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Sweet Potato Hummus

by Filippo Berio
on 23rd May 2017
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

An even healthier and colourful twist on a classic hummus.
Simply serve with Crudités or pitta bread- or even add to a salad bowl and enjoy!

Sweet Potato Hummus

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  • 1 large sweet potato, halved lengthwise
  • 1 can chickpeas, rinsed & drained
  • Juice of 1 lemon
  • 3 tbsp tahini
  • 1 garlic clove, chopped
  • 1/2 tsp salt
  • 1 tsp ground cumin
  • 1/2 tsp chilli powder
  • 3 tbsp Filippo Berio extra virgin olive oil, more to drizzle
Prep Time


  1. Pierce the skin side of the sweet potato a handful of times with a fork and then place on a large plate. Microwave on high until the sweet potato is completely tender and soft, about 5 minutes.

  2. Flip the sweet potato over and let cool to room temperature.

  3. Scoop the sweet potato flesh into a food processor along with the chickpeas, lemon juice, tahini, garlic, salt, and spices. With the motor running, add the olive oil in a slow, steady stream and then add water, 1 Tbs. at a time, until the mixture is smooth.

  4. Season the hummus with more salt and pepper to taste, drizzle with olive oil, and serve; or refrigerate in an airtight container for up to 5 days.

Filippo Berio

Filippo Berio has been creating the finest oils since 1867 and is the UK’s most popular olive oil brand. The company is passionately committed to the very best of Italy’s culinary heritage and the highly skilled art of olive oil blending. Their passion for olive oil is shared by cooks all across the world who rely on its superb quality to bring out the very best in their cooking.
Read more posts by Filippo Berio