It’s always good to have something in the fridge to munch on over the weekend. Usually it might be some cheese or olives but I decided to go the healthy route today with sweet potato hummus. This recipe is so easy and it makes 2 big bowls. Much quicker and cheaper than buying it in the shop! As much as I would love to eat it all by the spoonful, I’m going to keep some to use in a lunchbox salad or wrap during the week. The smokey chipotle flavour with sweet potato which adds a lovely creaminess but this could easily be substituted with many other flavours such as pesto or coriander.

Sweet Potato Hummus

Prep Time: 5 mins                      Cooking Time: 20 mins


1 small sweet potato, peeled and chopped

1 tsp ground chipotle chilli

3 cloves of garlic

1 can chickpeas

juice of 1 lemon

4 tbsp tahini

3 tbsp olive oil

1/2 cup water

1/2 tsp cumin

1/2 tsp paprika



  1. Put the chopped sweet potato and whole garlic cloves in a roasting tin and add a dash of olive oil and the ground chipotle chilli. Stir to coat the potato and bake for 20 minutes.
  2. Once this is cooked and somewhat cooled add it to a food processor along with the rest of the ingredients. Add salt to taste.