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.

Ingredients Nutrition


  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

5 5

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.

4 5

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.

4 5

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.