Did you guys know that yams and sweet potatoes aren't the same thing? We do this weird thing in America where we just decide to call things whatever we want, regardless of whether THAT specific name has been taken, and then act confused when the rest of the world has no idea what we're talking about. [E.g. Soccer ≠ football, Indians Native Americans, wasabi  horseradish, mustard, starch and green food coloring.]

Yams are members of the yam family [woah] and related closely to things like grass, lilies and other yams. Sweet potatoes, while also tubers, are members of the morning glory family. Assuming that the two are related are like saying that the two Korean families living on your block are related -- they share tons of similar qualities, but a yam will never be a sweet potato and vice versa, America! So stop it! You're being racist towards angiosperms and you don't even know it!

What does this have to do with today's recipe? Well, very little except for the fact that I'm throwin' a sweet potato into this bitch. Not a yam. Get it straight.

Sweet Potato Curry Hummus

1 large sweet potato

1 16oz can chickpeas - drained 

1/4 cup olive oil [or more, depending on preference.]

1/4 tsp coarse salt

2 cloves garlic

1 tbsp curry powder

Pepper to taste

1/4 tsp cayenne pepper [optional, if you're a wimp.]


Aluminum foil

Cookie sheet

Food processor

Veggies and pita for dipping

Oh hey, thanks man.

Start by preheating your oven to 400° F. We're going to bake this potato until it weeps. Scrub it up and let's get started!

First we've got to torture it a bit. Grab a fork and poke the shit out of your sweet potato until it's covered in holes. Really go to town on this thing. This will allow your potato to vent while cooking, and also remind it who is in control. Establish this relationship early in the recipe to avoid any attitude problems further down the line.

As a big fan of NOT doing a million dishes, I always wrap my cookie sheet in aluminum foil before baking my sweet potatoes. As stated before, they tend get a little weepy, so I suggest you do the same. Place your potato in the oven and leave it alone for about 45 minutes, or until fork-tender. 


As you're waiting for your sweet potato to get its shit together, now is a good time to prep the rest of your recipe. Drain your 16oz can of chickpeas and empty it into your food processor, pulsing a few times to start this hummus train rolling. I also use this time to cut up vegetables, pita and other dippers. My favorite things to dip in this particular hummus are cucumbers and peppers, but I also haven't found anything that I DON'T like to dip in it. Follow your heart.

See? Turnin' on the waterworks over here. What a baby.

When your potato is nice and steamy, pull it out of the oven, remove and discard both ends of the sweet potato and slice it into chunks. Be careful! It will be hot. In fact, always be careful when you pull something out of the friggin' oven. It blows my mind how often recipes warn you about how hot your oven makes things. No duh, I literally just told it to be 400 degrees in there. Don't burn yourself, guys... and if you do, don't blame me. I've personally grown to expect horrible burns while cooking. Fact of life for this girl. But you should probably be more careful than me, folks.


Add 1/4 cup of olive oil and run your food processor until smooth. This may take a little while. When everything is smooth and blended, check the texture to see if it is to your liking. I prefer my hummus a little bit creamier, so I add a little bit more olive oil while pulsing the processor and keeping a close eye on the texture. Once it is as you like it, you can focus on the flavor! 

Next add 1/4 teaspoon salt, 1 tablespoon curry powder, and 2 cloves of garlic. Remember to remove the skin from the garlic, but don't worry about chopping it. Just toss her on in there.

I find that a little bit of spice takes this hummus to a completely new level. For a nice mild spice, add 1/4 teaspoon cayenne pepper. This part is optional, however. Add pepper to taste, and let your food processor run for 5 more minutes. 

That's it! You're done! We're done! We did it! Hummus is one of my very favorite things to make because it's easy, fast and doesn't require a lot of attention or dirty dishes. It's also crazy versatile! Dipping veggies and toasted pita is always my go-to, but this hummus is also an AMAZING spread. As a quick lunch, I often spread this on a toasted everything bagel with sliced tomatoes and mixed greens. Oh man. This is killing me. I've got to go snack.


Hummus isn't really a pretty food, is it?


Thanks for reading! What is your favorite way to eat hummus? I hear that teens have been butt-chugging it, but that's a dangerous fad and Little Moth Curios does not condone such alternative forms of hummus ingestion. Send me an email or comment below. It'll make my day! Jennie@littlemothcurios.com