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Spicy sweet potato hummus in a bowl with crudites

Spicy sweet potato hummus

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • Easy
  • Serves 4-6 as a snack

Avoid waste and enjoy a filling snack by using leftover sweet potatoes in this hummus recipe – it has a spicy kick thanks to smoked paprika and chilli flakes

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: Per serving (6)


  • 2 medium sweet potatoes (about 400g), peeled and cut into 2cm cubes
  • 3 tbsp olive oil, plus extra for drizzling
  • 1⁄2 tsp chilli flakes, plus extra to serve (optional)
  • 1 tsp smoked paprika
  • 3 garlic cloves, unpeeled
  • 2 tbsp tahini
  • 1 lemon, juiced
  • vegetable crudités, breadsticks or crackers and pitted olives, to serve


  • STEP 1

    Heat the oven to 200C/180C fan/gas 6. Tip the sweet potatoes onto a baking tray and drizzle over 1 tbsp olive oil. Sprinkle over the chilli flakes, if using, and the paprika, then toss to coat in the spiced oil. Spread out to a single layer. Trim away the root of the garlic cloves, then nestle these among the sweet potatoes. Roast for 30-35 mins until the potatoes have softened, tossing halfway through.

  • STEP 2

    Remove the tray from the oven and leave to cool completely. Tip the sweet potatoes into a food processor and squeeze in the garlic from its skin. Add the tahini and lemon juice, then blitz for 1 min until the potatoes have broken down.

  • STEP 3

    With the motor running, gradually pour in the remaining olive oil. Continue to blitz for up to 4 mins, or until you have a smooth paste. Pour in 50-60ml cold water to loosen, blitz again to combine, then season to taste. Spoon the hummus into a bowl and swirl with the back of a teaspoon, then drizzle over a little more olive oil and scatter with extra chili flakes, if you like. Serve with your choice of veg crudités, breadsticks or crackers and olives for dunking.

Recipe from Good Food magazine, March 2022

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A star rating of 5 out of 5.2 ratings

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