• Baked and roughly mashed purple sweet potatoes

  • 8 TBS runny tahini

  • 2 lemon, squeezed

  • 4 garlic cloves, minced (or sub 1/4 tsp garlic powder)

  • 4 tsp ground cumin

  • Himalayan sea salt and black pepper to taste

  • filtered water or unsweetened almond milk, as needed

  • Toasted bread

  • Optional for serving: pine nuts, chopped parsley, hemp hearts, and ground cumin



  1. To bake the sweet potatoes, scrub them an put in a foil with some salt, pepper and olive oil. Put in the oven for about 1 hour on 250 degrees. Cool down, place in a bowl and mash with a fork or potato masher.

  2. Add the mashed purple sweet potato, tahini, lemon juice, garlic, and cumin to a high speed blender or food processor and pulse until well-combined and creamy, scraping down the sides as needed to recombine.

  3. Season with Himalayan sea salt and black pepper and taste to mixture. Add more lemon for brightness, cumin for spice, and tahini for creaminess. If the mixture is too thick, add filtered water or unsweetened almond milk in 1 TBS increments to reach desired consistency.

  4. To assemble your toast, spread ~1/4 cup Chickpea-Free Purple Sweet Potato Hummus onto toasted bread. Serve with optional pine nuts, parsley, hemp hearts, and a sprinkle of cumin.

  5. Store leftover Sweet Potato Hummus in the fridge for up to one week.