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Sweet Potato Hummus Recipe

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This recipe for Sweet Potato Hummus, by , is from The MACY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Laura Macy


1 Large Sweet Potato
1 (15 ounce) can garbanzo beans, drained (reserve liquid) and rinsed
2 tablespoons extra-virgin olive oil
2 tablespoons tahini
2 tablespoons lemon juice
1/2 teaspoon lemon zest
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground white pepper
Garlic (you choose the amount)
sea salt to taste


Preheat oven to 400 degrees F (200 degrees C).
Poke holes all over sweet potatoes with a fork.
Roast sweet potatoes in the preheated oven until soft, about 45 minutes; let cool (or microwave for approx 8 minutes or until soft).
Cut sweet potatoes in half lengthwise.
Combine garbanzo beans and olive oil in a blender and pulse several times to mash. Scoop flesh out of sweet potato peels and add to the blender; pulse to combine. Add tahini, lemon juice, lemon zest, cumin, coriander, white pepper, and sea salt to mixture; blend until smooth, adding reserved garbanzo bean liquid as needed to make a smooth, creamy hummus.

***I used the tahini recipe from the Eggplant dip that I submitted to the book earlier.

Personal Notes:
Personal Notes:
I had some leftover Sweet Potatoes from Thanksgiving and wasn't sure what to do with them. I found this recipe and doctored it up to meet our family tastes. I added the garlic and omitted the salt. You can prepare to your own tastes with your favorite hummus seasonings. I hope you enjoy.




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