Sweet Potato Hummus

Recipe Developed by Tessa Nguyen, RD, LDN in partnership with NCSPC
Take hummus to another level with roasted sweet potatoes, garlic and fresh lemon swirled in for a low cost, diabetes friendly snack.
Sweet Potato Hummus

Sweet Potato Hummus

  • 1 can (15.5 oz) garbanzo beans
  • ½ cup roasted sweet potato, mashed, without skin
  • ½ teaspoon garlic powder
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup olive oil
  • ¼ cup low sodium vegetable stock
  1. Rinse garbanzo beans under cool water until water runs clear.
  2. In a food processor, pour in garbanzo beans, sweet potato, garlic powder, lemon juice, salt and black pepper. Pulse mixture until beans are crumbly and in small pieces.
  3. Turn food processor on and slowly drizzle in the olive oil and vegetable stock through the open spout on top of the food processor lid.
  4. Process hummus until smooth and creamy.
  5. Serve hummus room temperature or cold alongside freshly cut up vegetables or whole grain crackers for an easy snack.

10 servings, ~2 tablespoons per serving

  1. Use up leftover baked sweet potatoes from yesterday’s dinner instead of cooking the sweet potatoes just for this dish.
  2. Use this versatile Sweet Potato Hummus as your spread on your sandwich or wrap instead of mayonnaise or mustard.