Sweet Potato Hummus

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My son is a hummus-fanatic…he literally goes to town on the stuff!

Yesterday was one of those “I don’t feel like making anything but I have to make SOMEthing” days, so the easiest thing I could think of was whipping up hummus (which usually ends up being my last-minute go-to meal on lazy days or “Oops, I forgot to go grocery shopping” days!).

However, to make up for my laziness I had the brilliant idea of switching it up a bit…by adding sweet potato!


Although many ingredients are the same as regular hummus, the sweet potato adds such a creamy, sweet (obviously) texture and the paprika and nutmeg are just enough to take the hummus to another flavour level.

Of course I didn’t notice until after I had made the hummus that we were out of nachos…so I made my own!

A simple tortilla, topped with some salt and cumin, and baked in the oven.  And there you have ’em…tasty homemade pita chips!


(Yields about 2 cups)
1 medium sweet potato (about 1 cup), boiled or steamed, cut into 1″ cubes
1 cup chickpeas, drained and rinsed
1/4 cup tahini
1/4 cup fresh lemon juice (start with 2 tbsp. then add more if desired)
2 tbsp. extra-virgin olive oil
1/2 tsp. paprika
1/2 tsp. cumin
1/8 tsp. nutmeg
1-2 garlic cloves, if desired
salt to taste

Boil or steam sweet potato under fork tender.  Alternatively, you can nuke it in the microwave for 15-20 minutes, depending on the power setting.  (Cut it in half, poke with a fork a few times, and heat skin side-down.)

I’m so excited to share the discovery I made!  I KNOW that the key to getting a creamy consistency is to remove the outer shell of the chickpeas, however, I’ve never had the desire to buy dried chickpeas and go through the process of cooking and peeling them, etc.

This revelation occurred while I was drying off the chickpeas in a paper towel (after having rinsed them).  Before my very eyes the coating just came right off!!  (YES, I have a food blog, but NO, I don’t know EVERYTHING there is to know about cooking!).


Place all ingredients (including the “coating-less” chickpeas!) in a small food processor.


Blend until well combined and creamy.

*TIP: If the hummus is too thick and you don’t want to add any more condiment, simply add a tablespoon or two of water to thin it out.


As for the pita chips, set the oven to 400 degrees and spray a large baking sheet with cooking spray.  Cut tortilla in triangles, sprinkle with salt and cumin then line up on the baking sheet.

Cook for 3 minutes per side…it’s as simple as that! ;-)


Serve this hummus to baby to add some variety to their first foods options.  It’s sweet and simple enough that baby will love it and I’m sure they’ll appreciate that extra kick of flavour!


Someone approved! ;-)


Enough pictures already…time to dig in ;-)


Sweet Potato Hummus written by Lisa Codina average rating 4.5/5 - 10 user ratings
  • Rose Corda

    Great tip on getting the peel off the chickpeas……. I will definitely try this recipe

  • Rose Corda

    I add a few spoonfuls of greek yogurt to my hummus for a creamy taste too.

    • http://www.facebook.com/lisa.corda.37 Lisa Corda

      I do too ;-)