I am always amazed that I can feel really productive during a break and yet three days before I go back to work, my mind can’t stop racing with all the things I still need to get done.

Sure, I wasn’t as productive as I could have been over my break but honestly, I accomplished a lot and I’m okay with that.

The big difference this semester is the fact that instead of living a half hour away from work I now live two minutes.  This means more time in the morning, closer to the gym, eating lunch at home, and not being starved when I get home in the evening.

I’ve been doing really well with not eating out and I want to make sure I continue that once school starts back up!

I’ve been figuring out quick and delicious snacks/lunches.  I also bought myself an early birthday present and I’ll give you one hint: it made this fantastic hummus!

My old food processor was one my mother bought me three years ago for Christmas (I believe a $30 Hamilton Beach one) and while it has served it’s purpose, I was starting to hit limits.  My hummus wouldn’t ever come out smooth, I’d lost the cheese shredding blade, and I could never make peanut butter.

So a local store had this nice Cuisinart 7 cup one on sale and I couldn’t resist (and boy, am I happy I got it!)

The sweet potato aids in making this hummus super creamy while the curry powder kicks the spice up.

I made a grilled cheese and hummus sandwich for lunch and I never knew grilled cheese could taste so good.  This hummus is everything I want and more for a snack and/or lunch.

You may remember me talking about this delicious Thai Curry Powder I got for Christmas from the Evanston Spice House.  I love it because while it’s not super spicy, it still has a bit of kick to it!

This taste so good that I forget I’m eating something healthy for me!

So next time you’re in the market to make some hummus, try it with a little curry and sweet potato mixed in- you won’t be disappointed!

5.0 from 2 reviews
Sweet Potato Curry Hummus
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: 4-6
  • 2 cups sweet potato, diced and cubed (1 medium sweet potato)
  • 1½ cups garbanzo beans (1 15 oz can, drained and rinsed)
  • 1 Tablespoon tahini
  • 1 clove garlic
  • ¼ teaspoon salt
  • Splash lime juice
  • 1 tablespoon olive oil
  • 2-3 teaspoons curry powder
  1. Bring a pot of water to a boil and add sweet potatoes. Cook until sweet potatoes are soft, 10-15 minutes (depending on size of cubes.) Reserve one cup of water as you drain the sweet potatoes.
  2. In a food processor combine all ingredients except the reserved water. I started with only 2 teaspoons of curry powder and continued to taste and adjust. Begin to run food processor and drizzle cooking liquid one tablespoon at a time into hummus, adding just enough water to smooth out the hummus. Hummus should be creamy and smooth.
  3. Remove from food processor and store in an airtight container in refrigerator for 4-5 days.


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