21 Nov Sweet Potato HummusPrint
Sweet Potato Hummus
This recipe is perfect for using up any leftover sweet potato you might have knocking about. It makes for a delicious, autumnal twist on a classic hummus – I have no doubt you’ll love it!
- Prep Time: 5 minutes
- Total Time: 20 minutes
- Yield: 6 1x
For the crispy topping (optional):
- ½ x 400g tin chickpeas, drained
- 2 tbsp sunflower seeds
- 2 tsp extra-virgin olive oil
- sprinkle of ground cinnamon or mixed spice
- sprinkle of cumin seeds
For the sweet potato hummus:
- 1 large sweet potato, whole-roasted
- 1 x 400g tin chickpeas, drained (reserving the chickpea water)
- 4 tbsp good-quality tahini (see Notes)
- 2 tbsp chickpea water
- 2 tbsp extra-virgin olive oil, plus more for serving
- 1 garlic clove
- ½ tsp ground cumin
- ½ lemon, juice
- Heat your oven to 180°C / fan 160°C.
- Place the drained chickpeas and sunflower seeds on a small, parchment paper-lined baking tray.
- Add the extra-virgin olive oil and a sprinkle of ground cinnamon and cumin seeds and season with salt and pepper. Toss to coat then bake for 15 minutes, stirring once halfway through, or until crispy.
- Scoop the flesh out of the sweet potato and add it to a food processor. Add the remaining sweet potato hummus ingredients and season with a good pinch of salt and pepper. Blitz until smooth.
- Spread the hummus onto a shallow bowl and top with the crispy topping.
Not all tahini is created equal. Poor-quality tahini is thick, clumpy, gritty, and bitter. Good-quality tahini is smooth, pourable and balanced, not bitter. Where possible, I recommend avoiding supermarket own-brand tahini and opting for Middle-Eastern versions instead. Some of my favourite tahini brands are Baracke, Al Nakhil, Al Taj and Belazu.