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Spicy Sweet Potato Hummus

By March 20, 2012February 1st, 2013Appetizers, Food, Recipes, Vegan, Vegetarian


While I sift through the several hundred photos and drawings I made over the weekend to document our home projects (!!), I thought I’d divert to a fun recipe you absolutely must try. Definitely not Paleo, but nonetheless a super easy dip to pull together when you’re aiming to snack or entertain a bit healthier. I’m late to the homemade hummus train, but it really is so easy. Once you invest in good tahini, the sky is really the limit on what you can do flavor-wise.


adapted from Whole Living
1 pound sweet potatoes, peeled and cut into 1-inch pieces
1 can chickpeas, drained and rinsed
1/8 cup fresh lemon juice (from 1 lemon)
3 tablespoons sriracha sauce (I also like it with a little sweet chili sauce — why not right?)
1/4 cup tahini
2 tablespoons coconut oil, melted
2 teaspoons ground cumin
1 garlic clove, minced
salt and pepper to taste
2 green onions, sliced for garnish


  1. Set a steamer basket in a large pot. Fill to reach just beneath the steamer basket; bring to boil. Add cubed sweet potatoes, cover, and reduce heat to simmer. Cook until tender, 9-10 minutes. Transfer to food processor.
  2. Add remaining ingredients (except salt and pepper and green onions) to food processor. Puree until smooth, adding water by the teaspoon to thin if necessary. Season with salt and pepper to taste.
  3. Transfer hummus to an airtight glass container and chill. Will keep for up to 1 week. Garnish with green onion to serve with veggies (or whatever floats your boat.)

Makes around 4 cups.


I’ve been reading that Macadamia nuts are a good (and amazingly nutritious) Paleo-safe alternative to chickpeas, so I’m thinking I will go that route with my next batch. I’m finding that with a lot of my recipe makeover projects, I like to make the original before I re-make it. Kind of a culinary “before and after,” but mostly because I like to challenge myself to get the flavor — and in this case texture — as close as possible.

That being said, Sweet Potato Hummus is slightly sweeter compared to other variations I’ve had in the past, but it complements the flavor of the tahini perfectly. The orange color makes it extra fun too don’t you think? I think mine would have been more orange if I owned a bigger food processor and been able to avoid separating my hummus into three batches to blend. Enjoy!