Sweet Potato Hummus

sweet potato hummus

Growing up in an Arabic family meant that hummus was a staple in our home. Whenever we had to bring something for school events, my mother would make hummus. Something wasn’t going well? Eat hummus. Something to celebrate? Lets make hummus.

So yes, I do like my hummus. And for a long time, I stuck to my mother’s traditional hummus recipe.

Then one of my clients (who now has this great blog) casually mentioned she had thrown in a few sun-dried tomatoes to my hummus recipe. Sun-dried tomatoes and hummus? I was intrigued but did I dare mess with such an institution?

Next time I made hummus, I tentatively added a few sun-dried tomatoes. It blew me away. Sun-dried tomatoes are umami and will basically jazz up any dish you add them to.

Excited by the idea of re-creating hummus, I started experimenting. I added in zucchini in summer. Pumpkin in autumn. Some raw beetroot in winter. And now, I thought I would try the ultimate hummus reframe: No chickpeas. Hummus actually means chickpeas in Arabic so you can imagine how daring this move is.

Here is the result: A much lighter hummus where sweet potatoes provide the texture and sun-dried tomatoes the extra dose of yumminess. The other ingredients are the ones traditionally used in hummus.

This version of hummus can be used in the same way as traditional hummus and it can also be used as a sauce: For example, paired with a whole grain and vegetables. Make a bigger batch and keep it in the fridge to eat over several days.


2 medium baked sweet potatoes

About 12 sun-dried tomatoes (buy them without oil)

2 tablespoon tahini (sesame paste)

Juice of 1 lemon

2 cloves garlic

2 tablespoons extra virgin olive oil

1/4 cup water (add more or less depending on how liquid you want it)

1 teaspoon ground cumin

a dash of Cayenne pepper (optional)

Unrefined salt + pepper to taste


Wash the sweet potatoes, then roast them in the oven at 200 degrees Celsius for about 30-45 minutes or until you can poke them with a fork. Take them out and leave to cool. You can make these up to 2 days in advance and simply wrap them in the baking sheet and put in the fridge.

Peel the sweet potatoes and place them in a blender or food processor with the other ingredients. Blend until smooth. Taste and adjust texture and taste to your liking.

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  • Erika on May 14, 2015 Reply

    …. Absolutely, divinely delicious! Even my very demanding-gourmet husband and children devoured the batch. Thank you for this! Looking forward to explore further recipes!

  • Suzy on Feb 03, 2015 Reply

    will definitely try this thanks… your videos on You Tube are fantastic too!
    hope all is well…

    • Hiba on Feb 03, 2015 Reply

      Thanks for your comment Suzy, I hope you enjoy it and that you are well too!

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