With a little planning, it’s easy to whip up a batch of hummus for unexpected guests, a potluck or an after-school snack. I always bake up extra unpeeled sweet potatoes so I can quickly mash the pulp for this unexpected dip. —Mary Marlowe Leverette, Columbia, South Carolina
- 4 cups mashed sweet potatoes
- 1/4 cup tahini
- 1/4 cup lime juice
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 1-1/2 teaspoons salt
- 1/4 teaspoon cayenne pepper
- Baked pita chips
- Place the first seven ingredients in a food processor; process until blended. Transfer to a bowl. Serve with pita chips. Yield: 16 servings (1/4 cup each).
Originally published as Sweet Potato Hummus in Taste of Home September/October 2013, p53
Reviews for Sweet Potato Hummus
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review