Sweet Potato Hummus

Sweet Potato Hummus

A colourful and nutritious twist on classic hummus. Sweet Potato is a great source of fibre, vitamins and minerals and gives a lovely sweetness to this hummus recipe. Simply serve with vegetables, crudités or pitta bread- or even add to a salad bowl and enjoy!

Categories: Sides & Salads, Starters, Vegetarian

Serves: 12 servings Preparation time: 20

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Ingredients

  • 1 large sweet potato, halved lengthwise
  • 1 can chickpeas, rinsed and drained
  • Juice of 1 lemon
  • 3 tbsp tahini
  • 1 garlic clove, chopped
  • 1/2 tsp salt
  • 1 tsp ground cumin
  • 1/2 tsp chilli powder
  • 3 tbsp Filippo Berio extra virgin olive oil, more to drizzle

Method

  1. Pierce the skin side of the sweet potato a handful of times with a fork and then place on a large plate. Microwave on high until the sweet potato is completely tender and soft, about 5 minutes.
  2. Flip the sweet potato over and let cool to room temperature.
  3. Scoop the sweet potato flesh into a food processor along with the chickpeas, lemon juice, tahini, garlic, salt, and spices. With the motor running, add the olive oil in a slow, steady stream and then add water, 1 Tbs. at a time, until the mixture is smooth.
  4. Season the hummus with more salt and pepper to taste, drizzle with olive oil, and serve; or refrigerate in an airtight container for up to 5 days.

Cook with:

Extra Virgin Olive Oil

Has a unique rich fruity flavour and complements the fresh ingredients in all your recipes making it a perfect healthy condiment. This oil is ideal for sauces, marinades, drizzling and dipping.

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