Christmas is a few weeks away, which means it’s the season of holiday parties and family gatherings. Tables are filled with delicious appetizers and festive meals, however, some of our favorite treats are often packed with added sugars and other unhealthy ingredients.
For a better way to embrace our favorite holiday foods, I think you’ll appreciate this recipe created by Chef Anthony Stewart from Pritikin Longevity Center + Spa.
Roasted Sweet Potato Hummus Dip Recipe
15 Ounces Garanzo Beans, Cooked and Drained
1/4 Cup Lemon, Juiced
1 Tablespoon Garlic, (Fresh) Minced
1/8 Cup Parsley, (Fresh) Chopped
1/4 Bunch Dill, (Fresh) Chopped
1 Cup Sweet Potato, Roasted and Peeled
1 Dash Tabasco
1/8 Teaspoon White Pepper
1/2 Cup Celery, Chopped
Preheat oven to 400 degrees.
Wrap a scrubbed, rinsed and sliced sweet potato in aluminum foil and bake for about 1 1/2 to 2 hours, until soft. Allow potato to cool. Puree all ingredients together in a food processor. Add water if hummus is too thick. Serve with sliced vegetables.
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I know my husband would love this recipe. We often have sweet potatoes and he loves both chick peas by themselves and hummus.
Whenever I make sweet potatoes, I always cook an extra one or two just to have a cooked sweet potato on hand. I often use them in baked goods, but I love the idea of using them in hummus. Thanks for sharing this recipe. Looks good!
Sweet potatoes are so good for you, and I try getting them in whenever I can. I like how high they are in vitamin C, and during the winter it is nice to get more of it in. I usually serve them baked like a regular potato, but this hummus sounds good too. This would make a nice switch up for a new dip!
This looks interesting. My hubby loves sweet potatoes. I will try this for him!
I usually don’t have garbanzo beans on hand but happen to have some dried that I can cook up. This recipe sounds delightful and sweet potatoes are always plentiful and inexpensive here this time of year. Pritikin has some good recipes and I’ve bookmarked their site to try some more.