Hummus with sweet potato and cherry tomato

Ingredients (2 people)

  • Chickpeas 270 gr
  • Sweet potato 250 gr
  • Cherry tomatoes 8
  • Clove of garlic 1
  • Virgin olive oil 120 ml
  • Water 100 ml
  • Leaves of fresh basil 10
  • Red onion 1
Difficulty: Easy
Preparation time: 1 hour.


  • Wash and peel the sweet potato. Cut into cubes and bake for 20 minutes at 180°C.
  • Boil the clove of garlic in a saucepan for 5 minutes to soften and remove the strong flavour.
  • Wash the cherry tomatoes and cut in half. Roast them in the oven for 15 minutes at 180°C.
  • Toast the slices of bread.
  • Dice the red onion to accompany.
  • Crush the basil leaves in olive oil for dressing.

What you'll need

  1. Saucepan
  2. Grater
  3. Oven
  4. Mixer


  1. Mix together the chickpeas, the roasted sweet potato, the garlic, most of the olive oil, the water, the lime zest and the juice of half a lime in a bowl.
  2. Whizz everything in a mixer until you get a smooth paste.
  3. Set aside in a bowl and leave to chill.


  1. Spoon the sweet potato hummus into a serving bowl.
  2. Place the tomatoes and the chopped onion on top.
  3. Place the toast on a small plate to accompany the bowl.