Total Time
Prep 15 mins
Cook 0 mins

My aunt made this at dinner the other night. She got it from Chatelaine magazine. I liked it so much I searched Chatelaine's website for the recipe and I am placing it here for safe keeping. Note: The recipe calls for store bought hummus as an ingredient but you could surely use your own home made hummus instead.


  1. Pierce potato with a fork, then place in microwave on a piece of paper towel.
  2. Microwave on high until very soft, 4 to 6 minutes.
  3. When cool enough to handle, cut in half.
  4. Using a spoon, scrape flesh into a bowl.
  5. Mash with a fork until smooth.
  6. Stir in hummus, garlic and cumin.
  7. Taste and add salt and pepper, if needed.
  8. Spoon into a serving bowl and sprinkle with onion.
  9. Dip will keep well, covered and refrigerated, up to 2 days.
  10. Sprinkle with onion just before serving.
  11. Excellent with celery sticks, toasted pita triangles or bread sticks.
Most Helpful

I'm rating this b4 I even get it on any crackers, LOL! I tried this right out of the blender and I love it! I used Creamy, Yummy, Hummus, Hummos, Hummous - However U Spell It! for the base (using PB instead of tahini) and used 1/4 tsp cumin, 1 large garlic, and a bit of salt. I pureed it all in the blender and needed to add a little water to get it to blend. But it's fantastic! I think the lower cumin amt will be just right for the others too. Definitely will make again, as the only oil is what's in the hummus.

WI Cheesehead November 04, 2008

I made this a long time ago for a gathering. The color was wonderful, and I think the sweet potato made a mellow, but not bland, impression on the hummus (obviously this will depend a lot on the hummus). I served it with cucumber slices and rice crackers for an app on the lighter side.

Meredith C-ville December 08, 2007

This was really good...the kids even ate a little. Hubby still did not care for it. Still looking for a hummus that the hubby will eat.

Queenofcamping March 15, 2007