Sweet Potato Hummus – Cleveland Clinic

Sweet potato hummus in a terra cota bowl on a wooden table.

This sweet potato hummus contains no fat and is a tasty treat. Even kids love it! Try dipping whole-wheat pita chips in it or using it instead of mayo as a sandwich spread.

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  • 1 18-ounce sweet potato, baked, with skin removed
  • 1 (4-ounce) jar roasted red peppers, drained, with blackened skin removed
  • 3 tablespoons lemon juice
  • 1/2 teaspoon fresh garlic, fine dice
  • 1/2 teaspoon ground cumin
  • Pinch cayenne pepper
  • 1/4 teaspoon salt


  1. In a food processor, puree the sweet potato, roasted red peppers, lemon juice, garlic, cumin, cayenne and salt.
  2. Process mixture until it’s fairly smooth. Transfer to a serving bowl.
  3. Refrigerate for at least 1 hour.

Nutrition information (per serving)

Servings: 4
Serving size: 1/2 cup

Calories: 130  
Carbohydrate: 28 g
Cholesterol: 0 mg
Saturated fat: 0 g
Fiber: 3 g
Protein: 3 g
Sodium: 460 mg

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