Sweet potato hummus

Scrumptious sweet potato hummus.

Vegan, nut free, soy free | Serves 6-8 | DIP


  • 130g sweet potato
  • 1x 230g chickpea can(drained weight), drained and washed
  • 2 cloves of garlic
  • 1 teaspoon of tahini
  • 2 tablespoons of olive oil
  • Salt and pepper
  • 1/2 teaspoon of garlic granules and oregano
  • 5 tablespoons of chickpea water (aquafaba)


  1. Preheat the oven to 180°C.

  2. Place the sweet potato on a baking tray and bake for 30-40 minutes until soft.

  3. Once cooked, cut it in the middle and let it cool for 10 minutes.

  4. In a food processor, add the flesh of the sweet potato and all the remaining ingredients (except from the aquafaba) and blitz them.

  5. Add few tablespoons of the aquafaba at a time and blitz, continue until you have used all the aquafaba and the hummus is smooth.

  6. Taste and adjust the seasoning to your preference.

Happy cooking everyone!