Spiced Sweet Potato Hommus

Serves: 6-8 as a dip Prep Time: 10 mins Cooking Time: approx. 15 mins

  • 3 baby sweet potatoes (approx. 500g)
  • 3 whole garlic cloves
  • 1 tbs each of ground cumin and ground coriander
  • ½ tsp nutmeg
  • 1 tbs olive oil
  • 400g can chickpeas (drained and rinsed)
  • ¼ bunch fresh coriander leaves (roughly chopped)
  • 1/3 cup extra virgin olive oil
  • 1 lemon (zested and juiced)
  1. Preheat oven to 180 degrees C (fan forced).
  2. Peel and chop the sweet potatoes into 2cm thick rounds. Toss with olive oil, spices and season well with salt and black pepper.
  3. Place onto a baking tray lined with baking paper and place in the oven for 15 minutes or until slightly golden brown and very tender.
  4. Add the sweet potato, chickpeas, lemon zest and juice and extra virgin olive oil to a food processor and process until almost smooth.*
  5. Check for seasoning and add a little more salt, pepper or lemon juice if needed. Stir through coriander leaves to serve.

Kitchen Notes:
∗ If the consistency is too thick gradually add some more extra virgin olive oil and/or lemon juice to taste until the consistency is as you like it. Texture is also a personal thing – you can make this dip chunky or smooth in texture depending on your preference.
∗ Dip will store well in the fridge in an airtight container for at least 3 days and makes a great lunchbox snack with chopped veggies, pitta bread or crackers.

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Address: 63 Nar Nar Goon Rd.
Nar Nar Goon Vic. 3812
Phone: (03) 5942 5205
Fax: (03) 5942 5448
Email: robertc@redgem.com.au

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