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A recipe for Sweet Potato Hummus with Cumin Flatbread Chips.

Spiced Sweet Potato Hummus and Cumin Flatbread Chips

Teri & Jenny
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Prep Time 15 mins
Cook Time 15 mins
Servings 8
Calories 166 kcal


  • 1 sweet potato, peeled, chopped and boiled until fork tender
  • ½ (14.5 ounce) can garbanzo beans, drained
  • 3 tablespoons tahini
  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove
  • ½ lemon, juiced
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • ¼ teaspoon cinnamon
  • teaspoon cayenne pepper
  • dash nutmeg
  • salt and pepper to taste
  • extra virgin olive oil for drizzling

flatbread chips

  • 2 sheets flatbread, cut into 1 inch triangles
  • 3 tablespoons olive oil for brushing
  • 2 teaspoons cumin
  • salt and pepper to taste


  • Preheat oven to 350F.
  • Place flatbread chips onto a baking sheet and brush with oil. Sprinkle with cumin and salt and pepper. Bake for 15 minutes until lightly browned and crisp. Set aside.
  • Place ingredients for hummus into a food processor and blend until smooth. Adjust seasonings and stir. Top with a small drizzle of olive oil and a sprinkle of cumin. Serve with baked flatbread chips.


  • *Makes 2 cups


Calories: 166kcalCarbohydrates: 12gProtein: 3gFat: 13gSaturated Fat: 2gSodium: 90mgPotassium: 194mgFiber: 3gSugar: 1gVitamin A: 4160IUVitamin C: 5mgCalcium: 38mgIron: 2mg
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