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Sweet Potato Hummus

Sweet Potato Hummus

¼ cup of tahini

2-3 tablespoon extra virgin olive oil

2 garlic cloves, mashed and roughly chopped

1 large sweet potato, cooked

2 tablespoons freshly squeezed lemon juice

½ teaspoon of salt

In a food processor, combine the tahini and olive oil and pulse until smooth. Add the garlic, cooked sweet potato, lemon juice, and salt, process until smooth. Add more salt or lemon juice to taste and spoon into a serving dish. Serve with crackers, raw dip vegetables such as carrots or celery, or with toasted pita bread.

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