Sweet Potato Hummus

This sweet potato hummus is one of my oldest and most favourite recipes. I came up with it way back when we hosted the first plant-based picnic last year – that gorgeous little event with 15 or so of us out on picnic blankets in Regent’s park, and it went down so well with all those people who, over the months, have become the loveliest friends. But, while I’ll never forget how happy that day was, my beloved hummus recipe has been pushed to the back of my mind ever since, until now. This past week, my family and I decided to make the most of the beautiful weather and go for a picnic. I wanted to make something everyone would enjoy and I instantly thought of how loved this hummus was – so I knew it would have to be part of the spread. Just like the first time, this disappeared in a heartbeat and was such a hit! With such a popular snack, the recipe just had to make it on my blog so I’m super pleased to be sharing it!

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Basic hummus is amazing in itself, but throw in sweet potato and you have an absolute winner in every way! The sweet potato and paprika bring out so much flavour and, paired with chickpeas and tahini, make for such an incredibly creamy dip. The wonderful thing about this snack is it’s a nutrient powerhouse so you’re fuelling yourself with a tonne of goodness. The chickpeas are rich in protein while the tahini and olive oil are great sources of healthy fats. Sweet potatoes are full of complex carbohydrates to give lots of energy and so, in combination these ingredients will keep you powered and sustained through everything you do.

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Ingredients

Makes 1 large tub

  • 1 medium sweet potato
  • 1 can chickpeas (400g)
  • 2 tablespoons tahini
  • 1 tablespoon olive oil
  • 2 cloves of garlic
  • Juice from 1 lemon

  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 cup water
  • Salt and pepper to taste

Method

Pre-heat your oven to 180°C.

Using a knife, slit a hole through the sweet potato, then place it in the oven for 40 minutes. When finished, allow to cool for 10-15 minutes. Then, peel the skin off – these can be saved for a snack later or thrown into a soup or stock.

To make the hummus, simply place all the ingredients into a food processor and blend until smooth. This may take a few minutes, depending on the strength of your processor. Then, serve and enjoy. To store, ensure that the sweet potato has completely cooled before placing the hummus in an airtight container in the fridge. It should last for about a week.

 

Maxine Ali

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