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Roasted Sweet Potato Hummus

You can never have enough hummus, isn’t it?

This healthy hummus made with the natural sweetness of roasted sweet potato and chickpeas is a twist on the classic version. Creamy, absolutely delicious, easy to make, and not to mention, perfect for meal prep, snacks, salads, and veggie dipping ...hummus toast is becoming a thing so add a bit on some pieces of toast or a bagel! What I love about this hummus is that it uses really easy and really affordable ingredients, it always amazes me how you can take something so simple and create something so delicious!


For this Roasted Sweet Potato Hummus, you’ll need:

Sweet Potatoes – the star ingredient of this recipe, I personally like roasting them, as you get that lovely caramelized flavour.

Chickpeas – Use canned chickpeas or cook them from scratch.

Tahini – adds a very earthy flavour to the hummus and also makes it creamy.

Lime Juice – use freshly squeezed lime juice.




  • 300 g sweet potato, peeled and cut into cubes

  • 1 cup cooked chickpeas

  • 1 cloves garlic

  • 4 tablespoons tahini paste

  • 2 tablespoons extra virgin olive oil

  • 4 tablespoons lime juice

  • salt (to taste)

  • ½ teaspoon cumin powder (optional)

  • 1 teaspoon red pepper flakes

  • ¼ cup water



Roast The Sweet Potatoes

Preheat the oven to 190 degrees.

The first thing that you need to do is to roast your sweet potato, so peel it, and cube it. Arrange the sweet potato cubes on a baking sheet and drizzle with some extra virgin olive oil . Don't forget to sprinkle some salt all over the sweet potatoes.

Keep the tray in the middle rack of the oven and roast for 30-35 minutes until they’re slightly charred. Remove the tray from the oven and let the sweet potatoes cool down completely.

Make The Hummus

Add the roasted sweet potatoes, 1 cup of cooked chickpeas, 1 cloves garlic, 4 tablespoon tahini paste, 8 tablespoon extra virgin olive oil, 4 tablespoon lime juice, salt to taste, ½ teaspoon cumin powder, 1 teaspoon red pepper flakes and ¼ cup water to a blender or a food processor and make a smooth hummus.


Note – You can also steam the sweet potatoes instead of roasting. It will be less time-consuming but roasted sweet potatoes have a great depth of flavours.

You can garnish the hummus with a drizzle of extra virgin olive oil, some red pepper flakes, and chopped parsley, flax seeds, chia seeds, tomatoes, etc are also great for topping it. Store in a container in the fridge for up to 5 days.



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