Spicy Sweet Potato Hummus
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recipe by Sophie H.
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- Total Time
- 1hr 0mins
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- Serves
- 6
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- Calories
- 233
Classic hummus with a twist - the baked sweet potato thickens up the dip and gives it an earthy sweetness. Spicy cayenne and smokey paprika give it a nice rich flavour with a kick. Makes about 2-3 cups of hummus. I served mine with toasted pita bread triangles and sliced red bell pepper.
Inspired by: https://cookieandkate.com/2011/spicy-sweet-potato-hummus/recipe updated Feb 24, 2022
Ingredients
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- Sweet potato
- 2
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- Olive oil
- 3 tablespoons
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- Canned chickpeas
- 250 g
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- Tahini
- 3 tablespoons
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- Garlic clove
- 3
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- Lemon
- 1
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- Lemon
- ½
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- Sea salt
- as needed
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- Cayenne pepper
- 1 ½ teaspoons
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- Smoked paprika
- ½ teaspoon
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- Ground cumin
- ¼ teaspoon
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- Olive oil
- as needed
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- Sesame seeds
- as needed
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- Cayenne pepper
- as needed
Tools
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Oven
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Food processor
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Baking dish - 2 quart
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Food processor bowl
Step preview
- Pre-heat oven - 210°C
- Add sweet potato to a clean baking dish
- Bake until soft - 50 min
- Remove and let cool
- Add olive oil, canned chickpeas, tahini, garlic clove, lemon, lemon, sea salt, cayenne pepper, smoked paprika and ground cumin to a clean food processor bowl
- Let sweet potatoes cool enough before handling. Peel by hand or with a knife
- Transfer potatoes to food processor bowl
- Blend well
- Drizzle with olive oil
- Garnish with sesame seeds
- Sprinkle with cayenne pepper
- Serve