Sweet Potato Hummus

Prep Time: 5 Min

Cook Time: 45 Min
Ready In: 50 min

Servings: 6

This light, healthy snack is bursting with flavor, spice and color. Because of its high protein content, it will help control your appetite and mood. Pair this with Herb-Infused Ranch-Style Sweet Potato Chips for the perfect blending of protein and carbs.

Ingredients:

1 large sweet potato (about 9 ounces)
1 (15-ounce) can chickpeas, drained and rinsed
5 tablespoons olive oil (plus additional, as needed, for thinning)
2 tablespoons tahini
2 tablespoons fresh lemon juice
2 garlic cloves, peeled
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon kosher salt
Pinch of nutmeg

Directions:

Position the baking rack in the center of the oven and heat the oven to 425 degrees. Wrap the sweet potato in foil and bake in a shallow baking pan until it can be easily pierced with a knife, about 45 minutes. Transfer to a cooling rack and allow the potato to cool completely.
Cut the potato in half and use a spoon to scoop out the pulp. Transfer the sweet potato to a food processor fitted with a blade. Add the chickpeas, olive oil, tahini, lemon juice, garlic, coriander, cumin, salt and nutmeg. Process until smooth.
If the hummus is too thick, add a little extra olive oil or water and process until the desired consistency is reached.

Recipe from My Fat Dad: A Memoir of Food, Love, Family, and Recipes by Dawn Lerman (Berkley Books, 2015).

HealthyWomen Editors

Kim Ledgerwood

Editorial Director, HealthyWomen

As HealthyWomen’s editorial director, Kim oversees the production of all content and ensures that it is aligned with our mission, meets our high editorial standards and captures our brand voice.

Kim is an award-winning editor and copywriter with more than 25 years of experience. She started her career as a copywriter and broadcast producer at the Southeast’s largest full-service advertising agency, The Tombras Group. Since then, she has edited and written for a wide variety of clients, ranging from Fortune 500 companies to indie authors across multiple industries and topics.

She holds a bachelor’s degree in communications from the University of North Carolina, Chapel Hill, as well as a master’s degree in communications/advertising from The University of Tennessee, Knoxville.

Kim lives in Maryland with her husband, three children and a menagerie of pets.

Jacquelyne Froeber

Senior Editor, HealthyWomen

Jacquelyne Froeber is an award-winning journalist and editor. She holds a BA in journalism from Michigan State University. She is the former editor-in-chief of Celebrated Living magazine and has editing and writing experience for print and online publications, including Health magazine, Coastal Living magazine and AARP.org.

As a breast cancer survivor, Jacquelyne encourages everyone to perform self-exams and get their yearly mammograms.

Read Full Bio