Golden hummus

Prep 15 min
Makes 2 Cups



medium sweet potato
540-mL can
large lemon
1 pinch
1 pinch
1 tbsp
dark sesame oil


  • Pierce potato with a fork, then place in microwave on a piece of paper towel. Microwave on high until very soft, 4 to 6 minutes. When cool enough to handle, cut in half. Using a spoon, scrape flesh into a food processor.
  • Rinse and drain chickpeas. Add to potato. Squeeze 3 tbsp juice from lemon. Add to potato along with sesame oil, garlic, salt and pepper. Purée until smooth. Spoon into a serving bowl. Serve with cucumber rounds, steamed fiddleheads or crackers.
  • Hummus will keep well, covered and refrigerated, up to 2 days.

This is an easy way to add nutrients to a dip. Start with a container of store-bought hummus, then give it a healthy glow with vibrant sweet potato.


Calories 24
Protein 1 g
Carbohydrates 3 g
Fat 1 g
Fibre 1 g
Sodium 37 mg

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( 39 ratings )

3 comments on “Golden hummus

  1. Did I miss how many servings this recipe makes?


  2. Howdy Stephen Elliot. I just got a letter dated 1/19/12 from Lorelie Lee in an envelope from you. I have no idea whatsoever how I got on your list. But I’ll write Lorelie back (a real letter, even), because it was pretty fucking brave of her to write that.


  3. I didn’t love this recipe, I found the sweet potato made the hummus too sweet! Think I’ll stick with the old standard chickpeas, garlic lemon and tahini.


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