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Sweet Potato Hummus

Featured in the Honolulu Star-Advertiser on January 27, 2021.



Sweet Potato Hummus

  • 3 cups sweet potato, peeled and cut into large pieces
  • 2 cloves garlic, smashed
  • Olive oil (for drizzling)
  • 3 tablespoons tahini or tahini butter
  • 1 1/2 teaspoons salt
  • 1 lime, cut in half
  • 1 cup water


Heat oven to 375°F. Place a rack in upper third of oven. Line a baking sheet with parchment paper and place sweet potato and garlic. Generously drizzle olive oil over sweet potato and toss to coat. Roast for 20 minutes and toss; roast for another 20 minutes or until potato is tender and browned. Cool, then transfer to a blender and puree until smooth. Add tahini, salt and squeeze in lime juice; pulse to mix. With blender on low, gradually add water until desired consistency. Serves 8.

Approximate Nutrient Analysis per serving (based on 2 Tablespoons of drizzled olive oil):
160 calories, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 500 mg sodium, 24 g carbohydrate, 3 g fiber, 7 g sugar, 3 g protein


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