Jicama Hummus

Jicama Hummus

Benefits: Provides a good source of resistant starch to feed beneficial gut microbes. See my blog on Resistant Starch. Jicama is also a good source of phytonutrients and dietary fiber, vitamin C, vitamin E, folate, vitamin B6, pantothenic acid, and potassium.

NOTE: even though jicama is a root vegetable primarily comprised of carbohydrate energy it is considered a lower carb root. When mixed with high fat avocado, tahini and olive oil the carb:fat ratio is nicely balanced so you will not get a bit carb hit.  


About 2 cups peeled and cubed fresh jicama

1 ½ avocados, peeled

1 lemon (juice only-fresh squeezed)

3 tablespoons tahini

2 tablespoons olive oil

3-4 cloves garlic, minced or pressed

1 teaspoon sea salt

1 teaspoon cumin

Cumin, black pepper and olive oil for garnish


Place jicama chunks in a food processor. Add avocado, lime juice, tahini, olive oil, garlic, salt and cumin. Process until texture resembles hummus dip. Garnish with a drizzle of olive oil and a dash of cumin and black pepper before serving. Use as a dip for radish slices, celery sticks , bell pepper sticks, cucumber slices, crackers or anything else you can think of.

Chopped jicama

All ingredients

Food processed

Jicama Hummus

Ready to eat

Provided by Tracey Long, MPH, RDN at www.bigpicturehealth.com