This is a great recipe, smooth and tasty. I serve it as an appetizer or with salad for lunch. Let me know if you like it.

1 medium sweet potato ( about 14 ounces)

1 can chickpeas/garbanzos (15 ounce), drained

1 small clove garlic

1 tsp. salt

½ cup extra-virgin olive oil, plus more for drizzling

Freshly ground pepper to taste

Hot sauce or chili sauce to taste

Preheat oven to 425 degrees. Prick sweet potato several times with a fork. Set in oven-safe skillet, and roast until flesh is fork tender, about 45 minutes (juices should be bubbling up from fork holes). Remove from oven and set aside to cool.

Rinse chickpeas; place with garlic and salt in a food processor. Scoop out sweep potato flesh (about 1 cup), and add to processor. While motor is running, slowly add olive oil to form a smooth puree.

Transfer to a serving bowl. Sprinkle with freshly ground pepper, and drizzle with extra olive oil and hot sauce (about 1 tablespoon each). Serve.

Store leftovers in the refrigerator, and when ready to serve again, bring puree to room temperature and thin with extra olive oil.


Recipe from

Sweet Potato Hummus

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