Sweet potato and chick pea hummus


Add some colour, flavour and nutrition to your hummus by tossing some sweet potato into the mix.


medium sweet potatoes
3 tablespoons
olive oil
2 cups
cooked chick peas ((or canned, rinsed and drained))
3 tablespoons
3 cloves
garlic (peeled)
lemon (juiced)
zest of 1/2 lemon
salt and pepper to taste
1⁄2 teaspoon
cayenne pepper
1⁄2 teaspoon
smoked paprika
1⁄4 teaspoon


  1. Cook the sweet potatoes first. If you have time, you can roast them with the skin on, in the oven for 1 hour. Or, you can prick them with a fork and microwave for 5 minutes until tender. Or, you can peel and chop them and boil until soft (about 10 minutes). Remove the skin from the cooked sweet potato and mash with a fork.
  2. Add all ingredients to a food processor, and pulse until combined. Use a spatula to scrape down the sides of the food processor bowl, and continue to puree until smooth.
  3. Serve with pita, veggies or quesadillas.

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