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+ servings

Purple Sweet Potato Hummus

Delicious and flavorful purple sweet potato hummus recipe. Perfect for a brunch, easy lunch, or light dinner. Easy to make, vegan, and gluten-free.
Course Appetizer, Side Dish, Snack
Cuisine Gluten-free, Vegan
Prep Time 45 minutes
Cook Time 10 minutes
Servings 2
Author Nensi Beram


  • 1.5 cups baked purple potatoes (approx. 300 g) peel the skins
  • 1/2 cup cooked chickpeas (approx. 100 g)
  • 40 g toasted sesame seeds or tahini
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 80-100 ml water or unsweetened plant-based milk
  • juice of 1 small lemon
  • salt to taste


How to bake purple sweet potatoes

  • Preheat oven to 200°C.
  • Wash a couple of purple sweet potatoes well and pat them dry with a dishtowel.
  • Place on a baking sheet and put them in the oven to bake for 30-45 minutes depending on size.
  • Check at 30 minutes by inserting a fork into the center. They should be soft. If not, return to the oven and check again in 10 minutes. Let them cool down a bit before peeling. There should be about 400 g after you bake and peel them.

How to toast sesame seeds

  • Heat an ungreased skillet over medium heat. Add seeds and spread them in a single layer.
  • Cook for a couple of minutes and stir frequently to keep the seeds from burning. When the seeds begin to get golden and release their aroma, they are done.
  • Immediately remove the skillet from the heat and transfer the seeds onto a paper towel to cool.

Purple sweet potato hummus

  • Place the ingredients into a high-speed blender and process until the mixture is smooth.
  • Transfer hummus to a bowl or spread on toast and top with roasted chickpeas, toasted sesame seeds, chives, sprouts, and mint leaves.