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Sweet Potato Hummus

I love snacking. It’s one of my favourite past times. If I am watching the footy, a movie, or if friends are coming over, there must be snacks. Chips and dips are always a crowd pleaser and so easy. Now I do love guacamole, but this recipe for healthy sweet potato hummus with its spicy flavour is definitely one of my new favourites.

Hummus is so easy to make and for some reason, it can be an expensive dip in the shops, even though it uses low-cost ingredients. To add a little sweetness and colour to our recipe we use roasted sweet potato. Sweet potatoes are great as they are full of beta-carotene, are low-gi and work great with spices like cumin and ground coriander.

To make this recipe we use a basic hummus recipe and spiced it up using cumin, coriander, and smoked paprika along with the roasted sweet potato. After roasting the sweet potato first, simply add this to the remaining ingredients, blitz in the food processor and voila! Homemade sweet potato hummus!

We usually serve the sweet potato hummus with crackers, some fresh vegetables or if we have some time, some of Brooke’s homemade green onion flat bread!

If you are looking for other dips and spreads then check out our Basil Pesto Recipe or Simple Guacamole Recipe.

Sweet Potato Hummus Ingredients

Roasted Sweet Potato Hummus

Sweet Potato Hummus Recipe

Sweet Potato Hummus Recipe

Sweet Potato Hummus Recipe

Healthy Sweet Potato Hummus – Recipe Instructions

Sweet Potato Hummus
 
Prep time
Cook time
Total time
 
Sweet potato hummus made with cumin, coriander and smoked paprika along with the hero ingredient roasted sweet potato.
Author:
Recipe type: Snack
Cuisine: Greek
Serves: 10
Ingredients
  • 1 can of chickpeas, washed and drained
  • 400g sweet potato, roasted
  • 3 -4 tbsp olive oil
  • 1 lemon, zest and juice
  • 2 tbsp tahini
  • 2 cloves garlic, peeled
  • 1½ tsp cumin
  • 1 ½ tsp smoked paprika
  • 1 ½ tsp ground coriander
  • ground sea salt, to taste
Instructions
  1. Preheat oven to 180 °C. Bake the sweet potato in the oven for 45 minutes to an hour. Once the sweet potato is golden and soft in the middle it is ready. Allow to cool.
  2. In a food processor, combine remaining ingredients with cooled sweet potato and puree. Scrap down the sides of the food processor as you go. You can thin the hummus with a little water if necessary. If you are sensitive to spice, season gradually.
  3. Serve fresh, or refrigerate in an airtight container, up to 1 week. Serve with crudités or crackers.

 

Roasted Pumpkin and Sweet Potato Soup

Pumpkin soup has got to be up there with some of the tastiest foods ever (and something Brooke would eat every day if she could). When winter rolls around, the cravings for soup inadvertently comes with it (not that winter is overly cold in Perth). With the barometer dropping to a freezing (16 degrees Celsius) in Perth, we braved the chilling conditions to visit a local farmers market to collect the necessary ingredients for Brooke’s roasted pumpkin and sweet potato soup recipe.

This delicious recipe is so simple, plus it has some easy steps that save you some time and add loads of flavour.

This flavour-packed soup is adapted from a Donna Hay recipe and it is roasting the pumpkin and sweet potato first that I think makes this recipe so good.

A tip when you are roasting your vegetables. You will know the pumpkin and sweet potato is done when the pumpkin has caramelised and is soft enough to scoop away from the skin. If you think your sweet potato has cooked faster then your pumpkin, don’t stress. Just remove from the pan and keep to the side while the pumpkin remains cooking.

If you wish to season the soup, following Brooke’s family recipe, she likes to season with Clive of India curry powder. Other alternatives are nutmeg or cumin, or simply leave just how it is! This roasted pumpkin and sweet potato soup recipe is a must for winter lunches or dinners.

If your looking another soup to try then why not give our cauliflower soup recipe a go.

Pumpkin and Sweet Potato

sautéed leeks

Roasted Pumpkin and Sweet Potato Soup Ingredients

Roasted Pumpkin and Sweet Potato Soup

Roasted Pumpkin and Sweet Potato Soup

Roasted pumpkin and sweet potato soup – Recipe Instructions

5.0 from 2 reviews
Roasted Pumpkin and Sweet Potato Soup
 
Prep time
Cook time
Total time
 
This delicious recipe is so simple, plus it has some easy steps that save you some time and add loads of flavour.
Author:
Recipe type: Soup
Cuisine: Australian
Serves: 4
Ingredients
  • 1Kg butternut pumpkin (left in half)
  • 500g kabocha pumpkin (Japanese pumpkin)
  • 500g sweet potato
  • 1 onion
  • 1 leek
  • olive oil, for drizzling
  • sea salt
  • 3 ½ cups (875ml) chicken stock
  • 1 tablespoon honey
  • 1 tablespoon curry powder
  • cream to serve
Instructions
  1. Preheat oven to 220°C (425°F).
  2. If the pumpkin is whole, cut the pumpkin in half (lengthways) and scoop out the seeds.
  3. Peel the sweet potato, and cut into large chunks
  4. Place the pumpkin and sweet potato and a halved onion in a roasting pan. Be sure to cook the pumpkin skin side down.
  5. Drizzle with a little oil and sprinkle with salt.
  6. Bake for 55–60 minutes or until the pumpkin and sweet potato is just soft and starting to brown.
  7. While the roasted vegetables cool down, you can slice the leek into 1 centimetre rings, and wash thoroughly.
  8. Before you cook the leeks, you can begin to scoop the roasted pumpkin away from the skin. Add to the leeks once they are sautéed.
  9. After heating a large pot you can sauté the leek with a drizzle of olive oil.
  10. Once the leeks are soft, you can add the roasted pumpkin and sweet potato to the pot.
  11. Add 1 cup of the chicken stock at a time and blend until smooth.
  12. Once the vegetables have broken down and cooled slightly, you can blend the soup in a blender or just use a stick blender.
  13. Pour the mixture back into a saucepan, add remaining stock if required
  14. Season the soup with curry powder and add honey.
  15. Place over medium heat until soup is heated through.
  16. Serve with a dash of cream.
Notes
I would recommend blending the soup in the pot using a stick blender (bar mix) to avoid more washing up.