Sweet Potato Hummus by Aileen Cox Blundell

Sweet Potato Hummus by Aileen Cox Blundell



  • 6 cloves garlic, skin on (roasted until soft)
  • 400g tinned chickpeas
  • 4 tablespoons tahini
  • 4 tablespoons extra virgin olive oil
  • 4 tablespoons water
  • 1 lemon, juice only
  • 400g cooked sweet potato
  • large sprig rosemary, leaves picked


Pre-heat oven to 180º/350º/gas 4.

Place the garlic on a baking tray and bake for 15–20 minutes until soft. Then remove from the oven and pop the cloves out of their skins.

Add all of the ingredients to a food processor and process until the hummus is deliciously creamy.

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