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
    462
based on 3 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.

recipe updated May 20, 2019

Ingredients

  • Sweet potato icon
    Sweet potato
    370g
  • Olive oil icon
    Olive oil
    44ml
  • Canned chickpeas icon
    Canned chickpeas
    250g
  • Tahini icon
    Tahini
    49g
  • Garlic clove icon
    Garlic clove
    18g
  • Lemon icon
    Lemon
    58g
  • Lemon icon
    Lemon
    29g
  • Sea salt icon
    Sea salt
    as needed
  • Cayenne pepper icon
    Cayenne pepper
    3g
  • Smoked paprika icon
    Smoked paprika
    1g
  • Ground cumin icon
    Ground cumin
    1g
  • Olive oil icon
    Olive oil
    0ml
  • 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 - 210°C
  2. Get a clean baking dish
  3. Add sweet potato
  4. Bake until soft - 50 min
  5. Remove and let cool
  6. Get a clean food processor bowl
  7. Add olive oil
  8. Add drained, rinsed canned chickpeas
  9. Add tahini
  10. Add peeled garlic clove
  11. Add juice of lemon
  12. Add zest of lemon
  13. Add sea salt
  14. Add cayenne pepper
  15. Add smoked paprika
  16. Add ground cumin
  17. Peel
  18. Transfer potatoes to food processor bowl
  19. Blend well
  20. Drizzle with olive oil
  21. Garnish with sesame seeds
  22. Sprinkle with cayenne pepper
  23. Serve
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