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Sweet Potato Curried Hummus

  • Steam the sweet potato until tender about 14 -15 minutes.
  • Transfer to a food processor.
  • Add the chickpeas, lemon juice, tahini, oil, curry powder, and garlic in the food processor. Puree until smooth. Add cilantro if using and pulse once more.
  • Season with salt and pepper to taste. Let cool.
  • Transfer to a bowl. Drizzle with olive oil and serve with whole wheat pita and veggies.
  • Note: If you make the dip ahead, it may be necessary to re-season with a bit of salt and some more lemon juice before serving. Makes about four cups.