Sweet potato, ginger and coconut dip

This may sound like an odd combination but it works. Sweet potatoes can do no wrong in my eyes and the ginger, coconut and honey add a hint of sweetness that I find pretty moreish.

Serve with the usual suspects; chopped peppers, cucumber, toasted pitta bread and oat cakes.

If you are vegan you can leave out the honey or replace it with date syrup, agave or coconut sugar.

Sweet potato, ginger, coconut hummus dip vegan gluten dairy free

 Sweet potato, ginger and coconut hummus


Makes one large bowl as part for a mezze


500g sweet potato, peeled and chopped into cubes
1 can of chickpeas
Juice of one small lemon
2 tbsp. tahini
5 tbsp. extra virgin olive oil + more to serve
2 tbsp. coconut yoghurt or coconut cream
1 tsp. honey (see above for vegan option)
2 tsp. sea salt
Cracked black pepper
½ tsp. ground ginger
Chopped parsley to serve


Pre-heat the oven to 180oC fan oven.

Peel and chop the sweet potato into cubes, drizzle with olive oil and roast for 30-35 minutes until soft. Leave to cool completely.

In a high-speed blender, blend the chickpeas, lemon, tahini, olive oil, coconut and honey. Add a splash of water if it looks too thick.

Add the sweet potato and blend again.

Add the salt, pepper and ginger. Blend and then taste the mixture and add more seasoning or ginger if you think it needs it.

Spoon the hummus into a serving bowl or plate and use the back of a spoon to create a little pool to drizzle some more olive oil into (as seen in my photos) and scatter over some chopped parsley before serving.

Serve with fresh crudités and toasted pitta. Also nice with chicken.

3 thoughts on “Sweet potato, ginger and coconut dip

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