Recipe: Sweet potato hummus

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Chef Steve Ulibarri with Cuisine Unlimited shares a delicious sweet potato hummus recipe to add to your holiday appetizer recipe list.


  • 2 medium sweet potatoes
  • 3 tbsp. olive oil
  • 2 cups cooked chickpeas
  • ¼ c. tahini
  • 3 cloves garlic (peeled)
  • ¼ c. lemon juice
  • 1 tsp. cayenne pepper
  • ½ tsp. paprika
  • ½ tsp. cumin
  • Salt & pepper to taste


  1. Bake sweet potatoes at 400° F for 45-60 minutes, until they are just soft

to the touch, and allow to cool.

  1. Once cool, peel skin from sweet potatoes and add to a food processor

with remaining ingredients.

  1. Puree for approximately 1 minute, until well blended. If desired, add

water while blending to obtain a thinner consistency.

  1. Serve chilled with pita, vegetables, or other sides.
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