Featured Recipe

Sweet Potato Hummus

Makes 12 – ¼ Cup Servings

Use as a filling for a wrap with lettuce, tomato and sliced cucumbers or enjoy as a dip served with pita chips and fresh vegetables.


  • 1 large sweet potato (about 1 pound) 
  • 1 – 15 oz can of garbanzo beans, no added salt, drained and rinsed. Reserve liquid.
  • 2 tablespoons extra-virgin olive oil 
  • 2 tablespoons tahini 
  • 2 tablespoons lemon juice 
  • ½ teaspoon lemon zest 
  • ¼ teaspoon ground cumin 
  • ¼ teaspoon ground coriander 
  • ¼ teaspoon ground white pepper 
  • Salt to taste (optional)


  1. Preheat oven to 400°F.
  2. Poke holes in sweet potatoes with a fork. Wrap in foil if desired. Roast potatoes in preheated oven until soft, about 45 minutes. Once cooled, cut sweet potatoes in half lengthwise. 
  3. Combine garbanzo beans and olive oil in a food processor or blender until somewhat smooth. 
  4. Add scooped out flesh from sweet potato to bean mixture. Pulse to combine. 
  5. Add tahini, lemon juice, lemon zest, cumin, coriander, white pepper and salt if desired. Blend until smooth, adding reserved garbanzo bean liquid as needed to create a smooth, creamy texture.

Nutritional Information: 100 calories, 4 grams fat, .5 gram saturated fat, 70 milligrams sodium, 13 grams carbohydrate, 3 grams fiber, 3 grams protein