Sweet Potato Hummus

Sweet Potato Hummus


3 sweet potatoes baked, centers removed from skins

2 – 16 0z cans chickpeas

4 TBS Tahini

4 TBS grapeseed or olive oil

6 cloves of garlic minced

3 TBS fresh lemon juice

4 TBS maple syrup

Salted Toasted Pepita seeds (pumpkin seeds)

Red pepper flakes

Pinch of Salt

1-2 TBS of water if needed for proper consistency

Pulse everything in a food processor a few times, then process it until it reaches the consistency that you like.

Sprinkle the top with red pepper flakes, a drizzle of maple syrup and pepita seeds.


This makes a large serving – you may want to cut the recipe in half.



I used the leftover as a  puree one night – I added a little heavy cream and got the consistency a little creamier a few nights later and served it warm as a vegetable puree with my dinner.