Delicious Low Syn Roasted Sweet Potato Hummus – this is a family favorite
I first tasted sweet potato hummus from the local grocery store here, my kids loved it, I think it was that lovely sweetness from the sweet potatoes. So I just had to a have a go of making some of my own Roasted Sweet Potato Hummus.
This is super easy to make. I add the tahini as it gives that little something extra, but I have also made it without and both taste delicious, so if you want to make this completely syn free feel free to omit.
My favorite way to serve this Roasted Sweet Potato Hummus is with some vegetables (like baby carrots and sugar snap peas), but when I have a Healthy Extra B spare I will spread it on crispy toast or a qualifying pitta bread etc.
It will keep in the fridge in a sealable tub for about 1 week, but mine has never lasted that long, it’s gone pretty quick whenever I make it.
This Roasted Sweet Potato Hummus is gluten free and vegetarian friendly, It can be made dairy free too by omitting the fromage frais/greek yoghurt, you just may need to add a little bit more of the chickpea liquid to compensate.
It would be great served with this Cauliflower Flatbread or Sweet Potato Flatbread for if you fancy a more bread type idea for dipping, both are really yummy!!.
Extra Easy - 1 syn per serving (or omit tahini and this is syn free)
Green - 1 syn per serving (or omit tahini and this is syn free)
WW Smart Points - 4
Dairy Free - omit the fromage frais/greek yoghurt
- 450g of sweet potato, cubed
- sumac (optional)
- paprika
- spray oil
- 2 cloves of garlic, crushed
- 2 cups/480ml of canned chickpeas, drained (reserve liquid)
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- juice of a lemon
- 2 tablespoons of fat free fromage frais or Greek yogurt
- 1 tablespoon of tahini paste (optional) (4.5 syns)
- salt and pepper to season
- Preheat oven to 200c or 400f
- Place sweet potato in an oven proof dish, spray with spray oil, season with salt, and sprinkle with paprika and sumac to coat. Bake in the oven till softened. (approx 30 mins)
- Add the chick peas, sweet potato, fromage frais, juice of a lemon, cumin, paprika, garlic, tahini paste and salt and pepper to season and blend until you have a smooth paste. Add some of the reserved chick pea liquid until hummus is to a consistency you like.
- Serve with vegetable crudites for a yummy syn free snack, or use some slices of toasted wholewheat pitta or similar for a HEb.
- Store Hummus in a container in the fridge, it should keep for approx 1 week (if it lasts that long)
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OMG how amazing is this! I’m not a fan of Hummus and have tried making it several times, used this recipe this morning and it’s gorgeous. I’ve even had to have some for breakfast!!
My recommendation is to definitely have it on sweet onion ryvita (even my husband and kids loved it and none of them like ryvita!)
I Highly recommend!
This is absolutely delicious. I “diluted” with natural fat free yoghurt, which gave a bit of a tang.
Great idea and delicious! Thanks!
Gorgeous just gorgeous.Cannot believe this is good for me – you are a diamond! More recipes please
glad to hear 🙂
I just made this and had to get online as soon as possible to say thank you for sharing such a delicious recipe! I have tried a few SW recipes for hummus but this is by far the best! Delicious 🙂
thanks for posting, glad you enjoyed it 🙂
I have made lots of hummus but could never quite get the flavour right. This was amazing and so delicious. I put it in small pots and added chilli to one of them, delish! Thank you