Sweet Potato Hummus | The Jewish Week | Food & Wine

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Sweet Potato Hummus

Sweet Potato Hummus

Sweet Potato Hummus. Courtesy of The Nosher via myjewishlearning.com

6 Servings

15 min

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(The Nosher via JTA) — If you are looking for a light, healthy appetizer to brighten your table, this sweet potato hummus is bursting with flavor. Because of its high protein and fiber content, it will help control your appetite and mood. My 450-pound ad man dad named it the caviar of hummus — exclaiming that it was almost illegal for something so nutritious to be this delicious. 

“All the gusto without all the Jewish guilt,” my dad complimented, paraphrasing his award-winning slogan for Schlitz beer and my culinary skills when I was 11. 

While my dad spent his days cooking up great marketing campaigns, I spent my time after school reading recipes and exploring the many ethnic food markets in Manhattan — finding tasty ways to please my dad’s palate while helping him conquer his struggle with obesity.

This easy-to-prepare delicacy has survived my dad’s many fad diets — Atkins, Weight Watchers, I Prayed Myself Slim — and was a staple in his 200-pound weight loss. 

Air Force 1 Sage Low


1 large sweet potato (about 9 ounces)
1 (15-ounce) can chickpeas, drained and rinsed
5 tablespoons olive oil (plus additional, as needed, for thinning)
2 tablespoons tahini
2 tablespoons fresh lemon juice
2 garlic cloves, peeled
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon kosher salt
Pinch of nutmeg


Position the baking rack in the middle and heat the oven to 425 F. Wrap the sweet potato in foil and bake in a shallow baking pan until it can be easily pierced with a knife, about 45 minutes. Transfer to a cooling rack and allow the potato to cool completely.

Peel the skin off the sweet potato and transfer to a food processor fitted with a blade. Add the chickpeas, olive oil, tahini, lemon juice, garlic, coriander, cumin, salt, and nutmeg, and process until smooth. If the hummus is too thick, add a little extra olive oil or water and process until the desired consistency is reached.

Recipe reprinted with permission from My Fat Dad, A Memoir, of Food Love and Family with Recipes by Dawn Lerman.

 The Nosher food blog offers a dazzling array of new and classic Jewish recipes and food news, from Europe to Yemen, from challah to shakshuka and beyond. Check it out at www.TheNosher.com.