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Sweet Potato Hummus


Back in 2013 when I originally posted this recipe, it was still a toss-up whether my clients had even heard of hummus. Now, hummus is all the rage and every grocery store carries at least 4 different brands and a crazy amount of flavors. I put hummus on sandwiches and wraps, use it as a salad dressing, a veggie dip and of course, putting it on warm pita.

Have you ever made your own hummus? After trying a friends homemade hummus, I was hooked. I could never eat that Sabra crap again. I do still enjoy Lantana and Trader Joes hummus when it comes to store-bought stuff, but it just doesn’t compare to freshly made (yes, I am a high-maintenance hummus eater).

I’ve experimented with lots of different flavors in my hummus at home including sweet and savory. I was in the mood for a fall-inspired dip, so I added sweet potato, maple syrup, and cinnamon to my chickpeas and called it hummus. It goes really well with sliced apples or salty pretzels.

apple dip recipe, healthy apple dip, healthy hummus

It’s super easy, makes for a creative appetizer or party dish and comes together with the wave of the hand (or the push of a food processor button).

Sweet Potato Hummus

Ingredients:

  • 1 sweet potato, microwaved until soft
  • 1 can (15oz) chickpeas, drained and rinsed
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon cinnamon (I like a lot- feel free to decrease!)
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon maple syrup

Directions:

1. Combine all ingredients into a food processor and blend into smooth.

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