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Sweet Potato Hummus

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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!

  • Author: zenak
  • Prep Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 6 1x

Ingredients

Scale

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

Instructions

  1. Heat your oven to 180°C / fan 160°C.
  2. Place the drained chickpeas and sunflower seeds on a small, parchment paper-lined baking tray.
  3. 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.
  4. 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.
  5. Spread the hummus onto a shallow bowl and top with the crispy topping.

Notes

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.

Find it online: https://zenaskitchen.com/sweet-potato-hummus/

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