Sweet Potato & Cashew Hummus (beanless and tahini-free)

10 Feb

IMG_1884I whipped up this tasty appetizer when it was my turn to host our monthly mastermind group. Sweet bliss = intelligent women changing the world + sweet potatoes + cashews. I hope it sparks good karma in your roundtable too!


1/2 cup raw cashews

3 small sweet potatoes

juice of 1/2 lemon

1/2 tsp sea salt

3 Tbsp olive oil

2 garlic cloves, sliced

pinch of cayenne

paprika for garnish (optional)


1. In the morning, place 1/2 cup cashews in filtered water and let soak for 6 hours. This can also be done overnight.

2. Pre-heat oven to 350°. Wrap sweet potatoes in aluminum foil and bake for 45-60 minutes or until tender. Let cool.

3. While sweet potatoes are cooling, drain cashews and rinse clean. Pat dry. Thinly slice the garlic cloves.

4. Peel the cooled sweet potatoes (the skins should fall off), chop them into thirds and place in food processor. Add cashews, lemon juice, sea salt, olive oil, garlic and cayenne.

5. Blend on low into a creamy consistency. Adjust seasoning as needed.

6. Place in a serving bowl and sprinkle with paprika. Serve with your favorite vegetables and Flackers (flax seed crackers).

Recipe courtesy of Stephanie Bell

2 Responses to “Sweet Potato & Cashew Hummus (beanless and tahini-free)”


  1. Broccoli and Cashew Soup | Being Mrs Gardom - February 11, 2014

    […] Sweet Potato & Cashew Hummus (beanless and tahini-free) […]

  2. Superbowl Super Foods | Squats and Squash - January 26, 2015

    […] Appetizers: fresh fig (or date) and nitrate-free summer sausage kabobs, guacamole with red bell pepper and carrot dippers, sweet potato and cashew hummus […]

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