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Party Sized Sweet Potato Hummus


  • 2 medium sweet potatoes cut into 1" chunks
  • 1/4 cup olive oil
  • salt and pepper
  • 1 15 oz 425g can of chick peas, drained
  • 6 tablespoons tahini
  • 1/3 cup olive oil + extra for drizzling
  • 3 cloves of garlic minced
  • juice of 1 lemon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground smoked paprika + extra for sprinkling
  • 2 tablespoons each of pumpkin seeds poppyseed, sesame seeds and flaxseed for topping (optional)


  • Preheat oven to 430 (220C). Place sweet potato chunks, olive oil, salt and pepper onto baking tray and give a good toss.
  • Roast for 25-30 minutes or until tender, stirring halfway through. Set aside to cool down.
  • Place all ingredients (except for extras and topping) into food processor and blitz until smooth. You may have to scrape down the sides a few times to ensure that it all mixes together.
  • Serve with extra olive oil, paprika and seedy topping.