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Sweet Potato Hummus

Name: Sweet Potato Hummus
Prep time: 15

(13 votes, average: 4.08 out of 5)

15 min prep

12 servings

Carrot Icon for Number of Ingredients Size

6 ingredients

Can you ever have too many dips? We don’t think so. When you don’t have an appetite, it can be difficult to tackle a whole meal, but keeping an easy healthy snack around the...

1 large sweet potato, scrubbed and quartered
1 ½ cups canned chickpeas, rinsed
½ cup sesame tahini
¾ cup of olive oil, divided
Salt and pepper
4 sprigs parsley, leaves roughly chopped

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Nutrition Facts

Calories

208 cals

Fat

19 g

Saturated Fat

3 g

Polyunsaturated Fat

4 g

Monounsaturated Fat

12 g

Carbohydrates

8 g

Sugar

1 g

Fiber

2 g

Protein

3 g

Sodium

117 mg

Directions

Bring a pot of water to a boil. Add the sweet potato quarters and cook until fork tender. Reserve 1 cup of the cooking liquid. Drain. Let the potatoes cool slightly. Rub the skins off and slice. You should have about 2 cups of cooked sweet potato.
In a food processor, combine the cooked sweet potato, chickpeas, salt, pepper, and tahini. Purée until smooth. Slowly add 2/3 cup of the olive oil to the puree, pulsing all the while. If the mixture looks too stiff, add the reserved cooking liquid as needed.
Serve with warm pita, or steamed or raw vegetables. Top with fresh chopped parsley and drizzle with the remaining olive oil.

Chef Tips

This hummus is delicious made with leftover roasted or baked sweet potatoes. Just add a little vegetable stock as needed instead of the cooking water.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.