Vegetarians, Day 6: Sweet Potato Hummus

I discovered a really delicious, really easy to make sweet potato hummus that I wanted to share with you all. It’s from America’s Test Kitchen Complete Vegetarian Cookbook. This book has been essential since the start of our vegetarian experiment. I really appreciate how it divides the chapters up into hearty main courses, vegetable sides, salads, grains, and more. Many of the recipes can be tweaked to be vegan (if you’re into that) and many are also gluten free. The best part of the cookbook are the beautiful photos, which makes me want to cook everything in it.

This recipe for making the sweet potato hummus is going to seem oddly specific regarding how long to microwave the potato — but trust it; it will work! Enjoy!


Recipe from The Complete Vegetarian Cookbook by America’s Test Kitchen


1 large sweet potato (about 1 pound), unpeeled
¾ cup water
¼ cup lemon juice (2 lemons)
¼ cup tahini
2 Tablespoons extra-virgin olive oil, plus extra for drizzling
One 15-ounce can chickpeas, rinsed
1 small garlic clove, minced
1 teaspoon paprika
1 teaspoon salt
½ teaspoon ground coriander
¼ teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cayenne pepper

Prick sweet potato several times with fork, place on plate, and microwave until very soft, about 12 minutes, flipping halfway through microwaving. Slice potato in half lengthwise, let cool, then scrape sweet potato flesh from skin; discard skin.
Combine water and lemon juice in small bowl. In separate bowl, whisk tahini and oil together.
Process sweet potato, chickpeas, garlic, paprika, salt, coriander, cumin, cinnamon, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice mixture in steady stream. Scrape down bowl and continue to process for 1 minute. With machine running, add tahini mixture in steady stream and process until hummus is smooth and creamy, about 15 seconds, scraping down the bowl as needed.
Transfer hummus to serving bowl. Cover with plastic wrap and let sit at room temperature until flavors meld, about 30 minutes. Drizzle with olive oil and serve. (Hummus can be refrigerated for up to 5 days; before serving, stir in 1 tablespoon warm water to loosen hummus texture if necessary).

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