Sweet Potato Hummus

Prep Time: 5 min

Cook Time: 25 min

Total Time: 30 min

Servings: 12


  • 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.

  1. 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.
  2. Flip the sweet potato over and let cool to room temperature.
  3. 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.
  4. 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.