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Sweet Potato Hummous
Sweet Potato Hummus.jpeg


Place all of the ingredients into a blender or food processor and blend until the desired consistency is achieved.


Transfer to a bowl or jar, sprinkle over the paprika and chill until required. This will keep for 24-48 hours in the fridge.

Serves 6
Prep time: 5 minutes
Cooking time: 0 minutes


Per portion

Calories: 119

Fat: 6g

Saturates: 0.9g

Carbs: 13g

 of which sugars: 4.8g

Fibre: 2g

Protein: 4g

Salt: 0.05g


  • 200g cooked sweet potato, cooled

  • 50g Tahini paste

  • 1 x 210g can of chickpeas in water, drained

  • 3 cloves of garlic peeled

  • 1 tsp ground cumin

  • Juice and zest from 1 lime

  • Pinch of salt

  • ½ tsp paprika, for serving

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