Sweet Potato Hummus

Photo 20-9-18, 7 51 13 am.jpg

An excellent source of Vitamin A for vision, immune function and normal reproduction, this sweet potato hummus is perfectly paired with chopped vegetables and pita crisps to share with friends on the weekend

Makes about 3 cups


  • Medium sweet potato, peeled, cubed

  • 2 tbsp olive oil

  • 400g can chickpeas, rinsed, drained

  • 2 tbsp tahini

  • 2 tbsp lemon juice

  • 1 garlic clove, chopped

  • 1 tsp cumin

  • Salt and pepper


  1. Preheat oven to 180C. Line a baking tray with baking paper

  2. Place sweet potato on tray and drizzle with olive oil and pepper. Toss well. Bake for 20-25 minutes or until sweet potato is tender and golden. Set aside to cool

  3. Place sweet potato, chickpeas, tahini, lemon juice, garlic, cumin, and salt and pepper in a food processor. Process until smooth (add a small amount of water if desired texture is smoother). Season. Serve drizzled with olive oil

Nutritional Information

Per Serve (about ΒΌ cup)

Calories 89
kJ 377
Fat 4g
Saturated Fat 0.5g
Monounsaturated Fat 2g
Protein 2g
Carbohydrate 12g
Fibre 2g                   

SnacksBradford Clinic