BreadPotatoSides & SaladsStartersSweet PotatoVegetarian

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!

Prep Time: 20 mins
Cooking Time: 5 mins
12 people

Used in this recipe

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

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.
Flip the sweet potato over and let cool to room temperature.
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.
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.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.