12.2 g
Dietary Fiber 2.6 g
Sugars 2.5 g
Protein 2.6 g

3 Comments leave one →
  1. January 27, 2010 11:45 am

    I took a cooking class at a vegetarian restaurant once, and when I saw sweet potato hummus on the list of things we would be making, I thought it was kind of weird…but it is SO good! I like sweet potatoes in all forms too.

  2. January 27, 2010 3:34 pm


  3. February 25, 2010 9:43 pm

    This looks great! I love regular hummus and I love sweet potatoes so they must be good together!

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