Roasted sweet potato hommus

We've given your favourite dip a tasty veggie-filled twist. This sweet potato hommus is topped with fresh coriander and crunchy roasted chickpeas.

8

15m

Note: + Cooling time

45m

Ingredients

  • 400g gold sweet potato, peeled, chopped
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 3 small pieces pita bread
  • 400g can chickpeas, rinsed, drained
  • 1 garlic clove, crushed
  • 2 tbs lemon juice
  • 1 1/2 tbs tahini
  • 1/3 cup (95g) Greek-style yoghurt
  • 1/3 cup (80ml) olive oil
  • 2 tbs chopped coriander
  • 2 tbs roasted chickpeas

Method

STEP 1

Preheat oven to 200°C. Grease a medium roasting pan. Line 3 baking trays with baking paper. Arrange the sweet potato in a single layer in the prepared pan. Spray with olive oil spray. Sprinkle with the cumin and paprika. Season. Bake for 30-35 mins or until tender. Set aside for 20 mins to cool.

STEP 2

Meanwhile, cut each pita bread into 8 wedges. Arrange the bread in single layers on the lined trays. Spray with olive oil spray. Bake, turning bread halfway through cooking, for 7-8 mins or until golden. Set aside to cool.

STEP 3

Process sweet potato, chickpeas and garlic in a food processor until combined. Add the lemon juice, tahini and yoghurt. Process to combine. With the motor running, add the oil in a thin, steady stream until smooth. Season.

STEP 4

Transfer the hommus to a serving bowl. Sprinkle with the coriander and roasted chickpeas. Serve with the pita pieces. 

Spice it up: For some heat, add 1 long red chilli, seeded and finely chopped, to the sweet potato mixture in step 3.

Dietary information

Vegetarian
Egg-free
Nut-free
Peanut-free
Soy-free
No added sugar

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.