Roasted Sweet Potato Hummus Dip, photo by Hispanic Kitchen

Roasted Sweet Potato Hummus Dip

Cuisine: American
Prep Time: 5 minutes
Cook Time: 2 hours
Servings: 4 servings

Sweet potatoes can be enjoyed in a number of ways, one of them in a hummus. The sweet potato adds a bit of sweetness to the chickpea-based dip.

Recipe and photo courtesy of Chef Anthony Stewart from Pritikin Longevity Center + Spa


  • 15 ounces garbanzo beans Cooked and Drained
  • 1/4 cup lemon juice
  • 1 Tablespoon Minced garlic
  • 1/8 cup fresh parsley Chopped
  • 1/4 bunch Fresh Dill Chopped
  • 1 cup Roasted and Peeled Sweet Potato
  • 1 dash Tabasco
  • 1/8 teaspoon white pepper
  • 1/2 cup Celery Chopped

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  1. Preheat oven to 400ºF.
  2. Wrap a scrubbed, rinsed and sliced sweet potato in aluminum foil and bake for about 1-1/2 to 2 hours, until soft.
  3. Allow potato to cool.
  4. Puree all ingredients together in a food processor. (Add water if hummus is too thick.)
  5. Serve with sliced vegetables.
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