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I've served this hummus at many of our Yogabelfast birthday parties and its always the recipe I get asked for the most, as its just so delicious and more-ish! The caramely sweetness of the sweet potatoes is balanced well with tangy lemon, and complimented by the smokiness of paprika and other spices. Its packed with nutrition, and well-balanced for those following a vegetarian /vegan diet as you'll get lots of high quality protein and iron from the chick peas, and a great source of calcium and B group vitamins from the tahini.
Wonderfully versatile, you can serve this up with raw veg crudite, great with salads, for picnics, as a spread for sandwiches or crackers, and is amazing with falafels, and pretty much everything! I hope you enjoy it.
2 medium sweet potatoes
3 tablespoons olive oil
2 cups cooked chickpeas (or one tin organic chickpeas rinsed and drained)
3 tablespoons organic tahini
juice of 1 lemon
zest of Â½ lemon
some sea salt to taste
1 Â½ teaspoons mild chilli powder
Â½ teaspoon smoked paprika
Â¼ teaspoon cumin
Preheat oven to 180C. Bake the sweet potatoes on the rack on in a baking dish for about 45 mins to an hour. They should yield to a gentle squeeze when they are done baking.
Leave the potatoes to cool.
Place all the other ingredients in a blender or food processor and blend.
Once the potatoes are cold enough, use a knife or your fingers to peel the skin off them. Chop in pieces, and add to the blender / food processor and blend well.
Put in the fridge until you're ready to eat it.
Optional for serving, to sprinkle a little paprika