Sweet potato Hummus

Eating a diet in brightly colored fruits and vegetables will help prevent cancer.  Sweet potatoes are no exception!  These bright orange beauties contain carotenoids like beta-carotene that are powerful antioxidants that have been shown in studies to reduce the risk of many types of cancer.  The antioxidants  protect cell membrane and DNA from free radicals that can cause cancer.  Sweet potatoes also contain vitamin A which is good for eyes and skin.
This recipe for sweet potato hummus is from Whole Living magazine.  This was surprisingly delicious.  I wasn’t sure I would like sweet potatoes in hummus.  The sweet potatoes added a nice sweetness to the bitterness of the tahini and complemented the cumin very well.  Serve with whole wheat pita chips and red or green bell pepper and broccoli for dipping.  These veggies will add lycopene, vitamin C, sulforaphane, and selenium to this already healthy snack. Enjoy!


  • 1 pound sweet potatoes, peeled and cut into 1-inch pieces (about 2 medium)
  • 1 can (19.5 ounces) chickpeas, drained and rinsed
  • 1/4 cup fresh lemon juice (from 1 lemon)
  • 1/4 cup tahini
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 garlic clove, chopped
  • Coarse salt and ground pepper
  • Garlic salt
  • 2-4 tablespoons water to thin out
  • 2 Whole-wheat pitas
  • Red or green bell pepper and/ or broccoli


1.  Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until tender, 10 to 12 minutes. Transfer to a food processor.

2.  Combine chickpeas, lemon juice, tahini, oil, cumin, and garlic in a food processor. Puree, about 1 minute; thin with water if necessary. Season with salt and pepper and let cool.  This will keep for 1 week in the refrigerator.

For the pita chips

Brush 2 whole wheat pitas with olive oil on both sides.  Sprinkle both sides with garlic salt.  Cut the pita into wedges like you would with a pizza.  Place on a baking sheet sprayed with cooking spray and bake at 350 degrees for 10 minutes.

29. December 2011 by admin
Categories: Starters | Leave a comment

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