Mar 07, 2013

Sweet Potato Hummus

Aha! Another inspired recipe from my travels. When we were in Colorado I got to shop at Natural Grocers by Vitamin Cottage. One of my absolute FAVORITE natural food stores. Too bad they’re not east of the Mississippi! Anyway, I bought some sweet potato hummus. It was good but, yikes, way too salty for me. Also, of course, added oil. Bleh. So I adapted it for us! I mean, how insanely simple. Simple, I tell you! It’s really just a classic hummus recipe with sweet potato added, and a little cinnamon. Try it, you’ll love it!

Ingredients:

  • 1 can no salt added garbanzo beans, drained (Eden brand is the best)
  • 1 baked sweet potato, skin removed
  • 1/4 cup raw tahini
  • juice of 1/2 lemon
  • 1 garlic clove
  • 1/4 tsp cinnamon
Directions:
  1. Place all ingredients in food processor and purée until smooth. Top with a little more cinnamon.
  2. Done! How easy, right? 

Serve with veggie sticks or some crackers, whatever floats your palate. This stuff tastes amazing. Who knew?

Makes about 3 cups. Enjoy!
Healthy trails,

2 responses to “Sweet Potato Hummus”

  1. So simple and so yummy. Family loved it. I served it at a special family dinner on friday both as a spread for challah and on cucumber canapes (cucumber slices topped with homemade vegan rocket pesto, this dip and topped with a slice of cherry tomato or black olive)…..there was none left on the plate and I made LOADS!!!

  2. Helyn says:

    Oh, sounds yummy with the cucumber canapés! Thanks for the feedback.

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