With the NFL draft tomorrow and barbecue festivities to commence (and the dusting off of my Steelers jersey of course!), I wanted to whip up a unique spin on a favorite appetizer of mine:  hummus & veggie platter

The spin?

Sweet potato!

Tasted great and it’s all ready to go for the festivities tomorrow.

This recipe is 100% real food approved, as well as vegetarian & vegan-friendly, dairy-free, and gluten-free (sorry my Paleos.. garbanzos in this one – you can try this awesome dip though!).

I wanted to try a “lighter” version as well.. often times hummus is made with olive oil and tahini (which you could use in this-see optional below), but I elected to leave it out.  The flavors of the ingredient combination brought it all together very well.


1 medium sweet potato or yam, cooked & peeled

1 can cooked garbanzo beans (I like Eden brand – BPA-free cans)*

1 lemon, juice squeezed & zest

3 big cloves garlic, crushed

1 cup cilantro

1 teaspoon pink salt

1/2 teaspoon cumin

1/2 teaspoon pepper

Optional:  add 1-2 tablespoon olive oil and about 1/3 cup tahini.

*Kitchen notes:

1.  Pre-cooked garbanzo beans will save you time, but ideally if you can sprout your own it’s to your optimal health, vitality & performance advantage as sprouting breaks down anti-nutrients like phytic acid, lectins, enzyme blockers, as well as increases nutrient content of the food.  Plus, bye bye beano. Win!


1.  Cook your sweet potato first.  I usually poke a few holes in it with a fork, wrap in tin foil and bake for 45-50 minutes at 400 degrees F depending on size of tater.  It’s done when it feels soft so give it a check around 45 minute mark.

Once it’s done, let it cool to room temperature (you can cheat and put it in the freezer to speed up the cooling process if you want).

2.  Drain liquid in garbanzo beans and add to a food processor or blender with all your other ingredients, including cooled sweet potato, and whiz away until everything is incorporated to the hummus consistency you want.  Give it at least a good minute.

Taste for salt & pepper and serve!

Super simple. Super delicious.  Meal prep for a quick snack to reach for in the fridge, or do as I am doing and serve as an appetizer platter with different mixed veggies at your next fiesta… and if you’ve got some vegg from your organic garden, bonus!

Radishes from the Garden - NutritionYouCanTrust.com

I pulled these fresh radishes that will be served with this platter.  It’s always a little extra fun and great conversation when you can serve your own home grown organic food!


Total Cost Breakdown for Hummus:

1 can garbanzos:  $1.75 (local co-op)

1 sweet potato: ~$0.50 cents

lemon & cilantro:  free (from garden)

3 garlic cloves: ~$0.20 cents (bought organic bulbs)

Spices:  n/a (minimal amount)

Total: ~$2.45*

*All ingredients are certified organic or organically grown. To learn how to save more money on organic foods, read this.

If you have questions about this recipe, don’t hesitate to ask in the comments.  Happy to help!

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