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Sweet Potato Hummus
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Sweet Potato Hummus USDA Recipe for Schools

This creamy hummus is a tasty twist on a classic favorite. This recipe combines the natural sweetness of roasted sweet potatoes with the savory goodness of chickpeas, tahini, and spices. It pairs perfectly with pita and veggies.
NSLP/SBP CREDITING INFORMATION
Beans, peas, and lentils as meat/meat alternate: ½ cup provides ¼ cup vegetable (¼ cup red/orange vegetable), 1.25 oz eq meat/meat alternate.
Beans, peas, and lentils as vegetable: ½ cup provides ½ cup vegetable (¼ cup beans, peas, and lentils, ¼ cup red/orange vegetable).
SOURCE
USDA Standardized Recipes Project - 2024
Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch, Snack, Supper
Conventional Meal Category: Side Dish, Vegetarian, Plant-based/Vegan
Program Meal Component: Vegetables, Meat Alternates
Vegetable Subgroup: Red-Orange Vegetables, Beans, Peas, and Lentils
Meal Service Temperature: Cold
Cooking Method: Roast
Season: Summer, Fall, Spring, Winter
50 servings
Calories: 248

Ingredients

50 Servings

    Weight

    • 8 lbs *Sweet potatoes, whole, fresh
    • 8 lbs Chickpeas, canned, low sodium, rinsed, drained
    • 1 lb Tahini
    • - - Olive oil
    • - - Lemon Juice, bottled
    • - - Garlic, minced
    • - - Paprika, ground
    • - - Salt
    • - - Coriander, ground
    • - - Cinnamon, ground

    Measure

    • - - Sweet potatoes, whole, fresh
    • 1 gal 1 qt Chickpeas, canned, low sodium, rinsed, drained
    • 2 cups Tahini
    • 1 cup Olive oil
    • 1 cup Lemon Juice, bottled
    • ½ cup Garlic, minced
    • 2 Tbsp 2 tsp Paprika, ground
    • 2 tsp Salt
    • 2 tsp Coriander, ground
    • 2 tsp Cinnamon, ground

    100 Servings

      Weight

      • 16 lbs Sweet potatoes, whole, fresh
      • 16 lbs Chickpeas, canned, low sodium, rinsed, drained
      • 2 lbs Tahini
      • - - Olive oil
      • - - Lemon Juice, bottled
      • - - Garlic, minced
      • - - Paprika, ground
      • - - Salt
      • - - Coriander, ground
      • - - Cinnamon, ground

      Measure

      • - - Sweet potatoes, whole, fresh
      • 2 gal 2 qt Chickpeas, canned, low sodium, rinsed, drained
      • 1 qt Tahini
      • 2 cups Olive oil
      • 2 cups Lemon Juice, bottled
      • 1 cup Garlic, minced
      • 5 Tbsp 1 tsp Paprika, ground
      • 1 Tbsp 1 tsp Salt
      • 1 Tbsp 1 tsp Coriander, ground
      • 1 Tbsp 1 tsp Cinnamon, ground

      -

      50 Servings

        Weight

        • 8 lbs *Sweet potatoes, whole, fresh
        • 8 lbs Chickpeas, canned, low sodium, rinsed, drained
        • 1 lb Tahini
        • - - Olive oil
        • - - Lemon Juice, bottled
        • - - Garlic, minced
        • - - Paprika, ground
        • - - Salt
        • - - Coriander, ground
        • - - Cinnamon, ground

        Measure

        • - - Sweet potatoes, whole, fresh
        • 1 gal 1 qt Chickpeas, canned, low sodium, rinsed, drained
        • 2 cups Tahini
        • 1 cup Olive oil
        • 1 cup Lemon Juice, bottled
        • ½ cup Garlic, minced
        • 2 Tbsp 2 tsp Paprika, ground
        • 2 tsp Salt
        • 2 tsp Coriander, ground
        • 2 tsp Cinnamon, ground

        100 Servings

          Weight

          • 16 lbs Sweet potatoes, whole, fresh
          • 16 lbs Chickpeas, canned, low sodium, rinsed, drained
          • 2 lbs Tahini
          • - - Olive oil
          • - - Lemon Juice, bottled
          • - - Garlic, minced
          • - - Paprika, ground
          • - - Salt
          • - - Coriander, ground
          • - - Cinnamon, ground

          Measure

          • - - Sweet potatoes, whole, fresh
          • 2 gal 2 qt Chickpeas, canned, low sodium, rinsed, drained
          • 1 qt Tahini
          • 2 cups Olive oil
          • 2 cups Lemon Juice, bottled
          • 1 cup Garlic, minced
          • 5 Tbsp 1 tsp Paprika, ground
          • 1 Tbsp 1 tsp Salt
          • 1 Tbsp 1 tsp Coriander, ground
          • 1 Tbsp 1 tsp Cinnamon, ground

          Instructions

          • Preheat oven to 375 °F degrees. Place sweet potatoes on a sheet pan lined with parchment paper. Prick potatoes 5 or 6 times prior to baking.
            Bake:
            Conventional oven: 375 °F for 50 minutes.
            Convection oven: 350 °F for 45 minutes.
            Bake sweet potatoes until flesh is fork tender.
            Critical Control Point:
            Heat to 135 °F or higher for at least 15 seconds.
            Remove from oven, and let cool. Remove skin from sweet potatoes and set flesh aside for step 3.
          • In a large mixing bowl, combine the drained chickpeas, tahini, olive oil, lemon juice, garlic, paprika, salt, coriander, and cinnamon. Stir to combine.
          • Process hummus in batches as needed.
            For 50 servings, 4 batches.
            For 100 servings, 8 batches.
            Example for 50 servings: Place a quarter of the peeled baked sweet potatoes in a large food processor. Add half of the chickpea mixture. Puree for 3 minutes, or until all ingredients are smooth. Scrape down the bowl as needed with a rubber spatula and puree for another 30 seconds or until hummus is smooth and creamy. (If hummus is too thick, slowly add ⅛ cup water as needed). Transfer hummus to a large bowl. Proceed with the next batch. Combine all batches together and mix well with a rubber spatula.
          • Transfer hummus to serving containers, cover with plastic wrap and refrigerate.
            Critical Control Point:
            Cool to 41 °F or lower within 4 hours.
            Hold at 41 °F or lower.
          • Portion with a No. 8 scoop (½ cup). Serve ½ cup.

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
          Recommend serving this hummus with pita bread, crackers, and vegetables such as carrot sticks, celery sticks, cucumber slices, sweet peppers, and broccoli.
          The food safety temperatures are based on the FDA Food Code. Some information included may be different in your state. Always check with your local regulatory authority (health department) or sponsoring organization (sponsor) for guidance on current food safety requirements in your operation.
          Cooking Process #2: Same Day Service.

          Nutrition

          Serving: 0½ cup | Calories: 248 | Total Carbohydrate: 34g | Protein: 7g | Total Fat: 10g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 207mg | Dietary Fiber: 6g | Total Sugars: 5g | Vitamin A: 14153IU | Vitamin C: 20mg | Calcium: 68mg | Iron: 2mg | Added Sugars included: 10000g