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Sweet Potato ‘Hummous’
Posted by Rachel Evans on 10th September 2018

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.

This dip balances sweet potato with savoury extra virgin olive oil and a pinch of salt to bring out the flavours. This recipe is bound to become a family favourite. Eat your sweet potato hummous with crudities and rosemary, garlic oat crackers for an afternoon snack, or spread it on a sandwich for an extra level of deliciousness.

Sweet Potato ‘Hummous’

5 - 1 review


  • 230g (400g can drained) chickpeas
  • 100g roasted sweet potato
  • 2 tbsp extra virgin olive oil
  • 1 heaped tbsp smooth cashew butter
  • Pinch of salt
Prep Time


  1. Place all of the ingredients in your blender or food processor. Pulse to combine the ingredients. You may need to stop and scrape the mixture from the sides if it becomes stuck. I like to blend it so that some of the chickpeas are still chunky, but you can make it smoother if you prefer.

  2. Store in an air tight container in the fridge.


Rachel Evans

Hi. I'm Rachel and through my Healthy & Psyched website I want to make health and well-being accessible to everyone, from health-nuts to people who are just curious or even intimidated. Through my Instagram, Twitter & Facebook you'll find plant-based recipes, wide-ranging lifestyle tips and reviews. I hope you'll be inspired in the kitchen and learn how to make healthy tweaks to your lifestyle.
Read more posts by Rachel Evans