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Kalyn's Kitchen

Sweet Potato Hummus with Olive Oil and Sumac

Sweet Potato Hummus with Olive Oil and Sumac is a fun appetizer idea for Halloween or Thanksgiving, or just enjoy it any time you’re craving sweet potatoes. Use Sweet Potato Recipes to find more tasty ideas for sweet potatoes!

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Sweet Potato Hummus with Olive Oil and Sumac found on KalynsKitchen.com

I didn’t have any special reason for making this Sweet Potato Hummus, other than the fact that it caught my eye in the latest cookbook from Costco that I was simply unable to resist, despite the fact that I already have far too many cookbooks. (Do you have those moments too?) The cookbook is called Power Foods, and it’s a collection of recipes using 38 healthy ingredients, with information about each ingredient and creative and interesting recipes. I love hummus and I love sweet potatoes, so I figured this would be a winner (and it was!)

I’ve made many different kinds of hummus, and I don’t think I’ve found one I didn’t like. However if you’re like some people I could name who don’t especially like hummus and really don’t like sweet potatoes, then this hummus recipe is not going to be for you. There’s a healthy dose of sweet potato flavor, with garlic and tahini undertones and just a hint of lemon. I ate this with whole wheat pita triangles the day I made it, but it was good with celery and sugar snap peas to scoop up the hummus as well.

Sweet Potato Hummus with Olive Oil and Sumac found on KalynsKitchen.com

The recipe called for steaming the sweet potatoes, but my mind immediately said “microwave” and that method worked well. I cut them in fairly small pieces so they’d cook quickly. I used this great microwave cover I got from my friend Margarethe, but if you don’t have something like this, I’d cover the bowl with cling wrap, venting it a little.

While the sweet potatoes cook, rinse 1 can garbanzo beans and let them drain. Cook sweet potatoes until they’re soft, 10-12 minutes (more or less, depending on your microwave.) I put the bright blue hot pads to remind you that the bowl will be HOT when you take it out.

Put the cooked sweet potato, drained garbanzo beans, lemon juice, tahini, olive oil, cumin, garlic, and a bit of salt and pepper into the food processor. Process until the hummus is quite smooth, scraping down the sides of the bowl a few times. Serve at room temperature or chilled, with pita triangles, veggie dippers, or whole grain chips.

Sweet Potato Hummus with Olive Oil and Sumac found on KalynsKitchen.com

More Tasty Hummus Recipes to Try:

Roasted Red Pepper Hummus from Pinch My Salt
Black-Eyed Pea Hummus with Olive Oil and Sumac from Kalyn’s Kitchen
Beet Hummus from Simply Recipes
Slow Roasted Tomato Hummus from Kalyn’s Kitchen
Hummus with Caramelized Onions from [No Recipes]
Parsley Hummus with Whole Wheat Pita Chips from Kalyn’s Kitchen

Sweet Potato Hummus with Olive Oil and Sumac

Sweet Potato Hummus with Olive Oil and Sumac is a fun appetizer idea for Halloween or Thanksgiving, or just enjoy it any time you’re craving sweet potatoes!

Ingredients:

  • 2 medium sweet potatoes, peeled and diced (about 1 lb. sweet potatoes, in U. S. stores orange-fleshed sweet potatoes are often called yams or sweet yams)
  • 1 can garbanzo beans (15.5 oz), rinsed until no foam appears and then drained well
  • 1/4 C fresh squeezed lemon juice
  • 1/4 C tahini sauce
  • 2 T extra virgin olive oil, plus more for drizzling on top of hummus
  • 2 tsp. ground cumin
  • 1/2 tsp. minced garlic
  • salt and fresh ground black pepper to taste
  • water for thinning, 2-4 T
  • 1/2 tsp. paprika or Sumac for garnish (optional)

Directions:

  1. Peel sweet potatoes and cut into small cubes.
  2. Place in microwave-safe bowl, cover with vented lid or cling wrap, and microwave on high until sweet potatoes are soft. (About 10-12 minutes for me, but microwave power can vary, so check a few times, being careful not to burn yourself.)
  3. While sweet potatoes cook, drain garbanzo beans into a colander placed in the sink and rinse with cold water until no more foam appears.
  4. Let garbanzos drain.
  5. Put cooked sweet potatoes, garbanzo beans, lemon juice, tahini, 2 T olive oil, ground cumin, garlic, salt, and pepper into food processor bowl, with processor fitted with steel blade.
  6. Process until the mixture is fairly smooth, about 2 minutes, scraping down the sides of bowl a few times. If the mixture seems too thick, thin with a few tablespoons of water until it is the consistency you want.
  7. Taste for seasoning and add more salt and/or pepper if desired.
  8. Serve at room temperature or chilled , with a drizzle of olive oil and a sprinkling of paprika or Sumac if you wish. This would be good with whole wheat pita triangles, veggie dippers, or whole grain chips. Hummus will keep in the fridge for at least a week.

Notes:

Recipe from Power Foods, with the addition of olive oil drizzle and sumac from Kalyn.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
The addition of sweet potatoes to this Sweet Potato Hummus with Olive Oil and Sumac makes it limited to phase 2 or 3 of the South Beach Diet. If you’re eating it with pita triangles or whole grain chips, I’d use portion control for phase 2. (You could eat a larger amount if you’re using veggie dippers.) This would be too high in carbs for a low-carb diet.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Sweet Potato Hummus with Olive Oil and Sumac found on KalynsKitchen.com

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    53 Comments on “Sweet Potato Hummus with Olive Oil and Sumac”

  1. I made this yesterday. SOOOooo delicious! I bought some veggies and pitas and fully intend to eat veg and hummus sandwiches until this stuff is gone. Also, made a double batch so I can share with some ladies tomorrow, but I had to use my hand blender because it all couldn't fit in my processor. So that part went a tad bit slow.

    Thanks for sharing!!!

  2. Nicole, I love sumac and did think it went really well in this!

  3. I bet the tart sumac complements the sweet potato really well! Definitely saving this to my must-try recipe file!

  4. This is absolutely calling my name also. I love hummus and love sweet potatoes. I often make hummus my main meal so the addition of sweet potatos takes it to a whole other level.

  5. Ann it sounds like the cookbook addiction is a common one!

  6. This hummus looks fantastic! I too buy too many cookbooks!

  7. Sally I never tried a hummus I didn't like either!

  8. What a beautiful color, I LOVE hummus, haven't met a single variation I didn't like…

    Thanks for the inspiration!

  9. Jeanette, I saw quite a few things in Power Foods that looked good to me. (Or maybe that's just me justifying the purchase of yet another book!)

  10. I would never think to use sweet potato in hummus, but this looks gorgeously orange! I have to confess I bought Power Foods but have yet to make anything out of it yet. Now you've inspired me to sit down on the couch and read through it.

  11. Thanks Heather, so glad you like the recipe.

  12. I AM IN LOVE with this recipe!!! How brilliant! I have added your site to my list of favorite food blogs on my website 🙂 Can't wait to try this out!

  13. Preety, thanks!

    Macaroni and cheesecake, good to know I'm not alone in this cookbook obsession!

    Brett, hope you enjoy it.

    Whimsy T, thanks for the nice feedback. I've used all different brands of tahini, some from middle eastern stores and some from places like Whole Foods and I can't say I've preferred one brand over the others.

  14. Yeah, I have a few bookshelves filled with "those moments"!

    I LOVE your blog. So many of your recipes have inspired me. (I never follow any recipe 100%. I use recipes and cookbooks as ways to inspire me to come up with my own take on it.)

    You've even inspired me to take a closer look at South Beach…..

    Now, here's my question, and I apologize if you've answered it or its somewhere on your blog (I'm still exploring the depths of it!)… what, in your opinion, is the best tahini to use? 100% sesame paste should all taste about the same, but I just wondered if there are some you prefer more than others?

    Oh, also, not too long ago you blogged about "rooster sauce" which I've been using like mad, too. But I've been calling mine "my hot-cha-cha sauce." Was doing that before your blog…..

    Keep up the great work! You are amazing!

  15. that looks delish
    can't wait to try it
    Brett

  16. I definitely have way too many cookbooks, some of which I just read like a book and have never cooked anything out of them! This hummus looks fabulous! I never wouldn've thought of sweet potato in hummus, but it sounds great!

  17. looks simply delicious

  18. Jennifer and Jaclyn, I might consider submitting photos if you used the same size and/or shape as the other submission sites (250×250 square) but I am not going to re-size every photo to submit to your site.

    Amy, so glad you liked it. The cashew butter sounds like a nice substitute.

    Barbara, fun learning that. I hadn't heard that word before!

  19. I love sweet potato. Here they are called kumara which is a New Zealand term. I have never seen them used in a hummus and look forward to trying it.

  20. This recipe looked too good not to try TODAY! I had all the ingredients except the tahini, so I substituted cashew butter which I think was a nice complement to the sweet potatoes. It is outstanding! I'm taking a container of it over to a friend's to share. As always, thanks for all you do, Kalyn! I'm a daily reader and try at least one recipe a week.