Sweet Potato Hummus

Sometimes things just come up.  You get invited to an event or a friend calls and wants to stop by.  Like, now.  Sweet potato hummus is one of my quick, go-to recipes for when I don’t have a lot of time to do prep or cook.  It’s healthy AND tasty, which makes you look like you put a lot of thought into it.  But don’t worry.  It’ll be our little secret.  😉


Sweet Potato Hummus

  • 1 medium sweet potato, cooked and skinned
  • 1 can chick peas, partially drained
  • 1-2 tablespoons minced garlic
  • 1/8-1/4 cup olive oil (I just add until consistency is what I want)
  • salt/pepper/onion powder/garlic powder (to taste)
  • splash of lemon juice (optional)

Throw it all in a food processor and blend away!  If you only have a large sweet potato, use half.  Tastes great with veggie sticks (carrots, zucchini, celery), homemade pita chips (see below), toast, or just on a spoon.

Sweet Potato Hummus w Carrots


Homemade Pita Chips

  • 1 package large whole wheat pita pockets
  • olive oil
  • salt, pepper, onion, garlic powders

Preheat oven to 350. With a small basting brush, spread olive oil over pita pocket. Sprinkle with salt, pepper, onion, garlic powders to your preference. Cut pita into 6-8 triangles, pizza slice style. Repeat with other pitas. Place on a foil lined baking sheet and bake until golden brown and crispy, usually about 15-20 mins.

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