Sweet Potato Houmous
This Sweet Potato Houmous is a vibrant twist on the classic dip, blending creamy chickpeas with roasted sweet potato for a naturally sweet, earthy base. Infused with warming spices like cumin and paprika, it offers a rich depth of flavour that’s both comforting and satisfying. Perfect as a spread, dip, or side, this houmous brings a touch of warmth and colour to any table—whether you’re entertaining guests or just craving a wholesome snack.
Serves 8
- Prep 10 mins
- Cook 30 mins
- Total 40 mins
Storage Tupperware in the fridge for 3 days
Ingredients
- 300g PACK’D organic Sweet potatoes, loosely thawed in warm water and patted dry
- 4 tbsp olive oil
- 1 x 400g can of chickpeas, drained and rinsed
- 80g tahini
- 1/4 tsp ground cumin
- 1/4 tsp smoked paprika
- 2 tbsp lemon juice
- 3/4 tsp flakey salt
- 1 clove garlic, minced
- 1/3 cup cold water (can add more water if needed)
- Optional sesame seeds to serve
Method
Preheat the oven to 200C / 180 fan and line a baking tray with baking paper. Add the sweet potatoes and toss with 1 tablespoon of olive oil and a good pinch of salt. Roast until tender, about 30 minutes.
Add the chickpeas (option to reserve a few for the top) to a small pot and cover them with water. Bring to boil then reduce the heat and simmer for 10 minutes.
Drain the chickpeas. Option to roughly remove the skins by rubbing tweed kitchen roll - this helps with bloating if you suffer and makes it smoother and then transfer to your food processor. Add the roasted sweet potatoes, 2 tbsp olive oil, tahini, lemon juice, salt, paprika, cumin and garlic and blend until mostly smooth.
Scrape the sides and then, with the machine running, slowly pour in the cold water, using just enough to make the hummus super creamy.
Serve sweet potato hummus in a bowl with 1 tbsp extra olive oil drizzled over top, reserved chickpeas, optional sesame seeds, more spices and seasoning.
