Roasted Sweet Potato Hummus

A great recipe to make from scratch for a twist on the classic hummus, or to use up leftover roasted sweet potatoes. Colourful and perfect for warmer days, summer gatherings, and picnics.

Prep time: 10 minutes

Cook time: 45 minutes

Total time: 55 minutes

Servings: 6


1 Sweet potato

1 Can chickpeas (drained )

3 tbsp Tahini

1 tsp Ground cumin

1 Lemon

Salt & pepper

extra virgin olive oil


  1. Wrap the sweet potato in foil and bake in the oven at 180°C/160°C fan/gas mark 4 for 45 minutes, or until very soft.
  2. Make the most of the oven by adding ⅓ of the chickpeas to a small baking dish with olive oil, salt, and pepper. Bake until golden and crispy, about 15 minutes.
  3. Cut the sweet potato open and scoop the flesh into a food processor along with the leftover chickpeas, tahini, lemon juice, cumin, 2 tbsp of water, and a pinch of sea salt. Blend until smooth and season to taste.
  4. Transfer to a serving plate, drizzle with a little extra virgin olive oil, top with the crispy chickpeas, and season with freshly ground black pepper.
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How to store

Store in an airtight container, in the fridge for up to 4 days, or in the freezer for up to 3 months.