zoom Roasted sweet potato houmous

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    Roasted sweet potato houmous

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    Roasted sweet potato houmous

    • Preparation time: 10 minutes
    • Cooking time: 70 minutes
    • Total time: 1 hour 20 minutes 60 minutes 20 minutes

    Serves: 4 as a snack


    1 x pack 2 sweet potatoes
    50g tahini
    1 tbsp olive oil
    I clove garlic, grated
    ¼ x 25g pack flat leaf parsley, leaves only, roughly chopped
    ½ tsp smoked paprika
    2 tsp lemon juice
    1 tsp sea salt flakes

    Optional toppings
    Toasted pine nuts, sesame seeds, chopped herbs, olive oil, or paprika, to serve


    1. Preheat the oven to 200ºC, gas mark 6. Scrub the sweet potatoes clean, then dry well. Wrap in a double layer of foil and bake for between 1 hour-1 hour 10 minutes or until soft. Cool at room temperature, then peel away the skins and roughly chop the flesh.

    2. Add the sweet potato and all the other ingredients to a large food processor and purée until smooth.

    3. Spoon into a bowl and top with any or all of the extra toppings, if liked. Store in an airtight container in the fridge for up to a week.

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