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Contributed by: Kate McGoey-Smith, DipNrsg, MSW, RSW, FM, Certified Food for Life Instructor. Courtesy of Fork Smart.

This easy recipe provides an exciting twist on hummus and is a great alternative to high sodium dips! Enjoyed with raw vegetables or crackers, it’s the perfect summer snack! Click here to access recipe.


  • 1 large sweet potato – baked until tender, peeled, and chopped
  • 1 Red Pepper – roasted, seeded, peeled, drained, and diced*
  • 3 tbsp. lemon juice
  • 1 clove garlic, minced
  • ½ tsp. ground cumin
  • Pinch of cayenne pepper


  • Bake sweet potato at 400°F until tender; peel and chop once it has cooled.
  • Place all prepped ingredients in food processor or in narrow bowl and use submersible hand blender.
  • Process until a smooth and creamy texture is obtained.
  • Keep hummus refrigerated until it is served.

*Kitchen tip: Place blackened pepper in metal bowl and cover with foil – the heat and moisture will soften the skin, making it easy to peel.