Spiced Sweet Potato Hummus



I know it’s not sweet potato season, which really made me hesitate to share this hummus recipe with you all. However, if you have any left over root veggies in your cupboard from winter, this is the perfect recipe to use them up with! Grab those remaining sweet potatoes, and use this hummus as one last root-veggie hoorah before welcoming in the eggplant and zucchini!

There are numerous perks to this recipe (such as the delicious sweet potato flavor! YUM!).  One of the best perks is that this hummus is perfect for dips as well as a sandwich spread! Not all sandwiches are so easily versatile, but try pairing this hummus with a sesame bun, purple onion slices, grilled tempeh, and spinach leaves.  I promise, you will be in a very happy place.

Another perk to this hummus is that most people are not likely to have tried sweet potato hummus before, so get ready to wow the crowds with this recipe! The yield is 3-4 cups for a reason.

So, for those of you with left over sweet potatoes, get cooking! For those of you without any sweet potatoes, book mark this recipe for the fall. You’ll be so grateful you did.




  • 2 medium sweet potatoes, rinsed and dried
  • 3 tablespoons olive oil
  • One can of chickpeas, rinsed and drained
  • 3 Tablespoons tahini
  • 3 cloves garlic, peeled
  • Juice of 1 lemon
  • Zest of ½ lemon
  • Ground sea salt, to taste
  • 1 ½ teaspoon cayenne pepper (start with less, season to taste)
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cumin


  1. Preheat the oven to 400˚F.  Wrap the cleansed sweet potatoes in sheets of aluminum foil and bake in the middle of the oven, straight on the rack, for 45 minute to an hour (when you pierce the potatoes they should be soft throughout).
  2. Remove the potatoes from the oven, unwrap them from their foil, and allow to cool. Meanwhile, combine the remaining ingredients in a food processor and blend until completely mixed. (If you’re sensitive to spice, add the spices last!)
  3. One the sweet potatoes are cool enough to touch, peel the skin off, slice into chunks, and toss into the food processer. Blend well and serve* with vegetables, pita bread, chips, and pretzels!



  • Source: Cookie + Katie
  • Yield: 3-4 cups
  • The spices mellow out once refrigerated over night, so if you are worried about the hummus having too much kick, be patient and taste test it again the next day! Chances are good it’ll be just right.
  • Optional garnish: An additional dash of spices (garlic, cayenne pepper) and sesame seeds!
  • Like this recipe? Try these other delicious eats from ‘a rented kitchen!’: Edamame Hummus, Fruit Salsa, and my Thai Peanut Vegetable Dip!

Honey Roasted Root Vegetables


Hello world! Merry Christmas to all those, who like me, found yesterday very holy and sacred. Usually my family celebrates Christmas day with the presence of a grandparent or some extended family, a grand and joyous occasion. Yesterday, however, I found myself enjoying only the company of my brother and parents. The crowd was smaller, but the joy was no less. We gathered around the table last night, sitting at our humble kitchen table instead of our large elegant dinning room table.  Together we remembered how blessed we are, blessed to have a roof over our heads, running water, and warm food for every meal!

This particular dish was an awesome choice for that winter night, because this dish is made up of a variety of delicious winter vegetables, such as rutabaga and turnips! Prior to this meal I had never even tried rutabaga or parsnip, however with this orange honey glaze they were truly delicious. The whole family enjoyed them, and ate seconds!

Do yourself a favor. Shop in season for this meal, and enjoy how truly delicious and nutritious it is.  It is a blessing to have variety, take advantage of it.



  • 3 teaspoons minced garlic
  • 6 Tablespoons extra virgin olive oil
  • 2 Tablespoons sherry vinegar
  • 2 Tablespoons red wine vinegar
  • 2 Tablespoons orange blossom honey
  • Course salt and Ground pepper as desired
  • 1 medium rutabaga
  • 1 medium turnip
  • 1 large parsnip
  • 1 large sweet potato
  • 1 medium white potato
  • ½ medium butternut squash
  • 1 large carrot
  • 1 Bunch green onions, thinly sliced
  • 1 medium yellow onion, sliced
  • 4 Tablespoons finely chopped parsley


  1. Preheat the oven to 400˚ F.
  2. In a large bowl, combine the first six ingredients- whisking until completely mixed together.
  3. Peel and cut the rutabaga, turnip, parsnip, sweet potato, white potato, carrot and butternut squash into 1-inch pieces, then add to the large bowl.
  4. Toss the vegetables in the sauce until completely coated. Season as desired with salt and pepper.
  5. Spread the vegetables onto a large baking sheet and bake for 1 hour, or until light brown and tender, stirring occasionally.
  6. Sprinkle with parsley and toss once more. Transfer the vegetables to a serving dish and enjoy!


Notes and Tips!: