Sweet Potato Hummus

If you’ve never tried making your own hummus, you’re in for a real treat. Try serving it with carrot or cucumber sticks as a snack, dollop it into a salad bowl or spread it on a slice of bread as a sandwich filler!

Hummus is packed with plant-based protein from the chickpeas, as well as healthy fats and plenty of gut-loving fibre. The addition of sweet potato into this hummus recipe adds extra fibre, as well as prebiotics which help improve the balance of your gut bacteria and overall gut health.

1. Cut the sweet potato into quarters and bake in the over on 200 C for 35 minutes.
2. When cooked, remove from the oven and set aside to cool, then peel the skin off and discard.
3. Drain the chickpeas in a sieve and rinse under tap water.
4. Add all ingredients, except the chickpeas, to a food processor and blend until smooth.
5. Add half the chickpeas to the mix and blend. Then scrape down the sides, add 1 tablespoon water if necessary for a smoother consistency and blend again, until you reach a thick, moist and fluffy hummus texture.
6. Garnish with a drizzle of olive oil and a pinch of ground paprika. Store the hummus in an airtight container and keep refrigerated for up to 4 days.