Sweet Potato Hummus & Cumin Chips

I remember the day I learned about hummus. Senior year of college, 11:30 class. The girl who sat beside me brought her lunch to class, which consisted of homemade hummus and vegetables for dipping. I was curious, she offered me some, and I decided this was a truly great thing, this mashed up chickpea mess which she assured me was extremely simple to make.

So a year ago I decided to make my own. Being me, I couldn’t pick a basic recipe. I went instead for a version involving lots of red bell pepper, and I’m going to be completely honest: It was nasty. After going out and buying tahini (a paste made from sesame seeds) I hated to see even a little of it go to waste, but I just couldn’t handle the flavor. The hummus sat in the fridge pretty much untouched for a LONG time until I finally had to grimace and throw it all out. (I HATE throwing away food.)

That might be why, until this week, I’ve been wary of making a second attempt. However, I saw this recipe and thought it looked promising enough to try again. Sweet potatoes have got to beat red pepper here. And guess what? They do. I like this hummus. Maybe not love– but a solid “like,” yes. Justin says it reminds him a bit of peanut butter (probably the tahini) and I tend to agree with him. It’s a sweet potato flavored peanut buttery spread. And that’s good, but as I don’t just LOVE peanut butter, next time I’d like to try a recipe without tahini and see if I like that even better.

We both really enjoyed the cumin chips and if you get tired of having this as a dip, I found that I REALLY like it on my little raw veggie sandwiches!


Sweet Potato Hummus & Cumin Chips

Yield: 2 cups


For the hummus:

  • 1 medium sweet potato
  • 1 cup chickpeas, drained of any liquid
  • 3 tablespoons tahini
  • 2 tablespoons olive oil
  • 1 garlic clove
  • 1 ½ teaspoons lemon juice
  • 1 tablespoon cumin
  • 1 teaspoon paprika
  • ¼ teaspoon cinnamon
  • dash nutmeg
  • salt and pepper to taste
  • olive oil for drizzling

For the cumin chips:

  • 2 flour tortillas
  • 2 tablespoons olive oil for brushing
  • 2 teaspoons cumin
  • salt and pepper to taste


For the hummus:

Peel, chop and boil the sweet potato until it is easily pierced with a fork.

Place ingredients for hummus into a food processor and blend until smooth. Adjust seasonings as needed.

Top with a small drizzle of olive oil and a sprinkle of cumin. Serve with baked cumin chips.

For the cumin chips:

Preheat oven to 350 °F.

Slice tortillas into 1-inch triangles. Place them onto a baking sheet and brush with oil. Sprinkle with cumin and salt and pepper. Bake for 15 minutes until lightly browned and crisp.

Adapted from spoonforkbacon.com