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Roasted Sweet Potato Hummus

This roasted sweet potato hummus is so quick and simple to make, using a fairly traditional hummus recipe with the addition of sweet potato to give it a sweet and earthy flavour that’s perfect served with pita chips or your favourite vegetables. This vegan dip is the perfect addition to your summer platters.
Course Snack
Cuisine Australian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 cups
Calories 310kcal
Author Sally

Ingredients

  • 200 grams sweet potato
  • 2 cloves garlic
  • 1 x 140 gram can chickpeas
  • 2 tablespoons tahini
  • 2 tablespoons olive oil
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • Squeeze lemon juice to taste
  • Salt to taste

Instructions

  • Preheat the oven to 180°C and line a baking tray with baking paper.
  • Peel and chop the sweet potato into cubes and place on the baking tray. Drizzle with olive oil and toss to coat.
  • Place the cloves of garlic unpeeled into a small piece of aluminum foil with a drizzle of olive oil. Wrap up and place on the tray with the sweet potato. Bake for 20-25 minutes or until soft and starting to brown.
  • Drain and rinse the chickpeas, discarding any loose skins you can see.
  • Squeeze out the garlic cloves into a food processor with the sweet potato, chickpeas, tahini, olive oil and spices. Season with salt and lemon juice. Process for about 5 minutes, scraping down the sides as needed until smooth.
  • Scrape the hummus into a bowl and serve with a drizzle of olive oil and sprinkle of cumin. Enjoy with your favorite crackers, pita chips or vegetables.

Nutrition

Calories: 310kcal | Carbohydrates: 25g | Protein: 5g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Sodium: 43mg | Potassium: 570mg | Fiber: 4g | Sugar: 7g | Vitamin A: 19235IU | Vitamin C: 21mg | Calcium: 71mg | Iron: 2mg