Purple Sweet Potato Hummus

I found some purple sweet potatoes at the grocery store the other day & had a moment. The hummus ended up being more of a vivid pink, which I think is just gorgeous! It tasted even more G O R G E O U S! Topped it with olive oil, za’atar, sumac, tri-color peppercorns and thyme from my garden!

Purple Sweet Potato Hummus

Category: APPETIZERS, Dip & Salsa

Servings:  8 Servings

Purple Sweet Potato Hummus


  • 1 1/2 cups cooked purple sweet potato (I baked & then peeled mine)
  • 1/3 cup tahini
  • 2 TBS hemp hearts
  • 3 cloves of garlic, crushed
  • Juice of 1 lemon
  • 1/2 tsp coriander
  • 1/2 tsp cumin
  • 1/2 tsp pink Himalayan salt
  • 1/3 cup olive oil
  • 1/4 cup filtered water (add more, if needed)
  • Garnish with olive oil, white, pink & green peppercorns, za’atar & fresh thyme


  1. Add all ingredients (except garnish) to food processor, and pulse until smooth. You want the consistency to be soft enough to dip a chip in the hummus without breaking.
  2. Garnish with additional olive oil and the other recommended spices and herbs.

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