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Yammy Hummus

Yammy Hummus

Yammy Hummus
Yammy Hummus
Yammy Hummus
Recipe By:
Yammy Hummus
  • 1 small yam (will need about ¾ c.)
  • 1 (14-oz.) can chickpeas, drained and rinsed
  • ½ c. plus 2 T. tahini
  • 2 T. extra virgin olive oil
  • 2 T. fresh lemon juice
  • 1 T. minced garlic
  • Sea salt and red pepper
  • 3-4 T. water
  1. Preheat oven 425.
  2. Wrap yam in foil and place on baking tray. Bake for 30-40 minutes or until soft.
  3. Remove from oven and let cool.
  4. Once cool enough to handle, remove foil and scoop out the flesh. Discard skin.
  5. Add yam, chickpeas, tahini, olive oil, lemon juice, garlic, salt and pepper to food processor.
  6. Pulse until combined.
  7. Add 1 T. of water at a time until hummus is smooth, thick and spreadable. Taste for additional seasoning.
*****Can be made 3 days in advance and frozen for 1 month.

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