Spicy Sweet Poatato Hummus

Sweet Potato Hummus

This recipe is from Cookie and Kate without any modification. It’s spicy and yummy (as is) and was a hit at a recent birthday party.

It goes very well with toasted plantain torilla as well as carrot and celery sticks.

Sweet Potato Hummus
Prep time
Cook time
Total time
A spicy snack made with chickpeas and sweet potatoes
Recipe type: Appetizer
Serves: 4 cups
  • 2 Medium sweet potatoes
  • 3 Tbsp olive oil
  • 2 Cups cooked chickpeas (or one can of chickpeas, rinsed and drained)
  • 3 Tbsp sesame tahini*
  • 3 cloves garlic, peeled
  • juice of 1 lemon
  • zest of ½ lemon
  • ground sea salt, to taste
  • 1½ tsp cayenne pepper (start with less, season to taste)
  • ½ tsp smoked paprika
  • ¼ tsp cumin
  1. Preheat oven to 200°C
  2. Bake the sweet potatoes on the middle oven rack or in a baking dish for 45 minutes to an hour. They should yield to a gentle squeeze when they’re done baking.
  3. While the sweet potatoes are cooling, toss all of the other ingredients into a food processor (you can save the spices for last and add them to taste).
  4. Once the sweet potatoes have cooled enough to handle, use a knife or your fingers to peel the skin off of them.
  5. Add the sweet potatoes to the food processor. Blend well, and serve!
  6. Garnish options: a light sprinkle of cayenne pepper and sesame seeds.
Keep in the refrigerator and the spiciness should mellow overnight

*I used homemade sesame tahini but shop bought should be fine


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