Sweet Potato Hummus
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5 from 1 vote

Sweet Potato Hummus

This is a great dip to make when you have leftover sweet potatoes
Course: Appetizer
Author: Adapted from The Guilt-Free Gourmet page 31


  • 1 large sweet potato
  • 2.5 mls cumin seeds, lightly toasted
  • 2.5 mls coriander seeds, lightly toasted
  • 1 400g tin chickpeas, drained, reserve some for garnish
  • 1 large clove garlic, peeled and roughly chopped
  • 90 mls tahini
  • 30 mls lemon juice
  • 45 mls olive oil, plus extra for drizzling
  • Salt to season
  • 15 mls fresh coriander, roughly chopped


  • Preheat the oven to 200° Celsius
  • Place the sweet potato into an ovenproof dish and bake for 90 minutes
  • Remove from the oven and set aside to cool
  • Grind the seeds using a mortar and pestle until fine
  • Place the chickpeas, garlic, tahini, all but a pinch of the spices and lemon juice into a blender
  • Process until smooth and then add the flesh of the sweet potato
  • Pour in the olive oil and blend until smooth
  • Season to taste and place the hummus into a serving dish
  • Sprinkle over the reserved spices and chickpeas and top with the coriander
  • Drizzle some olive oil over the top and serve