We've given your favourite dip a tasty veggie-filled twist. This sweet potato hommus is topped with fresh coriander and crunchy roasted chickpeas.
Serves88
Cook time45 mins45 minutes
Prep time15 mins15 minutes, + Cooling time
+ Cooling time
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
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
We've given your favourite dip a tasty veggie-filled twist. This sweet potato hommus is topped with fresh coriander and crunchy 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.
