Mary's Veggie Garden

November 9, 2013

Purple Sweet Potato Hummus

Filed under: Recipes,Sweet Potatoes,Vegetables — marysveggiegarden @ 8:40 am

Gloopy purple food – what better for a Halloween themed snack table? Well, it could also be healthy, mostly organic and local like this Purple Sweet Potato hummus.

Purple Sweet Potato Hummus and Yaya carrot sticks.

Purple Sweet Potato Hummus and Yaya carrot sticks.

I harvested almost 90 pounds of sweet potatoes this year. I’ve been browsing the internet for new sweet potato recipes and found this one for Spicy Sweet Potato Hummus. It was only a starting point – the recipe evolved as I made it.

We don’t like hot pepper so my first recipe change was cutting the cayenne to 1/8 teaspoon. To me, the heat was just noticeable, subtle but not obnoxious.

The next problem: how big is a medium sweet potato? My SPs range in size from a few ounces to 2 or 3 pounds. Even checking with the NC Sweet Potato Board didn’t help much: one recipe used 4 ounces and the other 8 ounces for a medium SP.

I used Purple Sweet Potatoes for this recipe. Purple is the specific variety name. Purple also describes the sweet potato: it is purple inside and out after cooking. I chose Purple primarily for the color, a white or orange variety would work as well.

My hummus mix was too stiff and dry to mix in my stand blender. The problem was either the chickpeas or the sweet potatoes and I’m inclined to blame the chickpeas. I started with dried chickpeas, soaked them overnight, boiled for about an hour until very tender then drained. In my experience canned beans are much mushier and wetter than home cooked beans so I expect they’d blend more easily.

Different varieties have different cooking qualities. Some bake up rather dry, some are firm and moist, and others are easily mashed after baking. Purple is firm and moist after baking. A mushier sweet potato, such as Georgia Jets, would probably mix up more easily.

Whatever the problem, either beans or sweet potatoes, the hummus mixture was very stiff. Even after adding water, my stand blender couldn’t handle the mix. I ended up scraping the mix into a deep bowl and using my stick blender – a much better choice.


Purple Sweet Potato Hummus

  • Sweet Potatoes – approximately 3/4 pound, well scrubbed
  • 1 Tbsp. olive oil
  • 1 cup cooked chickpeas (garbanzo beans)
  • 2 Tbsp. tahini
  • 2 cloves garlic, peeled
  • 2 – 3 Tbsp. lemon juice
  • 1/8 tsp. cayenne pepper
  • 1/4 tsp. salt
  • 1/4 tsp. smoked paprika
  • 1/8 tsp. cumin
  • 1/4 cup water

Bake the sweet potatoes in their skins at 375° until easily punctured with a fork – 30-60 minutes depending on the size and shape. I usually wrap them in foil for a moister potato after baking. Allow sweet potatoes to cool, then peel and chop coarsely.

Combine everything except the water in a deep bowl and blend with a stick blender. Add water 1 tablespoon at a time until the mix reaches the right stiffness. The amount of water will depend on the moistness of the beans and the sweet potato variety.

Note: I started with 3/8 lb. sweet potato but decided the color wasn’t rich enough so I added a second SP. This resulted in a somewhat sweet hummus with all the sweetness provided by the sweet potatoes.

Make this recipe to suit your taste by changing the quantity of sweet potatoes, beans, and spices.

Where can you find Purple sweet potatoes? I’ve heard they are available in some farmers markets and health food stores might also carry them. I grow my own. I originally bought my slips from Sand Hill Preservation.

Purple Sweet Potato Hummus , Yaya carrot sticks and commercial crackers.

Purple Sweet Potato Hummus , Yaya carrot sticks and commercial crackers.

Too bad I didn’t manage a gruesome Halloween name for the mix.



  1. Yum!!! Thank you for sharing this recipe.

    Comment by Tea And Scandal, Canada — November 9, 2013 @ 8:51 am | Reply

  2. I love Purple sweet potatoes especially since they are the best producing sweet potato in the garden. I never thought to make a hummus out of them though.

    Comment by Daphne — November 9, 2013 @ 11:01 am | Reply

  3. I really need to look into growing sweet potatoes, now that I’m so allergic to actual potatoes.

    Comment by Lisa and Robb — November 12, 2013 @ 12:57 pm | Reply

    • In my area the hard part is getting the slips, growing them is fairly easy. Sometimes Japanese beetles can be a problem, and sometimes rodents nibble, making prompt harvest a must. If you can get locally grown SPs at a farmers market, you can grow your own slips.

      Comment by marysveggiegarden — November 12, 2013 @ 1:20 pm | Reply

  4. Delightful looking snack… and I thought that hummus are or can only be made from chick peas…

    Comment by Lrong — November 17, 2013 @ 5:06 am | Reply

    • This recipe contains both sweet potatoes and chickpeas and blends the flavor of both.

      Comment by marysveggiegarden — November 17, 2013 @ 8:43 am | Reply

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