Curried Sweet Potato Hummus

Sweet potato and chickpeas... Two of my favourite things combined into one! The addition of the sweet potato to this hummus gives it a fresh pop of colour, and increases the amount of hummus you get by quite a bit. It also gives the dip a lovely hint of sweetness that is unmistakably sweet potato, and pairs so nicely with the curry seasoning.

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Hummus is a great addition to any sort of snack tray or dip tray at dinner parties. I like to always bring a hummus dip to any sort of food-centred gathering so that way there will always be a healthy option! In contrast, it's also great to make at the beginning of the week so it's available to add to your sandwiches, wraps, toasts, and sneaky snacking throughout the week. It's easy, it's yummy, and it's healthy!

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I used McCormick Gourmet Mild Curry Powder. I find that every brand of curry powder is different, and this is one that I stick by. The flavour and aroma it produces is always spot on to what I am striving for.

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I baked an entire medium sized sweet potato for about 1 hour and 15 minutes and let it sit in the oven after I had turned it off for 20 minutes to make sure it was completely done all the way through. I didn't want any uncooked potato chunks in my hummus! I only used half of the potato, the other half I kept in the fridge and ate on toast and in wraps and salad bowls throughout the week.

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*serves 6



3 cloves garlic

1 1/2 tbsp tahini

Juice of 1/2 a lemon

3-4 tbsp olive oil

1 19oz can chickpeas

1/4 cup chickpea liquid

1/2 medium sized baked sweet potato 

1/2 tsp cumin

3 -4 tbsp curry powder (be generous!)

2 tsp salt

1 tsp paprika

1/4 tsp cayenne pepper


Sweet Potato:

If your sweet potato is not yet baked, preheat your oven to 400°C and prepare a pan or dish with parchment paper or a silicon baking mat. Poke holes in your sweet potato with a fork and place in the dish or on the pan. Bake for 1 hour & 15 minutes, and after you turn the oven off, allow the sweet potato to rest in the oven for another 20-30 minutes. After this period of time your sweet potato will be ready to go!

In this recipe, you will only be using half of the baked sweet potato. Cut the potato in half lengthwise, set one half aside for the hummus and wrap up the rest and refrigerate for another use. 


Using a food processor, blend the garlic, olive oil, tahini, and lemon juice for about a minute until the garlic is chopped up and everything is combined into a smooth-ish paste. Next, blend the chickpeas and chickpea liquid for about 30 seconds, and then add the sweet potato flesh (not the skin), cumin, curry powder, salt, paprika, and cayenne.

Blend until smooth, about 2-3 minutes. Taste and adjust the seasonings to your liking, enjoy!