Hummus is a protein packed treat. It’s perfect for a midday snack or to bring to a get-together. When it’s homemade, it’s healthier and in my opinion better tasting than its grocery store cousin.

Sweet potato hummus is a colorful and tasty spin on traditional hummus. Add the homemade pita chips, and it’s sure to be a hit with family and friends.

Sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene). Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2, and phosphorus. Sweet potatoes also include storage proteins called sporamins that have unique antioxidant properties.

Did you know they also help to accelerate the healing process with collagen boosting properties? That’s right, collagen, the ingredient that helps your skin’s elasticity.

This sweet potato hummus may not take away your wrinkles all in one setting, but it’s a satisfying, tasty treat.

Sweet Potato Hummus

2 medium sweet potatoes washed and peeled
1 1/2 C or 1 can white beans or chickpeas
1/4 C lemon juice
1/4 C tahini
2 TBSP olive oil
2 tsp ground cumin
1 clove garlic minced
salt and pepper to taste

Fill a large pot half full of water and bring to a boil. Add potatoes, cover and cook for 10-12 minutes or until tender pierced with a fork. Chop into smaller pieces and add to food processor.

Combine beans, lemon juice, tahini, oil, cumin, and garlic in food processor. Puree, add a little water as necessary. Season with salt and pepper, let cool and refrigerate in an air tight container.

Homemade Pita Chips

1 bag of pita bread cut into triangles
1/4 C olive oil
1 Tbsp cumin
Garlic salt to taste

Preheat oven to 350.

Cut pita bread in quarters and each quarter in half.  Combine olive oil and cumin in large bowl. Add pita chips and coat. Place in a single layer on a coated baking sheet. Sprinkle with garlic salt. Bake until crispy, 7-10 minutes, turning at least once,

Since Tahini is expensive and I don’t use it much, I prefer to make it as needed.

1/2 C hulled sesame seeds
3 Tbsp olive oil

Toast the sesame seeds in a coated non-stick pan or toaster oven, stirring often. They burn quickly. Add to a food processor or a coffee grinder. Once ground, add oil until you achieve the desired consistency. For hummus, I prefer it slightly on the runny side and then eliminate adding any additional oil to the hummus.

Hulled seeds are usually whiter in color compared to unhulled seeds. Also, I have found hulled seeds to be a little less bitter.

If Sweet Potatoes aren’t your thing or you need to bring a bit more, make a trio including White Bean Hummus and Edamame Dip to serve alongside the homemade pita chips. Add some fresh veggies, and you have a colorful, healthy and tasty snack.

What’s your favorite version of hummus? Post in the comment section below.