Sweet Potato Dip

This week’s item of the week is Sweet Potatoes from Holly Creek Farms, Branchville, SC. This recipe is for a Sweet Potato Hummus.


●         1 large sweet potato, cubed

●         2 cups cooked chickpeas (canned or fresh)

●         4 Tablespoons tahini

●         2 Tablespoons olive oil (you may need more if the hummus comes out thick)

●         2 garlic cloves, minced

●         Juice from 1/2 a lemon

●         1 Tablespoon cumin

●         1 teaspoon sriracha

●         Salt/Pepper to taste

In 3 Easy Steps:

1.       Preheat oven to 400 degrees Fahrenheit. Bake the sweet potatoes on the middle oven rack or in a baking dish for 45 minutes to an hour. They should yield to a gentle squeeze when they’re done baking.

2.      While the sweet potatoes are cooling, toss all of the other ingredients into a blender/bullet or food processor if you have it.  Once the sweet potatoes have cooled enough to handle, use a knife or your fingers to peel the skin off of them. Add the sweet potatoes to the food processor.

3.      Blend well, and serve chips or veggies.