Empower Your Patients with Blue Zones Certification
Enroll Now
SIGN UP SUBSCRIBE TO THE FREE BLUE ZONES NEWSLETTER

Filter by:

Purple Sweet Potato Hummus

Purple sweet potato hummus 2

/ / /

(21 votes, average: 4.05 out of 5)

Spreadable (on everything), purple, delicious, and nutritious! This Middle Eastern-inspired recipe isn’t just delicious, it’s nourishing, thanks to a special featured ingredient (and an Okinawan favorite) that makes it exceptionally delicious—purple sweet potato.

Recipe by Live and Taste (@live.and.taste)

Ingredients

  • 1 purple sweet potato, peeled and steamed
  • 3/4 tbsp cumin seeds, toasted
  • 1 can garbanzo beans (chickpeas), rinsed, save 3 tbsp of the liquid from the can to add to the mixture
  • 3/4 cup tahini
  • 1 fresh lemon, juiced + zest, about 1/4 cup
  • 2 garlic cloves, grated
  • Pinch Himalayan salt
  • 2 tbsp extra virgin olive oil , or more if needed
  • Optional topping: toasted sesame seeds, fresh basil, or a few pinches of Za’atar

Directions

  1. Peel, cut into medium pieces, and steam the purple sweet potato for approximately 10 minutes or until soft.
  2. In the meantime, toast the cumin seeds. And rinse the garbanzo/chickpeas, reserving 3 Tbsp of the liquid.
  3. Except the garbanzo liquid and olive oil, combine the steamed purple sweet potato pieces, toasted cumin, garbanzo beans (chickpeas), tahini, lemon, grated garlic, and Himalayan salt in a food processor and blend.
  4. While running (to help emulsify), add the liquid (3 tbsp of the can of garbanzo/chickpeas and 2 tbsp of olive oil) and blend until smooth. Taste and adjust seasoning to your liking. You can always add some more water or plant-based milk for a runnier texture (1-2 Tbsp at a time).
  5. Serve in a bowl with toppings (optional).

Related Posts

More Recipes