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Sweet Potato Hummus


  • 1 large sweet potato, peeled
  • 115.5 ounce can garbanzo beans (chickpeas), drained
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons tahini
  • 1/21 lemon, juiced
  • 5 tablespoons extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Fresh parsley, minced, for garnish (optional)
  • Assorted raw vegetables and/or pita chips


  1. Preheat oven to 375°F.
  2. Roughly chop the peeled sweet potato in approximately 1″ cubes. Drizzle chopped sweet potato with about 1 tablespoon of olive oil and season with Kosher salt and freshly ground black pepper. Arrange in a single layer on a baking sheet and roast in oven until tender and a knife can easily pierce the sweet potato all the way through, about 35 minutes (it could take less or more time depending upon how big you chopped the sweet potatoes).
  3. Let cooked sweet potatoes cool. Put sweet potatoes, garbanzo beans, apple cider vinegar, tahini, 1/2 juice lemon, and 4 tablespoons olive oil into a food processor and pulse until smooth. Taste and season with Kosher salt and freshly ground pepper. Add the juice of the other half of lemon if you would like a brighter taste (more of a flavor pop). Garnish with parsley and serve with assorted vegetables and/or pita chips.
  4. For another serving idea: Spread some sweet potato hummus on crackers and top with sliced Honeycrisp apples (Fuji or Pink Lady apples would also be a good choice) and very thinly sliced shallot. To mellow out the bite of the shallot, I always either soak the slices in ice water for at least 10 minutes or place in a colander and run very hot tap water over them for a minute or so.