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Sweet Potato Hummus Toast Recipe

February 26, 2020

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1 cup cooked and roughly mashed purple sweet potatoes (or any coloured sweet potato of choice)

2 tbsp runny tahini

½ lemon, squeezed

1 garlic clove, minced (or 1/8 tsp garlic powder)

1 tsp ground cumin

Salt and black pepper to taste

1 cup Epigamia Natural Greek Yogurt

Multigrain bread

For topping - Pine nuts, Sesame seeds, Watermelon seeds, Coriander leaves


1To cook the sweet potatoes, scrub and peel them. Then cut the flesh into large cubes.

2Fill a pan with an inch of water and bring to a boil. Add the sweet potato cubes to a steamer basket and steam in the pan for 7-10 minutes.

3Drain, place the cooked sweet potato in a bowl and mash.

4Add the mashed purple sweet potato, tahini, lemon juice, garlic, cumin and Epigamia Natural Greek Yogurt to a high speed blender or food processor and pulse until well-combined and creamy.

5Season with salt and black pepper.

6To assemble your toast, spread the Sweet Potato Hummus on toasted bread.

7Serve with pine nuts, sesame seeds, watermelon seeds and coriander leaves.