Curry Hummus with Sweet Potato Recipe - Food Fanatic

Curry Hummus with Sweet Potato Recipe

    8 Servings


  • 1 medium Sweet Potato
  • 1 15-ounce can Garbanzo Beans, Drained and thoroughly rinsed
  • 2 tablespoons Almond Butter, All natural
  • 1 tablespoon Pure Maple Syrup
  • 2 1/2 teaspoons Curry Powder
  • 1 1/2 teaspoons Ground Cinnamon
  • 1/4 teaspoon Ground Ginger
  • 1/4 cup Water
  • Salt


  1. Pierce sweet potato all over with a fork. Cook sweet potato until fork tender, either in the microwave (for about 10 minutes) or in an oven preheated to 425°F (for about 20-25 minutes). When cooked potato is cool enough to handle, cut it in half. Scoop all of the potato from the skin and discard the skin. 
  2. Add the potato, chickpeas, almond butter, maple syrup, curry powder, cinnamon, ginger, and water to a food processor or blender. Puree until a smooth and creamy consistency is reached. Season to taste with salt and puree again.
  3. If hummus is too thick, add additional water, about 2 tablespoons at a time, until desired consistency is reached.
  4. Serve with crackers or pita chips, or use as a spread on sandwiches and wraps.


  • Refrigerate in a covered airtight container.

Curry hummus with sweet potato photo