Cheesy Sweet Potato Hummus

I hope that everyone had a great holiday season and a wonderful start to the new year! It's always so depressing to see the holidays go, but I guess they wouldn't be as special if they lasted all year long. Besides, there are lots of other things to celebrate throughout the year, like the beauty of all the seasons, birthdays, other holidays, and the simplicity and complexity of every day life. Why not carry the spirit of the holidays with you to these celebrations throughout the rest of the year, and be grateful to experience all of these different kinds of moments?

I think this recipe for Cheesy Sweet Potato Hummus does a good job of doing just that. It's pretty simple, but it's just as special on a regular days as it would be on a holiday. Make it now to get a little bit of vitamin C, vitamin A, manganese, vitamin B6, and potassium from the sweet potato; protein from the chickpeas; healthy fat from the tahini (or sesame seed butter); and B vitamins and cheesy flavor from the nutritional yeast (which can be found at Whole Foods, other health stores, and increasingly in regular grocery stores). Make it again for Super Bowl parties, Valentine's Day dates (or yourself), and more because it tastes so good you want to share it (or not)! Like other hummus dips (How would you make hummus plural? Hummuses? Hummusi?), it goes well with veggies, pita bread, or chips, but try spreading it on sandwiches or maybe use it as a base for vegan pizza too! I hope you enjoy, and as always, let me know what you think!

Cheesy Sweet Potato Hummus (Makes about 1.5 cups)

Prep Time: 20 minutes (not including cooking homemade chickpeas or baking the potato- if you choose these options, this recipe will take a little longer but you can plan in advance)

Cook Time: 5 minutes


2 large cloves of garlic (if you are not a big fan of garlic, you can reduce this amount)

1 c. chickpeas (preferably homemade but canned works too), skins removed

1/2 c. baked sweet potato

2 tbsp. tahini

2 tbsp. nutritional yeast

2 tbsp. lemon juice


Pomegranate seeds (optional)


  1. Drop the garlic into a food processor as it's running to chop it to pieces. Stop the food processor and scrape down the sides of the bowl.
  2. Add the chickpeas and run the food processor until a crumbly mixture forms. Scrape down the sides of the food processor again.
  3. Add the potato, tahini, nutritional yeast, and lemon juice. Puree the mixture, stopping to scrape down the sides of the bowl as needed and adding 1 tbsp. of water at a time until your desired consistency is reached.
  4. Serve with a sprinkling of pomegranate seeds if desired.

"If you are distressed by anything external, the pain is not due to the thing itself, but to your estimate of it; and this you have the power to revoke at any moment." -Marcus Aurelius