Purple Sweet Potato & Ginger Hummus:
Roasted purple sweet potato with chickpeas, tahini, ginger, and lemon for a creamy, antioxidant-rich dip. Topped with crispy spiced chickpeas, fresh radishes, and herbs.
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 55 minutes mins
Course Appetizer
Cuisine greek
Servings 2 people
Calories 294 kcal
For the Hummus
- 1 medium sweet potato peeled and chopped
- 1 15 oz can chickpeas drained and rinsed
- 1 tbsp tahini
- 1 tbsp lemon juice
- 1 tsp fresh grated ginger
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- salt to taste
- water as needed, to make blending easier
For the Bowl
- 1 15 oz can chickpeas
- 1 tsp olive oil
- ½ tsp ground cumin
- ¼ tsp turmeric
- 1 pinch sea salt
- 4 radishes thinly sliced
- 1 handful fresh herbs (coriander, parsley, mint, your choice!
Preheat oven to 200°C (400°F). Toss chopped sweet potato with a drizzle of olive oil and roast on a baking tray for 25–30 minutes, or until tender and slightly caramelised. Let cool slightly.
In a food processor, combine the roasted sweet potato, chickpeas, tahini, lemon juice, ginger, garlic (if using), olive oil, and a pinch of salt. Blend until smooth, adding a splash of water as needed to reach a creamy consistency. Taste and adjust seasoning.
While the hummus is blending, toss the extra chickpeas with olive oil, cumin, turmeric, and salt. Spread on a lined tray and roast for 20–25 minutes, shaking halfway through, until golden and crisp.
Spoon a generous swirl of purple hummus onto each plate or bowl. Top with crispy chickpeas, radish slices, and a flurry of chopped herbs. Garnish with any extras—microgreens, toasted pumpkin seeds, lemon zest, or chilli flakes—for a final flourish.
Calories: 294kcalCarbohydrates: 27gProtein: 4gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gSodium: 90mgPotassium: 481mgFiber: 4gSugar: 5gVitamin A: 16213IUVitamin C: 10mgCalcium: 58mgIron: 2mg
Keyword homemade hummus, hummus, sweet potato