Sweet potato and tahini hummus with baby corn dippers

Sweet potato and tahini hummus with baby corn dippers

Middle Eastern
15 mins Prep · 20 mins Cook

This sweet potato and tahini hummus has heat from the spices, zest from the lemon, and earthiness from the chickpeas and tahini. We serve them with a side of plump baby corn for added crunch

Created by Spinneys
Prep time 15 minutes
Cook time 20 minutes
Serves 2-4
Cuisine Middle Eastern
Diet Vegan
Preparation Moderate
Nutrition (per serving)
Calories 762
Fat 50.6g
Saturates 7.1g
Protein 19.4g
Carbs 69.2g
Sugars 9.1g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Preheat the oven to 200°C, gas mark 6.


Peel and cube the sweet potatoes and place in a roasting tray. Drizzle with 1 tbsp of olive oil and season with 1 tsp of salt. Roast for approx. 15-20 minutes or until tender. Set aside to cool.


Combine the chickpeas, tahini, garlic, 3 tbsp of olive oil, ½ tsp of salt, 1 tsp paprika, cumin, cayenne and lemon juice in a food processor and blend until smooth, approx. 1 minute. Scrape down the sides as needed.


With the food processor running on low, slowly pour in 125ml of ice-cold water (you may not need all of it).


Once the hummus has reached the desired consistency, place it into a serving bowl and top with the rest of the olive oil, smoked paprika and sesame seeds.


Serve with the baby corn dippers.