Sweet Potato Hummus with Homemade Pita Chips

Serve this hummus at room temperature or chilled, with a drizzle of olive oil and a sprinkling of paprika. It tastes great with homemade pita chips. Hummus will keep in the fridge for at least a week.

Sweet Potato Hummus

  • 2 medium sweet potatoes, peeled and diced 
  • 1 can garbanzo beans (15.5 oz), rinsed until no foam appears and then drained well
  • 1/4 cup fresh squeezed lemon juice
  • 1/4 cup sesame seeds
  • 2 Tablespoon extra virgin olive oil, plus more for drizzling on top of hummus
  • 2 tsp. ground cumin
  • 2 cloves garlic, chopped
  • salt and fresh ground black pepper to taste
  • water for thinning, 2-4 Tablespoons
  • 1/2 tsp. paprika, for optional garnish
  1. Place sweet potatoes in a microwave-safe bowl, cover with vented lid or cling wrap, and microwave on high until sweet potatoes are soft, about 10-12 minutes.
  2. Put cooked sweet potatoes, garbanzo beans, lemon juice, sesame seeds, olive oil, cumin, garlic, salt, and pepper into food processor or blender.
  3. Process until the mixture is fairly smooth, about 2 minutes, scraping down the sides of bowl a few times. If the mixture seems too thick, thin with a few tablespoons of water until it is the consistency you want. Taste for seasoning and add more salt and/or pepper if desired.

Homemade Pita Chips

These chips are crunchy and flavorful. They make a great snack or part of a pre-workout meal when combined with homemade hummus.

  • 1 package of pitas, preferably whole grain or whole wheat
  • 2 Tbsp olive oil
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 tsp sea salt
  • 1 tsp optional flavor, like cumin, Cajun seasonings or paprika
  1. Preheat oven to 350.
  2. Combine spices together in a small bowl.
  3. Brush pitas with olive oil and sprinkle with spice mixture.
  4. Cut pitas into bite sized squares.
  5. Bake 15-20 minutes or until browned.
Recipe adapted from Power Foods