The Sweet Potato Hummus Experiment

(adapted from Martha Stewart Living)


  • 1 clove garlic
  • 1 can (15oz) chickpeas
  • 4 to 5 small sweet potatoes
  • 1/2 tsp cayenne pepper
  • 2 tbsp olive oil
  • 1 tsp lemon pepper
  • 2 small to medium lemons
  • 2 tbsp tahini


Cut sweet potatoes into 2 inch thick slices and place on a baking sheet. Bake at 375F for one hour.

Let sweet potatoes cool, then peel off and discard skins. Don't throw away the cooked ends of the slices. You should end up with about 1 and a half cups of sweet potato.

Drain and discard liquid from chickpeas.

Juice the lemons, remove seeds.

Mince or finely chop the garlic.

Combine everything in a food processor (ideally) or blender. Blend until smooth.

Add additional cayenne, salt, and pepper as desired.


This produces a fairly strongly lemon-flavored hummus, you may want to reduce lemon juice and/or lemon pepper if you don't want that.

A little cayenne powder goes a long way, so if you want to reduce the bite of this recipe, reduce the cayenne. However note that this recipe is not particularly spicy as prepared above. My baby loves to eat this hummus so obviously it's not too spicy.

The sweet potato taste gets overpowered by the other ingredients - you could easily probably double the amount of sweet potato if you want more of that flavor.

A little bit of tahini goes a long ways - if you double it to 4 tbsp instead of 2, the hummus will be noticably bitter. Maybe you like that, but I don't.

Can't decide if I like the effect of a whole clove of garlic or not, might need to try reducing to a half clove next time.

I'm intrigued by the idea of adding banana or plantain to this recipe. Need to try that and report back.


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