Vegan sweet potato hummus

A deliciously easy & tasty vegan friendly hummus

A couple of months ago I had an amazing weekend away in the Cotswolds with a big group of girls (and inspirational slimmers) that I met through Slimming World- we all met for the first time in 2016 at a bloggers’ lunch organised by Slimming World head office, and since become fast friends. I wasn’t able to make it to the last meet up, but this time we stayed in an absolutely gorgeous house (Alcester Farmhouse) booked through Kate & Toms, an absolutely brilliant company who have the most beautiful selection of holiday houses you will ever see! It was all organised by the lovely Emilie, who writes an absolutely fantastic (and hilarious) blog Emilie Waffles.

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Nikki (the gorgeous Fopperholic) took control of the food shopping for the weekend, but to keep it stress-free we hired a private chef to come in an cook for us on the first evening through Dineindulge. This was wonderful, as all of us were able to just enjoy chatting and catching up, rather than being tied to the kitchen cooking for 13! Our chef, Jamie, cooked for us a starter of calamari, a main of beautiful steak, and creme brûlée for pudding, and the he even did the washing up! Definitely recommend this for such a big group!

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We had such a lovely weekend, not only were we spoilt with gorgeous gift bags from Kate & Toms (and thank-you to the Cotswold Candle Co. and Cotswolds Distillery), but it was so nice just to spend a weekend chatting (and eating!) without any other pressures, and getting to know a bunch of truly inspirational women (I’ve listed their Instagram accounts below).

So what has all this got to do with sweet potato hummus?! Well, I didn’t want to come empty handed food-wise so I whipped up a quick and easy hummus (vegan so that Jen could eat it too!) in enormous quantities so we had plenty of nibbles to keep us going on the first night! I promised everyone that I would let them know the recipe, and typically it’s taken me 2 months to get around to it, but here it is!

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Here is everyone I went with, click through to see their Instagram accounts

emiliewaffles

 
 
 
 
 
 
 

fopperholic

and we missed our Slimming Mama & Hayley! theslimmingmama & hayleys.world

 

My Recipe

Serves: 6
Syns: 5 syns for whole batch
Healthy Extra: none

Ingredients

  • 2 tins chickpeas, drained and rinsed.
  • 2 small sweet potatoes, pricked and microwaved for 7 minutes
  • 1 clove garlic, peeled
  • juice of 1 lemon
  • 1 tbsp tahini
  • 1.5 tsp sea salt
  • 2 tsp paprika
  • 1 tsp cayenne pepper
  • 2 cups water

Method

  1. Scoop the flesh out of the sweet potatoes and add into a food processor
  2. Add in all the other ingredients and blend until smooth! You can pop in a bit more water if it's too stiff.
  3. Try to check the salt level- it may need a little more and the right balance makes all the difference!

Additional Info

For a non-vegan version you can use fat-free yoghurt instead of water to give it the creamy consistency

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