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Great as an appetizer or snack! Switch up your normal hummus by adding curry and sweet potato for an interesting new flavour.



Yields8 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins

 1 lb sweet potato, peeled and cut into 1-inch (2.5 cm) pieces
 1 can chickpeas, drained and rinsed
 ¼ cup fresh lemon juice
 ¼ cup tahini
 2 Tbsp extra virgin olive oil
 3 tsp curry powder
 1 garlic clove, minced
 salt and ground pepper to taste
 ¼ cup chopped cilantro (optional)
 more olive oil for drizzling
 whole-wheat pita and raw veggies

1

Steam the sweet potato until tender about 14 -15 minutes.

2

Transfer to a food processor.

3

Add the chickpeas, lemon juice, tahini, oil, curry powder, and garlic in the food processor. Puree until smooth. Add cilantro if using and pulse once more.

4

Season with salt and pepper to taste. Let cool.

5

Transfer to a bowl. Drizzle with olive oil and serve with whole wheat pita and veggies.
Note: If you make the dip ahead, it may be necessary to reseason with a bit of salt and some more lemon juice before serving.


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Ingredients

 1 lb sweet potato, peeled and cut into 1-inch (2.5 cm) pieces
 1 can chickpeas, drained and rinsed
 ¼ cup fresh lemon juice
 ¼ cup tahini
 2 Tbsp extra virgin olive oil
 3 tsp curry powder
 1 garlic clove, minced
 salt and ground pepper to taste
 ¼ cup chopped cilantro (optional)
 more olive oil for drizzling
 whole-wheat pita and raw veggies

Directions

1

Steam the sweet potato until tender about 14 -15 minutes.

2

Transfer to a food processor.

3

Add the chickpeas, lemon juice, tahini, oil, curry powder, and garlic in the food processor. Puree until smooth. Add cilantro if using and pulse once more.

4

Season with salt and pepper to taste. Let cool.

5

Transfer to a bowl. Drizzle with olive oil and serve with whole wheat pita and veggies.
Note: If you make the dip ahead, it may be necessary to reseason with a bit of salt and some more lemon juice before serving.

Curried Sweet Potato Hummus