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 ¼ cup)

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

SnacksBradford Clinic