Sweet Potato Hummus
Sweet Potato Hummus

Sweet Potato Hummus

A creamy and flavourful dip blending the earthy sweetness of sweet potatoes with the nuttiness of tahini and tanginess of lemon juice
5 from 1 vote
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Aisling Larkin Sweet Potato Hummus
Sweet Potato Hummus
Prep Time: 50 minutes
Servings: 6


  • 1 small sweet potato roast & peeled
  • 1 tin chickpeas drained
  • 1 tsp cumin
  • 1 clove garlic
  • 1/2 tsp lemon juice
  • 2 heaped tbsp tahini
  • 2 tbsp extra virgin olive oil
  • ½ tsp salt
  • Splash of water if needed
  • 1 tbsp Pumpkin oil to garnish
  • 1 tbsp toasted pumpkin seeds to garnish


  • Roast the sweet potato, prick the sweet potato with a fork, wrap it in foil and roast at 180℃ until tender.
  • Allow it to cool and peel off the skin.
  • Drain and rinse the chickpeas ( remove the skin of the chickpeas, this is optional, but for a smoother hummus I would recommend).
  • Put all the ingredients into a food processor and blend until smooth and creamy.
  • Keep back about 10 chickpeas for garnish.
  • Taste and adjust the seasoning. If it is a little bland, add more tahini, it may need a little more salt or a drop of water to loosen the texture.
  • Garnish with sea salt, sesame seeds, chickpeas and some chilli flakes for a little extra kick.

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