This sweet potato hummus is a deliciously spicy update to the classic with the addition of roasted sweet potato and spices. And its totally addictive!
I love hummus as much as the next person, but sometimes you need to shake things up, and this Moroccan Sweet Potato Hummus makes a delicious change.
This brilliantly orange, spiced dip is packed with flavour and perfect for afternoon snacking or spreading on everything from toast to bagels or your favourite crackers.
To serve this dip I’ve gone with the amazing seeded crackers from A Modern Way To Cook by Anna Jones. If you don’t have Anna’s book, it is definitely one to add to the collection.
What is your favourite way to eat hummus?
Moroccan Sweet Potato Hummus
Take your love of hummus into overdrive with this Moroccan twist.
Prep Time 20 minutes
Cook Time 1 minute
Total Time 21 minutes
Servings 4 to 6
Ingredients
- 1 medium sweet potato roughly 150 to 180g or 6oz
- 1 cup small red capsicum or 1/2 store-bought chargrilled capsicum bell pepper, bell pepper
- 1 red chili
- 2 cups cooked chickpeas (1 tin of chickpeas drained)
- 1 1/2 tbs tahini
- 2 cloves fat of garlic
- juice and zest of 1 large lemon
- 1 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- salt to taste
Instructions
- Preheat oven to 200 celsius (400 Fahrenheit). Place the sweet potato on a baking tray and bake for 45 minutes or until tender.
- While the sweet potato is baking turn on your smallest gas burner and place the capsicum (bell pepper) directly on the flame, use tongs to turn every so often, or until the skin is lightly charred. If you don't have a gas cooktop, place under the grill (broiler). Repeat with the chili. Once the skin is charred, place capsicum (not the chili) in the oven for 15 minutes, or until tender. Place in a bowl and cover with plastic wrap. This will help make the process of removing the skin easier. Once cooled remove the skin of the capsicum and chili and discard the stalk and seeds.
- Cut the sweet potato in half and scoop out the flesh. Place the sweet potato flesh, chargrilled capsicum (red pepper), half the chili and the remaining ingredients in the food processor. Process until smooth. Taste and adjust the amount of lemon, chili and salt to taste. If you like a slightly looser dip you can also add a couple of tablespoons of water or vegetable stock. Serve with your favourite crackers or warmed pita bread.
- Serve with a drizzle of olive oil. You can also sprinkle some dukkah on top for a bit of crunch.
Recipe Notes
If you don't like a lot of heat start by adding half the chili to the hummus and add more as needed.More from my site
Fully Loaded Sweet Potato stuffed with spiced black beans {vegan}- Vegan Corn and Sweet Potato Chowder Soup
- Sweet potato quesadilla with black beans and harissa {vegan}
- Spicy Pumpkin and Bean Soup
- Roasted Moroccan Carrot Salad with chickpeas {vegan}
- Hummus flatbread pizzas with cherry tomatoes & dandelion greens {vegan}
I made your hummus and love it! I am curious about that interesting crisp bread you photographed it with, do you have a recipe for that?
Thanks Belinda 🙂 As for your question about the crackers, I’ll be sharing a version of this recipe soon, otherwise you can find the original in Anna Jones A Modern Way To Cook book.
Wow, this looks amazing!! I have never made hummus, but it is definitely on my to-do list!
Thanks Cathleen! I hope you enjoy it 🙂
A mouthwatering hummus! I’ll have to try that version someday…
Cheers,
Rosa
Thanks Rosa! 🙂