Thursday, April 3, 2014

Sweet Potato & Curry Hummus

I'm currently "in-between" jobs in Australia and spending a great deal of time in the kitchen. We have been hitting up the farmer's markets and last week got a giant bag of sweet potato's for $2. (I should probably mention it was actually my boyfriend's parents who got them while we were at the beach... haha). So I went onto Pinterest earlier this week and searched for anything with sweet potatoes... I found lots of great stuff but I wanted something healthy so I chose to make the hummus.

There were tons of great recipes so I used a combination of a few of them. Hummus is great because you start with a can of chickpeas and then add pretty much anything you like! Garlic, lemon and tahini seem to be a good base with the chickpeas and then add anything else! I'm hoping to try a few more varieties next week too!


  • 1 can chickpeas (15oz)
  • 1 roasted sweet potato
  • 2-3 cloves of garlic (roasted)
  • 1 tablespoon of tahini
  • 1 tablespoon of fresh lemon juice
  • 1 teaspoon of olive oil
  • 1/4 cup of water
  • 1 teaspoon of curry powder (I used Madras Curry Powder)
  • dash of cayenne pepper
  • salt/pepper to taste
  • Crushed cashews for garnish

  1. Preheat oven to 350F
  2. Place 1 sweet potato on cooking sheet and bake for 45 minutes or until tender. You can also roast the garlic at this time.
  3. Let sweet potato cool and then peel off skin and cut into pieces.
  4. Place all ingredients (except water) into food processor and mix on low.
  5. Slowly add the water a little bit at a time until it is the consistency you want.
  6. Add crushed cashews for garnish.
  7. Store in fridge for up to 5 days.