Sure. Plain beige hummus is cute. But did you know you can make hummus… stunning? I bet you didn’t.

This Purple Sweet Potato & Ginger Hummus comes to the party in velvet purple and refuses to leave until everyone’s staring. It’s bold. It’s vibrant. It’s the kind of dish that makes people think you’ve got your life together (even if you’re currently eating it in sweatpants over the sink).

And the best part? It’s crazy easy. All you have to do is roast, blend, and swirl. Done. I’m here to show you how.

Why This Recipe Works

• It’s color therapy on a plate. That deep purple hue is just nature’s way of showing off.

• It’s not just pretty. It tastes incredible too! Sweet potato’s earthiness pairs with that zing of ginger and lemon in a way you never imagined, and it’s balanced out with creamy chickpeas and tahini.

• The texture is super satisfying. A smooth, silky hummus base + crispy chickpea topping.

• It’s also meal-prep friendly! It lasts all week in the fridge. (If it lasts that long, cuz trust me, you’ll keep finding excuses to put it on everything.)

Health Benefits

• Purple sweet potatoes contain lots of anthocyanins, which are the same antioxidants that give blueberries their superfood status. They support heart health, brain function, and reduce inflammation.

• Chickpeas are a great source of plant-based protein and fiber. They also work to keep your blood sugar steady and help with digestion.

• Ginger is the ultimate gut-friendly root. Not only does it soothe digestion, but it also reduces bloating and boosts your immune system.

• Turmeric & cumin (found in the crispy chickpeas) add warm anti-inflammatory support.

• Tahini adds calcium, magnesium, and healthy fats to the mix, which help your body absorb the nutrients from the veggies.

Ingredients

For the hummus:

• 1 medium purple sweet potato, peeled & chopped

• 1 tin (400g) chickpeas, drained & rinsed

• 1 tbsp tahini

• 1 tbsp lemon juice

• 1 tsp fresh grated ginger

• 1 small clove garlic (optional)

• 2 tbsp extra virgin olive oil

• Salt, to taste

• Water, as needed to blend

For the bowl:

• 1 tin (400g) chickpeas, drained & patted dry

• 1 tsp olive oil

• ½ tsp ground cumin

• ¼ tsp turmeric

• Pinch of sea salt

• 4 radishes, thinly sliced

• Handful of fresh herbs (coriander, parsley, or mint)

• Optional toppings: toasted seeds, microgreens, lemon zest, chilli flakes

Substitutions

• No purple sweet potato? You can use regular orange or white sweet potatoes. You’ll lose the color drama, but the flavor will be just as amazing.

• Not a fan of tahini? That’s okay! Swap it with almond butter or cashew cream for a similar creaminess.

• Don’t like much spice? Tone down the ginger or skip the garlic altogether. 

• Want it extra vibrant? Add in 1–2 tsp beetroot powder. It will boost the purple-pink hue without messing with the flavor.

Step-by-Step Instructions

1. Roast the Sweet Potato
   Preheat oven to 400°F. Toss your chopped sweet potato with a little olive oil and roast for 25 to 30 minutes, until tender and caramelized. Let it cool slightly.

2. Blend the Hummus
   In a food processor, combine the roasted sweet potato, chickpeas, tahini, lemon juice, ginger, garlic (if using), olive oil, and salt. Blend smooth, adding water as needed to loosen. Taste and adjust seasoning.

3. Roast the Chickpeas
   While blending, toss extra chickpeas with olive oil, cumin, turmeric, and salt. Roast for 20 to 25 minutes. Remember to shake the tray halfway through. Cook until golden and crunchy.

4. Assemble
   Swirl hummus onto a plate or bowl. Top with crispy chickpeas, radish slices, herbs, and any optional toppings you might like.

Tips for Success

• Don’t rush the roast! The sweet potato will get sweeter and more flavorful the longer it caramelizes.

• Blend it smooth. Though a food processor works as well, a high-speed blender will give you the silkiest finish.

• Batch it. Double the recipe and you’ll have lunch-ready dips, spreads, and snack fuel for days.

• Play around with toppings. Try seeds, chili flakes, or even a drizzle of pomegranate molasses to take it next level.

FAQ

Can I make this hummus ahead of time?
Of course! Just remember that the hummus will last up to 5 days in the fridge, and the crispy chickpeas stay crunchy for about 2 days. Store separately for best texture.

Do I have to use purple sweet potato?
Not at all. Any variety works. Purple just happens to POP.

Can I freeze the hummus?
Yep! Store it in an airtight container for up to 3 months. Thaw it in the fridge overnight and stir before serving.

What do I eat it with?
Whatever you want! Put it on toast, dip it with veggies, layer it into grain bowls, or serve it with falafel. It’s good on (almost) everything.

Outro

This is the perfect recipe for when you’re looking to wow your guests without the effort that goes into most “wow” meals. Besides, it’s nice to take a break from boring beige foods with a dish that looks impressive, tastes amazing, and quietly supports your body with every bite.

Swirl it. Own it. Make it your own. And when people ask how you pulled it off, just smile and say, “Oh, it’s nothing.”