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Sweet Potato Harvest Hummus

Sweet Potato Harvest Hummus

Prep time- 15 minutes
Cook time- 45-60 minutes (included baking the sweet potatoes)
Total time- 1 hour
Yield: 2 cups


  • 2 medium sweet potatoes- scrubbed clean
  • 3 tablespoons olive oil
  • 2 cups cooked chickpeas (or one can of chickpeas, rinsed and drained)
  • 3 tablespoons tahini (recipe below)
  • 3 cloves garlic, peeled
  • Juice of 1 lemon
  • ¼- ½ teaspoon of sea salt (more to taste)
  • 1 teaspoon cayenne pepper (optional and more to taste if you like)
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin


  1. Preheat oven to 425 degrees Fahrenheit. Bake the sweet potatoes in a baking dish or directly on an oven rack for 45-60 minutes. You know they are cooked when they are soft to the touch.
  2. While the sweet potatoes are cooling, toss the other ingredients into a food processor. Once the sweet potatoes have cooled enough to handle, tear off the skin (this should be a very easy job) and drop them into the food processor as well.
    Blend well, stopping to scrape down the sides of the bowl occasionally.
  3. Garnish with fresh parsley and cayenne pepper (or paprika if you are shy with spice).


Homemade Tahini

Prep time- 5 minutes
Yield: 1 cup


  • 1 cup sesame seeds
  • 3 tablespoons olive oil
  • 1 tablespoon fresh lemon juice (1/2 a lemon)
  • 1 teaspoon sea salt
  • 1-3 tablespoons water- add one at a time until smooth


  1. Place sesame seeds in the bowl of a food processor fitted with a steel blade and pulse with olive oil a few times. Add the lemon juice and the sea salt, pause to taste and to scrape down sides and then run the machine until smooth…slowly adding water until you have reached your desired consistency.


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