I love hummus.  When I first met my husband I ate hummus for dinner 3-4 nights a week. It’s just so easy to grab and have dinner on the plate in minutes.  This was the first time that I ever tried making hummus with sweet potatoes and I’m sorry it’s taken me this long to try it.

The sweet potato adds a lovely sweetness and the chipotle peppers give it a nice kick and keeps it from being overly sweet.  Lately I’ve been making quesadillas with it, just spread a few tablespoons onto a corn tortilla sprinkle an ounce of cheese over the top and grill on both sides until crispy and golden.

Smoky sweet potato hummus 



Makes 4 cups

1 pound sweet potatoes (roughly 2 medium)

1 can chickpeas, drained and rinsed

1 teaspoon chopped chipotle chili, canned in adobo sauce

1 garlic clove chopped

2 tablespoons fresh lime juice

2 tablespoons olive oil

2 tablespoons tahini

course sea salt and freshly ground pepper



Pre-heat the oven to 350 degrees.

Pierce potatoes several times with a fork; place on a foil lined baking sheet.  Bake for 1 hour or until tender.  Cool slightly, then peel and add to the bowl of a food processor.  Add chickpeas, lime juice, tahini, olive oil, chipotle and garlic.  Puree until smooth and thin with up to 2 tablespoons of water if necessary.  Add ¼ teaspoon salt and season with pepper.  Refrigerate for up to 1 week in an airtight container.  Garnish with additional olive oil and smoked paprika before serving.


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