Creamy Sweet Potato & Turmeric Hummus

Most everyone knows hummus. It’s the quintessential Middle Eastern dip made with Chickpeas. We wanted to give it a healthy twist and used sweet potato, a natural powerhouse of vitamins and essential minerals and also rich in fibre.


  • 1 medium sweet potato, peeled and cubed
  • 1/2 teaspoon Earth Signature turmeric powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 3 cloves of garlic
  • 1 tablespoon avocado oil
  • 1/2 lemon, juiced
  • 1 can white beans, drained and rinsed
  • 1 tablespoon tahini
  • Salt and pepper, to taste
  • 2 tablespoons olive oil


  1. Preheat the oven to 175oC/350oF
  2. Toss the sweet potatoes with the garlic and spices on a baking sheet.
  3. Bake for 30-40 minutes, until the sweet potatoes are tender.
  4. Allow to cool, then add the rest of the ingredients except for the olive oil to a food processor.
  5. Blend until well combined. Then, turn the motor on and slowly drizzle in the olive oils until it becomes smooth and creamy.
  6. Taste-test and adjust. Serve with pitta chips or veggie crudités!

Prep TimeCook TimeTotal TimeServings
10 minutes30 minutes40 minutes2 cups

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