Savory Sweet Potato Hummus




Makes about 4 cups

  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • ½ medium onion, diced
  • 3 tablespoons brown sugar
  • 1 tablespoon chipotle in adobo, minced
  • 1 large sweet potato, about 1 pound, peeled and diced
  • ¾ cup low-sodium chicken broth
  • ¼ cup tahini
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • ½ teaspoon paprika
  • Olive oil for drizzling


  1. In medium saucepan heat olive oil over medium-high heat until shimmering; add garlic and onion and cook until softened, about 6 minutes.
  2. Add brown sugar and chipotle, cook until fragrant, about 30 seconds.  Add sweet potato and broth, bring to a boil, reduce heat and simmer, covered for about 15 minutes. Remove from heat and allow to cool slightly.
  3. In food processor or blender, add sweet potato mixture, tahini and chickpeas, pulse until combined but still coarse.  Transfer to serving bowl and chill in refrigerator; serve with Udi’s Multigrain Crisps or Udi’s Pita Chips and assorted crudité.


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