Sweet Potato Hummus

  • 1 large sweet potato (about ¾ lb.), halved lengthwise
  • 1 15-oz. can chickpeas, rinsed and drained
  • Juice of 1 lemon (about ¼ cup)
  • 3 Tbs. tahini
  • 1 medium clove garlic, chopped
  • 1 tsp. kosher salt; more to taste
  • 1 tsp. ground cumin
  • ½ tsp. chili powder
  • ¼ cup Filippo Berio Delicato Extra Virgin Olive Oil
  • Pinch of Aleppo pepper
    • Here, a microwave “roasts” the sweet potato quickly and easily. Then, the soft flesh is puréed with hummus mainstays–chickpeas, tahini, and garlic–for a spread that is at once sweet and savory.

    • Pierce the skin side of the sweet potato a handful of times with a fork and then place on a large plate. Microwave on high until the sweet potato is completely tender and soft, about 5 minutes.
    • Flip the sweet potato over and let cool to room temperature.
    • Scoop the sweet potato flesh into a food processor along with the chickpeas, lemon juice, tahini, garlic, salt, and spices. With the motor running, add the olive oil in a slow, steady stream and then add water, 1 Tbs. at a time, until the mixture is smooth.
    • Season the hummus with more salt and Aleppo pepper to taste, drizzle with olive oil, and serve; or refrigerate in an airtight container for up to 5 days.
    Prep Time

    5 min

    Cook Time

    25 min

    Total Time

    30 min






    Appetizers & Snacks

    Ingredient: Vegetables

    Cooking Method: No Cook

    World Cuisine: Middle Eastern

    Product: Delicato


    Join our community to receive recipes, culinary tips, and trends.
    View an example email

    Facebook Pinterest YouTube