Curried Sweet Potato Hummus

Prep Time:


Makes about 4 cups


  • 1 pound sweet potato, peeled and cut into 1-inch  (2.5 cm) pieces
  • 1 can chickpeas, drained and rinsed
  • 1/4 cup (50 ml)  fresh lemon juice
  • 1/4 cup (50 ml)  tahini
  • 2 tbsp. (25 ml)  extra virgin olive oil
  • 3 tsp. (15 ml) curry powder
  • 1 garlic clove, minced
  • salt and ground pepper to taste
  • 1/4 c.  (50 ml) chopped cilantro (optional)
  • More olive oil for drizzling
  • Whole-wheat pita and raw veggies

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  1. Steam the sweet potato until tender about 14 -15 minutes.
  2. Transfer to a food processor.
  3. Add the chickpeas, lemon juice, tahini, oil, curry powder, and garlic in the food processor. Puree until smooth. Add cilantro if using and pulse once more.
  4. Season with salt and pepper to taste.  Let cool.
  5. Transfer to a bowl. Drizzle with olive oil and serve with whole wheat pita and veggies.

Note: If you make the dip ahead, it may be necessary to re-season with a bit of salt and some more lemon juice before serving.

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