Home Recipes Sweet Potato Hummus with Quinoa Crisps

Sweet Potato Hummus with Quinoa Crisps

Total Time: 10 mins.
Prep Time: 10 mins.
Cook Time: 0 mins.


625mL (2 ½ cups) Europe’s Best® Fire Roasted Sweet Potato Slices, cooked according to package directions and cooled
19oz/540mL (1 can) Yves® Organic Chick Peas, drained
2 cloves garlic, chopped
75mL (1/3 cup) tahina (sesame seed paste)
75mL (1/3 cup) ) The Greek Gods® - Traditional Plain Greek Style Yogurt, Organic
45mL (3 tbsp) olive oil
45mL (3 tbsp) lemon juice
4mL (3/4 tsp) salt
2mL (1/2 tsp) ground cumin
50mL (1/4 cup) toasted pine nuts or slivered almonds
30mL (2 tbsp) chopped fresh mint or cilantro
1 pkg (130 g) Sensible Portions™ Quinoa Crisp Crackers


1. In a food processor, combine sweet potatoes, chick peas and garlic. Puree until coarsely chopped.
2. Add tahina, yogurt or water, olive oil, lemon juice, salt and cumin. Puree until smooth and creamy. 
3. Taste for seasoning and thin with additional water if desired. Transfer to a serving dish. Garnish with pine nuts and mint. Serve Sensible Potions Quinoa Crisps