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Sweet Potato Hummus - 58 Servings

Sweet Potato Hummus 58 Servings
Sweet Potato Hummus 58 Servings
This recipe comes from USDA Healthy Meals Resource System: Vermont FEED; Vermont Agency of Education; School Nutrition Association of Vermont; “New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks” recipe book p. 93


9 lb. sweet potatoes

1 - No. 10 can chickpeas, drained and rinsed

¾ c. tahini or sunbutter

1 ½ c. orange juice

⅓ c. soy sauce

3 Tbsp. ground cumin

3 Tbsp. ground coriander

3 Tbsp. ground ginger

3 Tbsp. ground mustard seed

3 Tbsp. garlic powder

1 Tbsp. salt

1 c. fresh parsley, chopped (optional)


Preheat convection oven to 400 F or conventional oven to 425 F. Line a full sheet pan with parchment paper. Cut sweet potatoes in half and place cut side down on the prepared sheet pan. Bake until tender, about 45 minutes. Let cool slightly and peel. Place in a large stand mixer bowl. Purée chickpeas in batches in a food processor fitted with a steel blade until they are the consistency of a thick paste. Add to the sweet potatoes. Add tahini (or sunbutter), orange juice, soy sauce, cumin, coriander, ginger, mustard, garlic powder and salt. Mix with a paddle attachment on medium speed until well blended, scraping down the sides of the bowl occasionally. Stir in parsley (if using).

Makes 58 servings.

Per serving (½ cup): 158 calories, 3 grams (g) of fat, 29 g carbohydrate, 5 g protein, 5 g fiber and 419 mg sodium.

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