Spiced Sweet Potato Hummus

1 August 2015

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 ½ lemon

some sea salt to taste

1 ½ teaspoons mild chilli powder

½ teaspoon smoked paprika

¼ 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