Sweet Potato Hummus

We were (graciously) given a food processor (a big one, too, I might add!) for our wedding, and I am ashamed to admit that I have only used it occasionally. Until last weekend, I just could not figure out how to assemble the dang contraption without watching multiple YouTube videos, reading articles, etc. I don’t have any excuse here. I simply couldn’t figure it out without major research. 

This last weekend, though, I decided that I had lived in fear of my appliance long enough. I was going to master the food processor. And I did! Well, I did have to call my mom for help once, but that’s a tremendous improvement over past attempts. 

Now I am going to be a food processing machine. What’s that food item you have? Let me just blend that until smooth for you. Hand it over. 

The first thing that I made with my newly-found Kitchen Aid hubris confidence is this sweet potato hummus. I have been researching sweet potato hummus recipes for quite some time. I first tried sweet potato hummus at a dinner party hosted by a friend three years ago, and it’s one of those flavors that just stuck with me. I have been biting my lip as I read recipes and reviews of recipes, trying to figure out just how I could make this hummus without calling upon my dreaded food processor, until the blessed day when I decided to just give it a whirl (pun intended). 

I think the main concern that people have with homemade hummus is that they can be awfully thick. I used just one sweet potato (many recipes that I’ve read call for two or three) to keep the sweet potato flavor without making this dish glorified baby food. Adjust the heat (cayenne pepper) to your liking. I also absolutely love the taste of cumin, but I know it can be overwhelming to some. Feel free to play with the proportions. If you have added too much of something, you can thin it out with extra garbanzo beans and olive oil. 

Now that I’ve conquered the food processor, I can’t imagine what’s next for this budding home appliance whiz. I’ll probably learn how to change my own oil and repair the washing machine figure out how to use my Nespresso without griping so much that my husband just does it for me. Baby steps. 

Sweet Potato Hummus

You will need:
  • 1 large sweet potato, peeled
  • 2/3 of a 15 ounce can of garbanzo beans, drained and rinsed
  • 2 tbsp. olive oil
  • 2 tbsp. tahini
  • 1 tbsp. garlic
  • 1 1/2 tbsp. lemon juice
  • 1/4 tsp. each paprika and cumin
  • 1/4 cup fresh parsley, chopped
  • 1/4 tsp. each sea salt and black pepper
  • Dash cayenne pepper to taste

  • Prepare sweet potato by cooking in the microwave until soft or baking, if preferred. 
  • Assemble food processor. 
  • Add all ingredients, starting with sweet potato (mash lightly first for best results). 
  • Blend until smooth. 
  • Serve chilled or at room temperature. The flavor is even better the next day. 
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