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Sweet Potato and Pecan Hummus

Sweet Potato and Pecan Hummus

Makes a good dip or side for vegetables, fish, meat and poultry. You can also switch it up with Ethiopian Berbere or Cajun spices for a different taste.


  • ½ cup pecans
  • 4 scallions
  • 2 roast sweet potato, chilled
  • 2 Tbsp lime juice
  • Salt to taste
  • ½ tsp cinnamon, ground
  • ½ tsp thyme
  • 1 tsp smoked paprika
  • Chile flakes, to taste
  • 2 Tbsp nut or olive oil
  • Pecans for garnish


  1. 1

    Place pecans in a food processor and purée to a fine paste. Set aside.

  2. 2

    Chop scallion whites finely. Place in a bowl. Set greens aside for garnish.

  3. 3

    Peel then cube sweet potatoes. Add to the bowl with lime juice, salt and spices. Mash with a fork until you achieve desired texture: smooth or chunky. Incorporate pecan butter to the purée, the add oil of your choice and stir. Add a little water if the hummus is too thick.

  4. 4

    Garnish, to taste, with scallion greens, pecans, paprika, and a splash of nut or olive oil.

A variation of the Squash and Hazelnut Hummus from The Spice Trekkers Cook at Home