Hummus Stuffed Sweet Potatoes

Hummus Stuffed Sweet Potatoes

We genuinely cannot stop making these. Hummus stuffed sweet potatoes are one of those recipes that sounds simple but absolutely delivers every single time. You get this incredible combo of fluffy, caramelised sweet potato, creamy garlicky hummus, and crispy spiced chickpeas on top that just makes everything feel a bit special. It's the kind of dinner that feels hearty and satisfying without being heavy, and it's ready in about 50 minutes with barely any effort. Honestly, make these tonight.

Cook: 50 min
Serves 2

Before You Start

  • Preheat oven to 200°C
  • 2x large baking trays
  • Blender
  • Food processor (optional, for zoug)
  • Microplane or fine grater (for garlic)

Ingredients

  • 4 sweet potatoes
  • 2 tbsp olive oil
  • salt
  • 1 x 400g can chickpeas
  • 3 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp chilli flakes
  • ½ tsp salt
  • 1 x 400g can chickpeas
  • 60g tahini
  • 2 tbsp olive oil
  • ½ lemon (juiced)
  • 50ml water
  • ½ tsp ground cumin
  • salt and pepper to taste
  • 2 green chillis
  • 30g coriander
  • 15g parsley
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • 1 clove of garlic
  • 1 lemon - zest and juiced
  • 125ml olive oil

Method

1

Roast the potatoes

  • Use a fork to pierce the sweet potatoes and place on the baking tray
  • Drizzle the olive oil over the sweet potatoes and season with salt
  • Rub it into the skins then roast for 40-45 minutes until soft and tender
2

Roast the chickpeas

  • Drain the chickpeas and place 1 can of the chickpeas on the other baking tray
  • Drizzle over the olive oil, paprika, chilli flakes and salt
  • Roast for 20 minutes until crispy
3

Make the hummus

  • Juice the lemon
  • Place the remaining chickpeas in a blender with the tahini, olive oil, cumin and lemon juice
  • Blend until smooth, taste to season with salt and pepper
4

Make the Zoug

  • You can make this using a food processor or chop by hand
  • Deseed and thinly slice the green chillis
  • Roughly chop the coriander and parsley
  • Zest and juice the lemon
  • Grate the garlic clove
  • Place the chillies and herbs in a bowl with the ground cumin, ground coriander, garlic, lemon and olive oil and mix
5

Finish and serve

  • Divide the potatoes between two plates and slice them open
  • Top with the hummus, crispy chickpeas and spoon over the zoug to serve

Tips & Variations

  • Use good hummus: Shop-bought works great here, but if you've got time to make your own, it takes this to another level entirely. We've got a cracking homemade hummus recipe on the site too.
  • Get the chickpeas really crispy: Make sure they're properly drained and patted dry before they go in the oven. Any excess moisture and they'll steam instead of crisp up, and you want that crunch.
  • Load up the toppings: We love finishing these with a drizzle of olive oil, some fresh parsley, a squeeze of lemon, and a pinch of extra chilli flakes. Don't skip the lemon, it lifts the whole thing.

Why This Works

The trick is roasting the chickpeas at the same time as the potatoes so everything comes out of the oven together and you're not waiting around. Roasting them with paprika and chilli flakes gets them properly crispy and a little smoky, which is the perfect contrast to the soft, creamy hummus inside. That texture difference is what makes this recipe sing.