Sweet Potatoes Turmeric Hummus

AuthorLaura
DifficultyBeginner

A light and delicious snack paired with veggie sticks or focaccia bread, an easy to make dip or spread full of flavours

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Yields6 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins
 300 g sweet potatoes
 1 qt small red onion
 250 g chickpeas (one can)
 salt
 pepper
 2 tbsp olive oil
 1 tsp turmeric powder
 1 tsp chilli flakes
 1 tbsp lemon juice
 100 ml water
1

Preheat the oven at 200°.

2

Peel and cut the sweet potatoes roughly.

3

Chop the onion roughly.

4

Line an oven tray with baking paper and put the potatoes and onions over it. Season with salt and pepper and the olive oil. Toss to combine. Bake for 30 Minutes or until cooked.

5

Drain the chickpeas from the water. Take 1/3 and place them on a small baking tray. Season with chilli flakes, salt, pepper and 1 tbs of olive oil. Toss to combine and cook for 10-12 minutes until crisp and golden. (You can put them in the oven while the potatoes are cooking).

6

Place the other chickpeas in a food processor, add the cooked sweet potatoes (let them rest for a bit, so you won’t ruin the processor), onions, turmeric (1tsp), lemon juice (1tbs), salt and pepper and water (start with 80 ml and add more if it’s necessary). Process until smooth.

7

Transfer in a nice bowl and top it with the crispy chickpeas.

8

Enjoy with vegetables and/or bread!

Ingredients

 300 g sweet potatoes
 1 qt small red onion
 250 g chickpeas (one can)
 salt
 pepper
 2 tbsp olive oil
 1 tsp turmeric powder
 1 tsp chilli flakes
 1 tbsp lemon juice
 100 ml water

Directions

1

Preheat the oven at 200°.

2

Peel and cut the sweet potatoes roughly.

3

Chop the onion roughly.

4

Line an oven tray with baking paper and put the potatoes and onions over it. Season with salt and pepper and the olive oil. Toss to combine. Bake for 30 Minutes or until cooked.

5

Drain the chickpeas from the water. Take 1/3 and place them on a small baking tray. Season with chilli flakes, salt, pepper and 1 tbs of olive oil. Toss to combine and cook for 10-12 minutes until crisp and golden. (You can put them in the oven while the potatoes are cooking).

6

Place the other chickpeas in a food processor, add the cooked sweet potatoes (let them rest for a bit, so you won’t ruin the processor), onions, turmeric (1tsp), lemon juice (1tbs), salt and pepper and water (start with 80 ml and add more if it’s necessary). Process until smooth.

7

Transfer in a nice bowl and top it with the crispy chickpeas.

8

Enjoy with vegetables and/or bread!

Sweet Potatoes Turmeric Hummus

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