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Roasted and Spiced Sweet Potato Hummus
Sweet Potato Hummus
Prep time: 
Cook time: 
Total time: 
  • 2 medium sweet potatoes
  • 3 tbsp of the best extra virgin
  • olive oil you can find
  • 500g cooked chickpeas
  • 3 tbsp tahini
  • 3 cloves garlic, peeled
  • Juice of 1 lemon
  • Zest of 1⁄2 lemon
  • Ground sea salt, to taste
  • 1⁄2 tsp cayenne pepper
  • (start with less, season to taste)
  • 1⁄2 tsp smoked paprika
  • 1⁄4 tsp cumin
  • 1 tsp sesame seeds to garnish
  1. Preheat oven to 170°c. Bake the sweet potatoes in the skins loose on the middle oven rack or in a baking dish for 45 minutes to an hour. You should be able to gently squeeze them when they’re done.
  2. While the sweet potatoes are cooling, toss all of the other ingredients into a food processor. (If you’re sensitive to spice, you may want to save the spices for last and add to taste). Pulse for 30 seconds until almost smooth. Once the sweet potatoes have cooled enough to handle, use a knife or your fingers to peel the skin off. Add the sweet potatoes to the food processor.
  3. Blend well. Add a little more extra virgin olive oil if too thick and then check seasoning.
  4. Serve with sprinkled sesame seeds and sweet potato crisps or lavosh.
Nutrition Information
Serving size: 4-8
Recipe by Eat Pray Workout at