Sweet Potato Hummus & Pita Chips

Ever since including this Real Simple recipe in my March Friday Five post, I've been dying to make sweet potato almond hummus. It combines some of my favorite ingredients--sweet potatoes, almond butter, chickpeas, lime--into one of my favorite snacks. This weekend, I finally got around to making it for my family, and it got rave reviews, so I'm sharing it here!

Sweet Potato Almond Hummus

  • 2 microwaveable sweet potatoes
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 2 tbsp smooth almond butter
  • 2 tbsp fresh lime juice (1-2 limes)
  • 1 garlic clove, smashed
  •  tsp ground cumin
  •  tsp salt
  • ⅛ tsp cayenne pepper 
  •  tbsp olive oil
  • 2 tbsp chopped roasted almonds

  • Microwave sweet potatoes according to package directions (about 20 minutes).
  • Cut in half lengthwise, and cool slightly.
  • Combine about 1½ cups of potato flesh with chickpeas, almond butter, lime juice, garlic, cumin, salt, cayenne, and 2 tablespoons of oil.
  • Blend in food processor until desired texture is achieved (I like mine a little thicker).

  • Transfer hummus to a bowl. Sprinkle with almonds, and drizzle with remaining oil.
  • Serve with fresh vegetables and homemade pita chips.

Pita Chips

  • 6 whole wheat pita pockets
  • 1 tsp sea salt
  • 1 tsp dried oregano
  • 1/2 cup olive oil

  • Preheat oven to 300 °F.
  • Slice pita pockets in half into rounds, and cut each into 6 triangles. Place on baking sheet.
  • Brush pita with olive oil. Season with salt and oregano.
  • Bake until golden brown (about 20 minutes), and let cool.

Dig in!

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