Something different from the same old same old hummus!

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place sweet potatoes on a microwave-safe plate; cook in microwave until tender, about 15 minutes. Cut sweet potatoes into cubes.

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  • Blend sweet potatoes, garbanzo beans, lemon juice, olive oil, tahini, cumin, salt, and pepper together in a food processor until desired consistency is reached.

Cook's Note:

Sesame oil can replace the tahini, if desired.

Nutrition Facts

117 calories; protein 2.9g; carbohydrates 17.9g; fat 4g; sodium 141.2mg. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 4 stars
05/10/2015
I don't use tahini often enough to keep it on hand; have bought it in the past and ended up throwing it away (a waste of $$$). The folks at the local Asian market told me that a good sub for tahini is a little peanut butter and sesame oil, so that's what I use. When you drain your garbanzo beans, reserve your liquid, as I ended up adding quite a bit of water to reach a creamy & smooth consistency in the food processor, and that bean liquid would have added flavor to the hummus. Also, doubtful you'll need to microwave your sweet potatoes for 15 minutes, mine were on the smaller side but were done in 4. This hummus has a mellow/mild flavor with the subtle sweet potato flavor in the background. The recipe doesn't say what size potatoes to use, so if you use large ones, the sweet potato flavor may be more pronounced (that would be a good thing). Garnished with a drizzle of olive oil and some chopped macadamia nuts and sea salt pita chips as dippers. Read More
(7)
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/10/2015
I don't use tahini often enough to keep it on hand; have bought it in the past and ended up throwing it away (a waste of $$$). The folks at the local Asian market told me that a good sub for tahini is a little peanut butter and sesame oil, so that's what I use. When you drain your garbanzo beans, reserve your liquid, as I ended up adding quite a bit of water to reach a creamy & smooth consistency in the food processor, and that bean liquid would have added flavor to the hummus. Also, doubtful you'll need to microwave your sweet potatoes for 15 minutes, mine were on the smaller side but were done in 4. This hummus has a mellow/mild flavor with the subtle sweet potato flavor in the background. The recipe doesn't say what size potatoes to use, so if you use large ones, the sweet potato flavor may be more pronounced (that would be a good thing). Garnished with a drizzle of olive oil and some chopped macadamia nuts and sea salt pita chips as dippers. Read More
(7)
Rating: 5 stars
05/01/2015
I used sesame seeds I didn't want to take the time to make the tahini! Great smooth taste! Read More
(2)
Rating: 4 stars
11/15/2017
Liked this very much. Nice for a change of pace. We left out the cumin and it was still good. Read More
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Rating: 5 stars
12/14/2019
I needed to add more liquid so I added olive oil. We enjoyed it with pita bread. Read More
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