Golden hummus


  • Prep Time15 mins
  • Total Time15 mins
  • Makes2 Cups
Golden hummus


  • 1 medium sweet potato

  • 540-mL can chickpeas

  • 2 garlic cloves

  • 1 large lemon

  • 1 pinch salt

  • 1 pinch pepper

  • 1 tbsp dark sesame oil


  • Pierce potato with a fork, then place in microwave on a piece of paper towel. Microwave on high until very soft, 4 to 6 minutes. When cool enough to handle, cut in half. Using a spoon, scrape flesh into a food processor.

  • Rinse and drain chickpeas. Add to potato. Squeeze 3 tbsp juice from lemon. Add to potato along with sesame oil, garlic, salt and pepper. Purée until smooth. Spoon into a serving bowl. Serve with cucumber rounds, steamed fiddleheads or crackers.

  • Hummus will keep well, covered and refrigerated, up to 2 days.

Nutrition (per serving)

Calories 24, Protein 1g, Carbohydrates 3g, Fat 1g, Fibre 1g, Sodium 37mg.

This is an easy way to add nutrients to a dip. Start with a container of store-bought hummus, then give it a healthy glow with vibrant sweet potato.