Sweet Potato Hummus.

by Gena on January 30, 2011

For days now, I’ve been hinting at the arrival of this:

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My favorite new hummus. And that’s saying a lot because I love hummus, and there are plenty of tried and true variations to which I’ve already given my heart. Still, we all know that sweet ‘taters are among my favorite foods, so it actually surprises me that it’s taken me this long to mix them up with chickpeas and tahini. What was(n’t) I thinking?

This hummus has it all. It’s tasty, satisfying, and it’ll work equally well whether you’re craving salty or sweet foods. A few mornings ago, I slathered it on some of my raw cinnamon raisin bread for breakfast; I’ve also layered it into Ezekiel tortillas for lunch, scooped it on top of a nutrient dense salad or two, and stuffed it into some raw collard wraps, as you saw earlier this week:

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How are your wrap making skills, by the way? Tell me they’re stellar by now. You’ve had ample time to practice.

Anyway, this stuff is good. It’s very good. It’s so good that, even though the recipe yields more than regular hummus, I finished my batch within the usual time (no more than three days). If you’re sensitive to beans, but my bean-free zucchini hummus just isn’t cutting it, you might find that lessening the bean density per serving of hummus might actually do your digestive system some good. You’ll still be getting the wonderful nutrient benefits of chickpeas, including folate, fiber, protein, and iron, but you won’t be overdoing it, because the sweet potatoes will add a lot of the recipe’s volume.

They also add sweetness and a thick, hearty texture. What’s not to like?

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Sweet Potato Hummus (makes about 3 cups)

2 small or 1 very large sweet potato, cooked, skin removed, and cut into chunks (I like baking my potatoes, but if you’re in a big rush, you can steam them or nuke them)
1 can chickpeas, drained, but with the liquid reserved
1 1/2 tsp sesame oil
5 tbsp tahini
1 tsp curry powder
1/2 tsp salt
Black pepper to taste
Water
Paprika

1) Place sweet potatoes in the processor.

2) Optional step: warm up your beans. This really isn’t necessary for great hummus, but guess what? It’s a really, really good trick of the trade. Either microwave your chickpeas for 1 minute (OK, for the record, I don’t much like microwave cooking, but I don’t think it’s going to murder any of us if we do it once upon a hummus), or pour the chickpeas and their canning liquid into a little saucepot and get them warm. Drain them after, but reserve the liquid. That’s it — not a lot of effort for a step that will really improve your hummus.

3) Place chickpeas (warm or not) into the processor along with the sesame oil, tahini, curry, salt and pepper. Run the processor. Take 1/2 cup (this should be all that’s left) of the canning liquid from the beans (it’s got starch in it, which will help make the hummus super delicious) and drizzle it into the processor to help create the perfect texture.

If you run out of liquid but the hummus needs to be thinner (this, by the way, should happen — all in all, I needed about 3/4 c. liquid for my batch) start drizzling in regular old water. Stop now and then to scrape the bowl. When the consistency is even, smooth, and thick but not pasty, you’re done.

4) Sprinkle hummus with paprika, and serve.

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Hummus lovers, this one has your names on it. And I think most everyone who reads my blog is a hummus lover. If, by the way, you don’t want to use canned bean, that’s fine. That’s admirable, even. Now that I have a pressure cooker, I should be cooking beans, too. After you cook them, reserve the cooking liquid and use that in lieu of canning liquid.

And now, after a wonderful weekend with M and a whole heck of a lot of vegan pizza from Cafe Viva (it was national vegan pizza day yesterday—did you know?), I’m settling down to study. I want to thank all of you who wrote to me about the free health screening initiative here in NYC – potential volunteers, I’ll be contacting you shortly via email to put you in touch with our leader.

Here’s to a less snowy week!

xo

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{ 117 comments… read them below or add one }

Evan Thomas January 30, 2011 at 8:44 pm

If you say it’s your favorite, that’s pretty high regards. I’ll have to bookmark this; I have all the ingredients!

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Cynthia (It All Changes) January 30, 2011 at 9:01 pm

I have 2 already roasted sweet potatoes in the fridge and many cans of garbanzos thanks to your experiments. This is being made ASAP!

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Gena January 30, 2011 at 10:16 pm

Favorite new. I just can’t choose an overall fave :)

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Brittany January 30, 2011 at 8:48 pm

I love both hummus and sweet potatoes so the combo sounds delicious! Thanks for the recipe Gena.

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Katelyn @ Chef Katelyn January 30, 2011 at 8:49 pm

Good thing I have a million sweet potatoes in the pantry! I just made a giant batch of hummus, but I’ll have to try sweet potatoes in my next one:)

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Darcy @ She Sings at the Table January 30, 2011 at 8:50 pm

Oh man…quite possibly my two favorite food items combined! Now if only there was chocolate involved. Wait…that’s probably a bad idea :)

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Gena January 30, 2011 at 10:15 pm

Is it though?

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thefruitpursuit (Sabine) January 31, 2011 at 2:14 am

haha what a coincidence: one of my tweet friends posted about chocolate hummus yesterday ;)

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pure2raw twins January 30, 2011 at 8:51 pm

YUM!! And love the color, so bright!

I had pumpkin in my smoothie today and thought of you :)

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elise January 30, 2011 at 8:52 pm

be still my heart. this will be made in less than 24 hours. damn. i work tonight. ok, 48 hours.

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Gena January 30, 2011 at 10:15 pm

Ha! It’s good shiz. Up the sesame oil if you want more flava.

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Laury @TheFitnessDish January 30, 2011 at 8:55 pm

YUM! I made sweet potato hummus a few months ago after talking the chef at a vegan restaurant into telling me his secret ;-)

Yours looks absolutely amazing though! I did not know the trick of heating the chick peas. I am definitely trying that next time! I also like how you use sesame oil. I love using sesame oil in recipes.

Great looking recipe as always :-)

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Valerie @ City|Life|Eats January 30, 2011 at 8:55 pm

Oh.My.Hummus. This looks awesome. I make a basic sweet potato hummus (2 cups of chickpeas, 1/2 sweet potato, 2 T tahini, some lemon juice) but this looks far far far better. I am so making this soon :)

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Hannah January 30, 2011 at 8:58 pm

Seriously, who is NOT a hummus lover?!? This would definitely convert them! Even the color is beautiful itself.

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Deby January 30, 2011 at 9:07 pm

This is amazing Gena. I’m definitely trying this recipe this week!
All your recipes are just delicious!! I love the creativity yet simplicity of all the meals!! They are fun, nutritious and delicious but very easy to make!! Perfect!!!

Have a great week!!
Deby.

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Wendy (Healthy Girl's Kitchen) January 30, 2011 at 9:07 pm

I heart anything with sweet potato. Is this company worthy? I’m looking for Super Bowl party recipes–keepin’ it vegan!

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Gena January 30, 2011 at 10:14 pm

GOOD GIRL! Love vegan sporting events — I’ll be doing a vegan superbowl menu myself, so stay tuned for some recipes I intend to make.

I think this is more of a healthy eater’s droolfest than a mainstream eater’s droolfest, honestly. But if you up the sesame oil and salt, it’ll be a little more crowd pleasing (hey, oil and salt win love).

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Wendy (Healthy Girl's Kitchen) January 31, 2011 at 6:55 am

Really Gena? You are the first vegan blogger that I have found that is even interested in the Super Bowl! I am working with a very special plant based diet book author to promote the idea of vegan super bowl parties.
http://healthygirlskitchen.blogspot.com/2011/01/engine-2-diet-super-bowl-parties.html
We would LOVE it if you would join in on the fun! Will you be posting your menu pre-game? I would love to include it in my week’s worth of healthy super bowl party ideas!!!!

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Tolisa January 30, 2011 at 9:07 pm

Oh, baby! This recipe has been added to the top of my “must-try” list!

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Averie (LoveVeggiesAndYoga) January 30, 2011 at 9:09 pm

That looks so good, Gena!

And I love this part “OK, for the record, I don’t much like microwave cooking, but I don’t think it’s going to murder any of us if we do it once upon a hummus”
I just posted a microwave granola bar recipe that takes 3 mins. Not gonna use a stovetop for a single/small-serve recipe just to melt something. Aint happening for me..and so yes, the microwave works, it’s a tool. Not a murder weapon :)

Everything about this hummus looks fabulous! Including the fact it uses half sweet taters b/c they are easier on my tummy than just straight up garbanzos.

Have a great week and don’t study too hard!
:)

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lauren @ spiced plate January 30, 2011 at 9:12 pm

Oh lord. I want that. now. I want to put a baby carrot up to the computer screen and start dipping.

thanks for this recipe!

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Willie January 30, 2011 at 9:14 pm

Thank you so much for this; can’t wait to try it! One question about your tip to warm up the beans: Is this supposed to make your hummus just taste better when you’re serving and eating it right away, or does it make it taste better even after it’s been refrigerated? Thanks!

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Gena January 30, 2011 at 10:13 pm

It’s just a texture thing. I think it makes it creamier in general (meaning, it’ll still be creamier after you refrigerate it) but I could be nuts.

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VeggieGirl January 30, 2011 at 9:17 pm

Now THIS is the best hummus. Ever.

Good luck studying!

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Christin@purplebirdblog January 30, 2011 at 9:33 pm

Oh this is bookmarked for sure… two of my favorite things combined into one… you can’t get much better than that!

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Jess January 30, 2011 at 9:52 pm

Thanks for the recipe—I’ve been needing some hummus in my life recently : )

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Katie January 30, 2011 at 10:16 pm

I just posted a coconut curry hummus recipe that uses half the garbs as normal for the GI issues. I like that it is still creamy and hummus-y, but the *ahem* problems associated with full-garb hummus are far less.

AND I posted that same heat the garbs tip! That’s been my secret to ultra creamy hummus when you dont’ have a high powered blender to use!

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Hannah January 30, 2011 at 10:35 pm

Hmm… I just bought a few cans of chickpeas with the intent to make salt and vinegar roasted chickpeas… but this might come out of my kitchen instead. Ah well! :P

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bitt January 30, 2011 at 10:39 pm

I just so happen to have some chickpeas soaking JUST for hummus. Might have to make some of this.

I’ve been wondering why people use the water from the can sometimes. I thought it contained stuff that makes more gas. I don’t need any more of that so I always rinse really well.

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Aj January 30, 2011 at 11:47 pm

Ummm, yes! This makes just perfect sense.

I love sweet potatoes and black beans together (I usually use the sweet potatoes as the basis of my work lunches and top with black beans and vegetables and tons of hot sauce) so why not a hummus. I wonder how it would work with a black bean hummus? With hot sauce. Of course.

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Aylin @ GlowKitchen January 31, 2011 at 12:43 am

Wow, I wish computer screens were more interactive. I would eat that all in one sitting. Great combo–I’ll be sure to try it out soon. Thanks for the recipe!

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Mama Pea January 31, 2011 at 12:55 am

I’m all over this! I bet it is especially delicious if you roast the sweet potatoes and they get kind of caramelized. YUM! Have a great week, Gena!

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Namaste Gurl January 31, 2011 at 1:24 am

Sweet potatoes, chickpeas and tahini? Three of my favorite yummy foods, that I eat quite regularly! I will definitely be making this in the near future….

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Casey January 31, 2011 at 1:52 am

Um….YES! This sounds fantastic.
I feel best when I avoid beans but I image a raw hummus mixed with baked sweet potato would be sensational too. I might just have to try that!
For any of your other readers with issues with digestion of beans, it may help them to soak the beans overnight, rinse 2-3 times and then cook them rather than using canned beans or non soaked beans.

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emma January 31, 2011 at 2:59 am

mmmmmmmmmm! scrummalicious!

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clotilde January 31, 2011 at 4:02 am

I’d love to try this. Unfortunately, it’s near impossible to find locally grown sweet potatoes in France. They’re an “exotic” vegetable, usually flown in from Israel, and I can’t bring myself to cook with those.

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Aurelia January 31, 2011 at 6:50 am

In some organic shops, you can find sweet potatoes grown in Spain… not exactly local, but they put my ‘locavore’ mind at rest!

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clotilde January 31, 2011 at 7:08 am

Thanks for the tip! I’ll look for those as an occasional treat. :)

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Aurelia January 31, 2011 at 4:22 am

Holy muffin… must try ASAP!

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Dani @ Body By Nature January 31, 2011 at 7:38 am

Yum! I have all these ingredients, now to combine them :)

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Lauren Slayton January 31, 2011 at 8:06 am

I like the curry addition in this. I always think it’s funny when we love 2 foods and don’ think to combine them.

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Eliz@The Sweet Life January 31, 2011 at 8:25 am

wow-looks amazing! nice work.

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Melomeals: Vegan for $3.33 a Day January 31, 2011 at 8:28 am

Totally agree with the warm chickpeas making hummus sooo much better.

I have all of the ingredients to make this!

We’re supposed to get up to another foot by Wednesday. This is getting crazy. I know it’s NH, but give us a break!!

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Maryea @ Happy Healthy Mama January 31, 2011 at 8:39 am

Thanks for sharing this incredible recipe! YUM.

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Maya January 31, 2011 at 9:06 am

Hummus with sweet potato?! Hummus that can be eaten for breakfast with garlic free breath!? I’m in!

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Deby January 31, 2011 at 9:12 am

You are so right!!!!

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Alex @ Healing Beauty January 31, 2011 at 9:40 am

I adore sweet potatoes…they are so comforting. Can’t wait to try this!

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Allison January 31, 2011 at 9:45 am

I love making hummus with pumpkin and i use the same spices so i know that this would taste good!!

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Lauren January 31, 2011 at 9:54 am

Oh how I love hummus! I’ve gotta make this, genius!

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Stephanie January 31, 2011 at 11:08 am

I have been contemplating this trio of awesomeness (chick peas, sweet taters and tahini) for awhile and was waiting til I could cook a tater! I’m very excited about this recipe!!!

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Suzanne January 31, 2011 at 12:17 pm

Do you use raw tahini or does it matter?

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Kathryn January 31, 2011 at 12:18 pm

This looks good! Does it only last 3 days because you love it or because that is how long it keeps fresh in the fridge?

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Ada January 31, 2011 at 2:45 pm

I just made a very similar sweet potato dip this weekend and brought it to a potluck, it was a huge hit!

I look forward to your email regarding the health clinic project!

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Rachael January 31, 2011 at 3:15 pm

I’m pretty excited about this recipe – another way to maximize sweet potato consumption!
Thanks, a day or two late, for your health screening post. I’m anxious to see more communities establish free or volunteer clinics – Berkeley, CA, Asheville, NC and Ithaca, NY have great free health resources that I wish were echoed everywhere! The idea of people with viable skills coming together to create a corporate insurance-free, people-centric and equitable entity is very inspiring.

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Katie January 31, 2011 at 4:18 pm

I just made this, and it is everything you said and more! Can’t wait to wrap it up in a collard leaf!

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Laura @ Sprint 2 the Table January 31, 2011 at 4:23 pm

Love the idea of warming the chickpeas!

I made a bean-less butternut squash hummus this winter (http://wp.me/p16jDn-9h) that was awesome. Can’t wait to try it with sweet potatoes!

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Iris January 31, 2011 at 4:23 pm

Now that’s what I’m talking about!

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Christine (The Raw Project) January 31, 2011 at 4:46 pm

This looks amazing and so creative with sweet potatoes, I’ve gotta try it soon. Thanks for the recipe!

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Kathleen January 31, 2011 at 5:18 pm

WOWZA this looks good! Three of my most favorite ingredients. And three days, that’s admirable. Hummus doesn’t stay around too long in our fridge.

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ashley@quasichick January 31, 2011 at 7:10 pm

I love sweet potatoes and I love hummys, I am sure I will love this too :) cant wait to try it out!

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Andre LeFort January 31, 2011 at 7:14 pm

I love this hummus! It’s such a smooth and exotic combination of flavors. Thanks for the ‘heating’ trick, it truly made the chickpeas velvety smooth.

I added juice of half a lemon and doubled the salt.

Cheers!

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Eileen February 1, 2011 at 11:09 am

Looks great!

QUESTION: Is the Tahini that you use the paste straight from a jar, or is it aready thinned out with water into a sauce?

Thanks!!

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kiwi girl in Germany February 1, 2011 at 1:18 pm

This hummus rocks, I made it for dinner tonight to have in wraps and the whole family loved it. I thought I had made enough to have for the next couple of days for my lunch….but the bowl was scraped clean.

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KRISTEN'S RAW February 1, 2011 at 2:53 pm

Sounds FANTASTIC!

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Jane February 1, 2011 at 4:24 pm

Love the hummus Gena, I just made a batch. I did rinse the chickpeas and chose not to use the canned water as you suggested, because I read that it contains high levels of ‘saponin’, appartently the suds like water is used as a natural detergent in some countries. Maybe those girls into ‘cellular cleansing’ might like that soapy clean feel (hehe), but I think our cells know how to do their own job when it comes to cleaning up!

jane

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Stacie @ Imperfectly Healthy February 1, 2011 at 5:03 pm

Oh, wow, this looks good! I love sweet potatoes! This is why I need to buy a food processor even though I have absolutely no space for it in my kitchen!

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Kathleen February 1, 2011 at 7:07 pm

Awesome recipe! I made it tonight but only used 1 T of tahini (the hummus still tasted overwhelmingly like tahini, though. maybe I’m doing something wrong?) I’m still getting the hang of making hummus in the food processor and I found that adding the liquid when the mix was mostly chunky helped move it along to a smoother consistency. Thanks again for the great recipe!

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Kathleen February 1, 2011 at 7:07 pm

Oops, I should have said 1 tsp tahini!

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Jess - The Domestic Vegan February 1, 2011 at 10:23 pm

Yesssss!!! Brilliant idea, Gena!

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horncologne February 2, 2011 at 8:05 am

So for those of us who don’t shop where you do …

What size can of chickpeas are we talking here?

My local Turkish grocer has 2 or 3 sizes of cans and the contents are listed as net weight and drained weight (in grams), not in can size or ounces.

Can you give us a ballpark figure for the chickpeas in cups, weight, handfuls, anything better than “1 can”?

Thanks!

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Gena February 2, 2011 at 9:28 am

I use a 15 oz can net weight, which is 15 oz pre-draining.

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Jenna February 3, 2011 at 12:58 am

Thank you for the tip in warming the chickpeas! Could definitely tell a difference in the texture!

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Noel February 3, 2011 at 11:00 am

Just made this. Freakin’ phenomenal. Thanks for sharing!

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Lindsey February 3, 2011 at 2:00 pm

Loved the idea for recipe & bookmarked it right away when it came up in my google reader (congrats on being in the google reader recommended items!)

I noticed something about this recipe, though. Now you may have been going for a nontraditional hummus recipe but in my opinion as an avid humus eater this missing lemon juice. Honestly for me without lemon it tasted like peanut butter mashed up with chickpeas and sweet potato. I searched for other recipes to cross reference. I found an almost identical recipe at Whole Living but that includes lemon juice: http://www.wholeliving.com/recipe/sweet-potato-hummus

Once I added the juice of one lemon it was fabulous. Even better the next day.

I add this comment just as a side note to anyone who might prefer the more traditional lemon-tahini flavor in hummus because I do love the inspiration for your recipe and highly recommend it (for me once you add lemon juice)

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Gena February 3, 2011 at 9:42 pm

Lindsey:

Given how much hummus I eat, believe me when I say that I know lemon is standard! And I’ve actually been accused of making my hummus too lemony. But I actually see this recipe as quite different than the traditional stuff, and I did indeed want it closer to PB flavors than regular hummus.

G

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Katie February 11, 2011 at 6:11 pm

Just made it then saw this comment! I also added lemon juice – about 1/4 lemon – and it gave it that extra tanginess that Iike. But it was really good without it too. Awesome idea to add the curry powder!

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Lara February 3, 2011 at 5:23 pm

I made this tonight, more like traditional hummus, but I also added a little coconut milk to thin it out. Yum!
I’m eating it on my spinach salad, thinned out with acv.
Thanks for the recipe!

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Melissa Blanco B. February 4, 2011 at 6:21 pm

I’ve made butternut squash hummus and it’s a winner. I recommend. Can’t wait to try this one.

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sarah February 5, 2011 at 11:15 am

I just made this and am eating it. Was a little skeptical, but good gosh darn, it’s tasty. Good thing, too, because I have ~5 gallons of it.

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Stephanie February 6, 2011 at 4:21 pm

You weren’t kidding about warming the beans. I just made the best batch of hummus :) Thanks!

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KTBuns February 6, 2011 at 9:33 pm

Two of my FAVORITE savory foodz in one!! Freakin’ genius. *figuring out when I can get to the store for some more tahini!*

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Karen February 7, 2011 at 2:42 am

This was absolutely delicious Gena! Thank you. I really appreciate that you are non judgmental and open this forum to all types of eaters. Karen

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sarah February 7, 2011 at 4:48 pm

Can I just say thank you sooooooo much for this recipe. I don’t think you know how much I appreciate this recipe. Recently recovering from pancreatitis, sweet potatoes have quickly become my best friend. This is a lovely way to eat them and include some protein in a much easier digested form. I have been loving it slathered on a wrap with spinach, cilantro and hot sauce — such a great portable snack/lunch. Thanks so much for sharing!

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jenni February 7, 2011 at 10:23 pm

SO GOOD. i made this tonight. i added a little bit of cumin and some lemon juice, too. i’ll definitely make this again! i added it to my recipe box.

i’m curious if you watched Oprah’s vegan episode last week? i’d kind of kept my eyes open to see if you made a post about it, but i didn’t see it mentioned anywhere

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Sarah (Flavoropolis) February 10, 2011 at 2:08 pm

That’s a cool tip, warming up the chickpeas before adding them to the hummus. I’ve never tried that, but I’m very interested to taste the results!

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H February 11, 2011 at 7:14 pm

Oooh! This is so good!

I mistakenly used jewel yams (sweet potatoes) which worked well. I don’t know how different the taste is from the way you made it since these were so good I continued using the jewel variety.

Yes, I have made this every week since coming across this recipe!

I peel the potatoes,dice them,toss with some olive oil,smoked paprika and sea salt. I roast for about 15 or 20 minutes @ 500 degrees. I like the caramelized depth flavor the roasting provides.

I do use one garlic clove ’cause garlic is good!

I do heat the chickpeas I figured that trick out after getting my pressure cooker and using beans right from the cooker. Pressure cooker beans produce the best bean liquid!

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Jackie February 15, 2011 at 12:25 pm

Hi Gena, I’ve never posted on your blog before although I’ve been reading it for over a year now and have enjoyed many of your recipes! I just HAD to comment on this hummus- it is incredible!!! I think I could eat it all day in various ways. For lunch I put some in a collard wrap with thinly sliced green apple and sprouts. Wow! Thanks as always for your creativity!

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Heather February 15, 2011 at 8:22 pm

Gena,

THANK YOU for sharing. I happened to have some sweet potatos I needed to use, so I made this spread after happening on your blog today. It was absolutely DELICIOUS! Yum, yum yum. Thanks again.

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Jidi February 16, 2011 at 6:41 pm

Thnx so much for sharing… such a comfort at 1 am in the night ;).

http://gonopoint.wordpress.com/2011/02/17/sweet-gena/

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Leisureguy February 18, 2011 at 12:28 pm

Sounds terrific, and I will definitely make. Also appreciate the tip on heating up the chickpeas. One puzzle: if you don’t like microwave cooking (and I totally agree with you), why on earth do you have a microwave? I don’t like microwave cooking, so—duh—I have no microwave oven. Why own something I do not want to use? So I’m intrigued to learn why, disliking microwave cooking, you bought a microwave oven.

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Gena March 1, 2011 at 11:58 pm

Ah — well, I live in Manhattan, where microwaves come with apartments. I didn’t purchase it.

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Emily February 20, 2011 at 5:09 pm

Gena, I just made this and I have to tell you, it’s amazing! I didn’t have any curry powder so I subbed some garam masala, very tasty. It’s a huge batch but I don’t think I will have a problem getting through it, how long would you say it will last in the fridge??

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Sara D February 28, 2011 at 8:25 am

Gena, you inspired me to make my own own version of sweet potato hummus, one with a more Southwestern twist, which I wrote about in here http://veggiesforreal.blogspot.com/2011/02/international-brunch.html. It was delicious. Thanks for being such an inspiration!

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Andy February 28, 2011 at 9:23 am

You were right–this is amazing! I’ve never been able to make hummus this light and creamy. The potatoes really help out.

I brought it to an Oscars party last night, and people loved it. Thanks!

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Lillian April 5, 2011 at 9:33 am

FUNNY STORY…Back in January, I started a Wellness Challenge which is based on a Plant Based Diet. I was looking for great ideas to bring to a Super Bowl Party and came across your recipe through Wendy at Healthy Girls Kitchen. Not familiar with some of the ingredients, I took off to our local store and bought “Tahini” but really I bought “Tamari” [yes, big difference]. I did not even notice the mistake when I made the recipe with Tamari instead of Tahini. BUT IT WAS A HUGE HIT….

Weeks later, I gave your recipe to my sister who went off to the store and got the RIGHT stuff! She called to ask me how I mixed up the Tahini before I used it without making a huge mess…to say I was confused was an understatement. I went to the refrigerator and finally realized my mistake……but I also realized I REALLY liked my version….

In the meantime, I did get some Tahini for another recipe. So last week I did a taste test with my friends. I made a batch of each. I did reduce the amount of “Tamari” to 3 tablespoons in my version. It was the big winner. Although, I must say I am wondering if I got a bad batch of Tahini. It was a bit overpowering and bitter. I will definately try with a new jar at some point.

Moral of the story [besides the fact that I need to slow down and really read sometimes] is that sometimes the best things come when we make mistakes….

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Shady April 5, 2011 at 12:05 pm

I don’t know if you’re still reading these comments Gena but this hummus is like divine intervention. It is so good. I made it without sesame oil (because I didn’t have any) and added a bit more salt than indicated (because I used dried beans instead of canned) and it is by far the best hummus I’ve ever had. Thank you for sharing.

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Gena February 4, 2013 at 3:38 pm

Haha. I’m so, so, so glad you like it :)

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Cindi April 9, 2011 at 4:17 pm

I just made this and had it for lunch in a collard green wrap with cucumber, red cabbage, and shredded carrot. It was SUPER delicious. I am not the biggest fan of hummus – but this is something I could eat all the time. Really easy and really good. It will be a lunchtime lifesaver! Thank you!

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Chris June 20, 2011 at 1:47 pm

Finally got a chance to try this! Delicious! I’m allergic to sesame so I sub-ed the tahini and sesame oil for olive oil and then used rosemary, lemon thyme, and basil since I thought that would work better with the olive oil flavour. Wonderful! Who woulda thought – sweet potatoes in hummus! Thanks

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Fiona September 3, 2011 at 7:06 pm

Wow! This is insanely delicious! Just made it and it’s amazing so I’m excited to see how it’ll be in a couple hours when the flavors meld a bit more. Thanks for an awesome recipe!

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Fiona September 3, 2011 at 7:11 pm

Oh, and I used 8 Tbsp of water and only 4 Tbsp of tahini fyi!

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Kat November 1, 2011 at 4:17 pm

I made this for my office and it got rave reviews!! I have a brother who’s Paleo, so doesn’t eat beans. I’ve made a zucchini based hummus in the past – do you think that might work for this recipe? Or do you have any suggestions for what to replace the chickpeas with? Thanks!

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Leslie Paquette January 6, 2012 at 8:10 pm

Just made this tonight and both my husband and I really enjoyed it. A very different slightly sweet twist. The curry went great with the sweet potato. I had a nice sized serving on top of a salad for dinner tonight. Can’t wait to have the leftovers in a wrap tomorrow. Thanks!!

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Kerry March 3, 2012 at 7:56 pm

ooh this sounds luvvly! will be making this today…was led here by someone who had added the link to your website in the Thermomix Forum (Australian) so impressed with the recipes etc

thnx for sharing : )
Kerry

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Gena March 4, 2012 at 10:45 am

Thanks Kerry! Welcome.

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cate March 22, 2012 at 9:57 pm

First time ever making hummus and simultaneously the best hummus I’ve ever tasted. Thank you!

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Shannon April 7, 2012 at 3:21 pm

I made this tonight. So far I’ve tried your hemp hummus, and sundried tomato hummus. This one is really creamy and rich. I’m not sure how best to use it though as it doesn’t seem like it will go well as a veggie dip. I was thinking of trying it with flat bread… But with what else? Anyone have suggestions?

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Meredith August 6, 2012 at 6:19 pm

This hummus was so delicious. I ate it with orange bell pepper slices and devoured every one of them. The rest of the hummus won’t last long! Thanks for the recipe.

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Peta August 18, 2012 at 9:06 am

Hello,
I wanted to ask the procedure if I use dried garbanzo beans… I understand that you soak them overnight… but do I need to cook them first before making hummus? By the way I LOVE all of recipes! Making the dehydrated crackers today too! Thank you for sharing all of these delicious recipes :)

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Gena February 4, 2013 at 3:37 pm

Yes, you need to cook them! Sorry for any confusion.

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Kathy November 15, 2012 at 9:19 am

It looks very good but its not raw!

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Gena February 4, 2013 at 3:36 pm

Kathy,

This website features both raw and cooked vegan recipes. This one is cooked.

G

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julie February 4, 2013 at 3:34 pm

how it can be considered raw if you have to cook the sweet potato??

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Gena February 4, 2013 at 3:36 pm

Julie,

This website features both raw and cooked vegan recipes. This one is cooked.

G

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Swati March 25, 2013 at 11:52 pm

Gina, I love hummus too. This one is healthy as well as tasty. Sweet potato is a rich source of anti-oxidants, vitamins, minerals and dietary fiber.

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Cristine April 25, 2013 at 9:37 pm

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this information! Thanks!

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wordpress plugin developer July 17, 2013 at 12:30 pm

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