Spicy sweet potato hummus

Avoid waste and enjoy a filling snack by using leftover sweet potatoes in this hummus recipe – it has a spicy kick thanks to smoked paprika and chilli flakes

  • Prep:10 mins
    Cook:30 mins
    plus cooling
  • Easy

Nutrition per serving

  • kcal 149
  • fat 9g
  • saturates 1g
  • carbs 14g
  • sugars 0g
  • fibre 3g
  • protein 2g
  • salt 0.1g


  • 2 medium sweet potatoes (about 400g), peeled and cut into 2cm cubes
  • 3 tbsp olive oil, plus extra for drizzling
  • 1⁄2 tsp chilli flakes, plus extra to serve (optional)
  • 1 tsp smoked paprika
  • 3 garlic cloves, unpeeled
  • 2 tbsp tahini
  • 1 lemon, juiced
  • vegetable crudités, breadsticks or crackers and pitted olives, to serve


  1. Heat the oven to 200C/180C fan/gas 6. Tip the sweet potatoes onto a baking tray and drizzle over 1 tbsp olive oil. Sprinkle over the chilli flakes, if using, and the paprika, then toss to coat in the spiced oil. Spread out to a single layer. Trim away the root of the garlic cloves, then nestle these among the sweet potatoes. Roast for 30-35 mins until the potatoes have softened, tossing halfway through.

  2. Remove the tray from the oven and leave to cool completely. Tip the sweet potatoes into a food processor and squeeze in the garlic from its skin. Add the tahini and lemon juice, then blitz for 1 min until the potatoes have broken down.

  3. With the motor running, gradually pour in the remaining olive oil. Continue to blitz for up to 4 mins, or until you have a smooth paste. Pour in 50-60ml cold water to loosen, blitz again to combine, then season to taste. Spoon the hummus into a bowl and swirl with the back of a teaspoon, then drizzle over a little more olive oil and scatter with extra chili flakes, if you like. Serve with your choice of veg crudités, breadsticks or crackers and olives for dunking.

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