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Sweet Potato Coconut Curry Humus

  1. Bake a medium sized sweet potato at 400F 30-40 minutes until soft and caramelized.
  2. Add everything from the potato through water to a blender or food processor, and blend until smooth. Adjust seasoning (sweet, salty, spice) to taste, and if you prefer a thinner hummus, add additional milk, oil, or water to change consistency. Serve topped with the garnishes and your favorite bread or cracker!

  • 1 cup (heaping) cooked sweet potato flesh
  • 1/3 cup tahini
  • 1/3 cup coconut milk
  • 1/4 cup+ lime juice
  • 2 Tbsp olive oil
  • 1 15-ounce can chickpeas, drained & rinsed
  • 1 clove garlic
  • 1Tbsp VitaFiber® powder
  • 1 tsp curry powder
  • 1 tsp sea salt
  • 1 tsp dried basil
  • 1/2 tsp turmeric
  • 1/4 tsp ginger
  • Dash of cayenne
  • 2 Tbsp water (or more coconut milk)
  • golden raisins, toasted cashews, olive oil, cilantro, flaky sea salt for garnish on top, if desired


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