Sweet Potato Hummus

If you bake a few sweet potatoes at a time, you can eat some fresh and use the rest for hummus.


1 large sweet potato or two small

2 cans garbanzo beans, cannelloni beans work very well too

1 inch chopped ginger

1 tablespoon tahini

Juice of 1 lime or lemon

Salt to taste

Pinch of cayenne

Optional fresh herbs: thyme, rosemary, basil or parsley

2-4 tablespoons water


  1. Preheat oven to 350 degrees F.
  2. Wash sweet potatoes, puncture with a fork a few times and wrap in foil. Bake until very soft, 30-45 minutes depending on the size of the potatoes. Let cool completely and peel off the skin. Add to food processor or blender.
  3. Rinse garbanzo beans, put into a pot with clean water, bring to a boil (this step is optional but gives a creamier hummus).
  4. Put all other ingredients except herbs in processor. Mix, adding small amounts of water if necessary to mix. Add the herbs and pulse to combine until smooth and creamy.

Serves: 14

Serving size: ¼ cup

Nutrition Information: per serving

Protein4 (g)
Carbohydrates17 (g)
Fat1.3 (g)
Calcium26 (mg)
Sodium207 (mg)
Iron1 (mg)
Vitamin D0 (µg)
Folate45 (µg)

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.