healthy hummus recipeI really, REALLY love this authentic hummus recipe! Sometimes, even when you buy it from the store, hummus just doesn’t taste right. But that’s not the case with this one. It’s got this wonderful depth of flavor, with a hint of sweetness. It’s not spicy, so your kids will love it, and it’s such a delicious compliment to any crudités. We like it with broccoli, cauliflower, carrots, celery, bell peppers, shelled edamame, whole wheat pita chips, and even red APPLES!
One of my favorite things about this hummus recipe is that you can make a bunch of it and freeze it. Recipes like this are such a huge time-saver for us busy folk. I freeze it one cup at a time, in sandwich-sized ziploc bags. Then I put 5 or 6 of those small bags into a gallon sized freezer bag to prevent freezer burn. It thaws pretty quickly on the counter, and you can make it even faster by running it under warm water while you massage the bag.
This is an amazing power-food for you, and is fantastic for children, because it’s such a great source of minerals, healthy fat, fiber, etc. A great recipe for brain development and keeping hyperactivity at bay.

This recipe makes 4 cups (one for today, and 3 for freezing and serving later). It keeps in your fridge for about a week, or in your freezer for several months.
One serving is 1/4 cup
61 calories
4g Fat

5g Carbs
2g Protein
1g Fiber
Any veggies you dip in will be very low in calories!


1 large sweet potato (about 2 pounds)
1 can garbanzo beans, drained and rinsed
juice from 1 lemon
1/4 cup tahini (see note below)
2 Tbsp olive oil
1 tsp cumin spice (or more, to taste)
1 garlic clove
sea salt and freshly ground pepper to taste

TAHINI NOTE: Tahini is simply sesame seed butter (like peanut butter, but from sesame seeds). For this particular recipe, if you have a Blendtec or Vitamix blender, you can cut a corner by simply adding 1/4 cup of sesame seeds in place of Tahini.


Start a steamer boiling on the stove while you peel and thinly slice the sweet potato. Drop sweet potato in the top of the steamer, and cover with lid. While sweet potato is steaming, add all remaining ingredients to your blender or food processor.
When the sweet potatoes are done to the point they will break up easily with a fork, add them to your blender or food processor. Blend all ingredients together until smooth.
This authentic hummus recipe is warm, because of the steamed sweet potatoes. It tastes great that way, but is even better if you chill it for a couple of hours before serving. ENJOY!

NOTE: This authentic hummus recipe was adapted from a recipe on