Vegan Sweet Potato Hummus

Vegan Sweet Potato Hummus

There’s nothing better than fresh homemade hummus. I have loved hummus for as long as I can remember, but never really liked it homemade. I tried multiple recipes but always felt that the shop brought one was much better.

However, myself and Sam persevered, and have finally managed to perfect the recipe to create hummus even better than one you buy in the shop. It’s so quick to make as well, that if you have a couple of ingredients lying around you can make it yourself in no time. We leave out the tahini, which is a common ingredient for a hummus recipe, but I personally think it tastes better without which is why it’s not in this recipe.

vegan sweet potato hummus

The hummus in this recipe is flavoured with sweet potato. The sweetness from the roast sweet potato adds an extra flavour to the dip, which is a really nice addition. You can also try with roast red pepper as well.

We used Sams cold smoker on the hummus to add an extra smokey flavour. If you have one, then once you have finished your hummus then chuck it on the smoker and add in that extra flavour profile. Don’t have one? Then no worries. It’s still great without.

We served this with our homemade pita chips, but you could really have it with anything!

Vegan Sweet Potato Hummus

March 3, 2019
: 6
: 15 min
: 45 min
: Easy

A delicious mix of sweet potato and chickpeas make this simple and healthy homemade sweet potato hummus.

By:

Ingredients
  • 1 small sweet potato
  • 400g tin chickpeas
  • 1 tsp sea salt
  • Juice from 1 lemon
  • 25ml extra-virgin olive oil
  • 0.5 tsp cumin
  • 0.5 tsp smoked paprika
  • Toppings (optional)
  • 0.5 tbsp extra virgin olive oil
  • 1 tsp chopped parsley
  • 0.5 tsp smoked paprika
Directions
  • Step 1 Pre-heat your oven to 200 degrees fan
  • Step 2 With a fork, prick your sweet potato all over. Place in a baking tray then leave to cook for approx 45 minutes until soft
  • Step 3 Remove from the oven and set aside to cool
  • Step 4 Drain your tin of chickpeas, keeping the liquid
  • Step 5 In a food processor, add your chickpeas, 30ml of the chickpea liquid, salt, lemon juice, olive oil, cumin and smoked paprika
  • Step 6 Cut your cooled sweet potato in half, and scoop out the flesh and add to your food processor
  • Step 7 Blend until completely smooth. Add a bit more chickpea liquid if it’s looking too thick
  • Step 8 Optional: If you have a cold smoker, then smoke the hummus in a bowl to add an extra smokey flavour
  • Step 9 Place in a bowl, cover and put in the fridge until ready to serve
  • Step 10 Top with olive oil, parsley and smoked paprika
  • Step 11 Serve!

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