Spicy Sweet Potato Hummus

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recipe by Sophie H.

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    231
based on 5 ratings

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 Oct 17, 2019

Ingredients

  • Sweet potato icon
    Sweet potato
    2 (370g)
  • Olive oil icon
    Olive oil
    3 tbsp (44ml)
  • Canned chickpeas icon
    Canned chickpeas
    250g (about ½)
  • Tahini icon
    Tahini
    3 tbsp (49g)
  • Garlic clove icon
    Garlic clove
    3
  • Lemon icon
    Lemon
    1 (58g)
  • Lemon icon
    Lemon
    about ½ units (29g)
  • Sea salt icon
    Sea salt
    as needed
  • Cayenne pepper icon
    Cayenne pepper
    1½ tsp (about 3g)
  • Smoked paprika icon
    Smoked paprika
    about ½ teaspoon (1g)
  • Ground cumin icon
    Ground cumin
    about ¼ teaspoon (1g)
  • Olive oil icon
    Olive oil
    as needed
  • Sesame seeds icon
    Sesame seeds
    as needed
  • Cayenne pepper icon
    Cayenne pepper
    as needed

Tools

  • kCook icon Food processor
  • kCook icon Baking dish - 2 quart
  • kCook icon Food processor bowl

Step preview

  1. Pre-heat oven - 210°C
  2. Add sweet potato to a clean baking dish
  3. Bake until soft - 50 min
  4. Remove and let cool
  5. 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
  6. Peel
  7. Transfer potatoes to food processor bowl
  8. Blend well
  9. Drizzle with olive oil
  10. Garnish with sesame seeds
  11. Sprinkle with cayenne pepper
  12. Serve
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