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You are here: Home / Recipes / Baking and Desserts / Sweet Potato Hummus with Lime – Easy Dip Recipe

Sweet Potato Hummus with Lime – Easy Dip Recipe

December 14, 2009 by Sarah Trivuncic 12 Comments

This site content is free. When you purchase via referral links on our posts, including those to Amazon, we earn affiliate commission, at no extra cost to yourself. Thanks for reading and please share posts you find useful!

Sweet Potato Hummus with Lime - Easy Dip Recipe. Served in a terracotta tapas dish with fresh coriander garnish and triangle of toasted pitta bread. A dish of olives and a small candle are in the background.
Sweet potato and lime hummus is a great twist on traditional lemon and garlic hummus. The sweet potato brings a great colour to the dip. Perfect as part of a Middle Eastern meal or an appetiser snack.
Amongst the dregs of my recent yard sale you will find a reindeer that poops jelly beans, a broken kettle and a heap of Trinny and Susannah books. These are still bound for the charity store or dump but I am seeing other items with new eyes. These terracotta dishes, once sold filled with desserts from Marks and Spencer are perfect for Mediterranean and Middle Eastern food.
Last week, my son was having a fabulous time elsewhere with his friends and I had a rare opportunity to photograph food in daylight. Three dishes to shoot and using my new found inspiration from Meeta of “What’s For Lunch Honey?” I had plans to style them all up individually in my back bedroom where the best light is. It was a gloomy rainy day or else I would have been outside as had been successful for for the Banana Pecan Fudge cake and Mini Plum Tarte Tatins last month.
The fabrics you see are all from a previous Christmas project left over in my “Magpie Cupboard”.  I like that my Magpie Cupboard now has purpose and is not just nagging me about unfinished (unstarted usually) sewing projects.
Food Blogger Connect has given me plenty to think about, one thing is how I want to be more organised and know a little further in advance what I will be writing about and when. Quite often I want to cook something and put it on here but then decide it would be more relevant at a different time of year. So if you want strawberry cheesecake here, you need to wait until Wimbledon.
Sunday: cooking in a blur
Sundays for me are usually spent cooking from morning to dusk. Monday mornings, I now plan to take photos. I took these I’d been busy making various items you will see on here shortly.  Hopefully I can stick to a loose itinerary of things to post during the forthcoming month and you’ll start seeing more frequent, more relevant posts and I will feel more organised.  She hopes.
Also, I’m trying to find a slightly tighter direction for the Maison Cupcake blog.  Outside blog life it is my goal to launch a party catering company which also does cakes.  We’re a few months yet from doing that but I am starting to find my feet doing small jobs for friends and local contacts – such as the caterpillar cake which will be posted soon.  At Food Blogger Connect, people naturally assumed that I made cupcakes but I explained that my use of the word “Cupcake” was more a term of endearment than to signify cupcake bakery.  You’ll notice that the majority of the famous cupcake bakeries, Primrose, Hummingbird, Lola’s etc do not use the word “cupcake” in their title even though that’s what they’re famous for.  I definitely will be featuring cupcakes here but there will be plenty of party food too.
Today’s recipe is ideal for parties. Hummus is a perennial party dipping favourite, great for dunking cucumber sticks and carrots into, it’s even a healthy option that waist watchers will tuck into – although their ratio of cucumber stick versus hummus might be different to mine.
Whilst creating this post I had Bethany of Dirty Kitchen Secrets in mind; Bethany is half Lebanese and half American, a bit like this hummus.  I’ve taken a Middle Eastern dish and added an American flavour (ok I own up, I meant to do this in time for Thanksgiving but got way laid) with sweet potato, lime and cinnamon.
I have served the hummus alongside the wonderful Unearthed olives stuffed with chilli that featured in the wonderful Food Blogger Connect goodie bags that Bethany worked so hard to pull together.  I had a great time chatting with Beth and her husband Chris on the day after Food Blogger Connect and hope to visit her at home in Brighton some time in the New Year.  So this post it my little gift to her.
Sweet Potato and Lime Hummus
Ingredients:
400g can of chickpeas (you can of course soak and boil your own if you have time)
3 heaped tbsp tahini
100mls olive oil (you may need more depending on preferred texture)
2 crushed garlic cloves

100g cooked, mashed sweet potato
Juice of a whole lime (microwave it for 10 seconds to yield more juice)
1/2 tsp cumin
1/2 tsp cinnamon
1/4 tsp paprika
Salt to taste
More oil for drizzling
Fresh chopped coriander to serve

Method:
Very very easy. Blitz your chickpeas, tahini, oil and garlic in the food processor.  Leave some texture in the bits as it is going to be blitzed again in a minute.  Add more or less oil than I’ve stated depending on how runny or thick you like your hummus to be. Add the rest of the ingredients to the processor and blitz again adding more oil if you like.

This hummus will keep for a week in the fridge, oddly I’ve found that although traditional hummus “turns” after 4-5 days, this one still tasted as good after 6-7 days which is useful if you are making it ahead of parties or have some left over to use afterwards.  Serve drizzled with oil and then some chopped coriander sprinkled on top. It tastes great with toasted pitta bread.

This site content is free. When you purchase via referral links on our posts, including those to Amazon, we earn affiliate commission, at no extra cost to yourself. Thanks for reading and please share posts you find useful!
Filed Under: Baking and Desserts Tagged With: chickpeas, dips, garlic, hummus, lime, Middle Eastern, packed lunches, paprika, sweet potato, vegetarian

About Sarah Trivuncic

Sarah Trivuncic has published recipes, restaurant and travel reviews on Maison Cupcake since 2009. She lives in Walthamstow, East London with her husband and teenager.
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Comments

  1. MeetaK says

    December 14, 2009 at 9:35 am

    oh sarah i am loving the food styling here – show the picture off and publish larger sizes on your posts. lovely atmosphere you have created in the photo.

    Reply
  2. The Cooking Ninja says

    December 14, 2009 at 10:20 am

    I love your photo! It's grey here too and not much light as it's snowing. Hope to put what I've learnt from FBC to good use soon.

    Reply
  3. Bethany (Dirty Kitchen Secrets) says

    December 14, 2009 at 11:20 am

    Sarah this is the sweetest gesture. I am so flattered thank you so so much! As I've said before it was truly wonderful to meet you and I can't wait to have you over for dinner. I wish you all the luck in your new venture as well.

    As for the hummus- I like how you made it half Lebanese and half American…LOL! My belief is always; Don't knock it till you've tried it. I love the idea of potatoes and will defo be giving this a try!

    Pam- Congrats babe! I'm very envious!

    Reply
  4. Barbara Bakes says

    December 14, 2009 at 4:58 pm

    What a fun video! Good luck with your new baking adventure in the new year!

    Reply
  5. Kitchen Butterfly says

    December 14, 2009 at 10:36 pm

    Yummy,these would go perfectly well with my pillow pitas….from Copenhagen

    Reply
  6. Daily Spud says

    December 15, 2009 at 2:14 am

    Yes, hands up, I am one of those "hummus lusters" (though I'm not quite sure what that makes me sound like!) – and I'd be more than willing to give your sweet potato and lime version a whirl. And good luck with your future blog and catering works – I think FBC left us all with plenty to chew over 🙂

    Reply
  7. Free Samples says

    December 15, 2009 at 3:18 am

    Mmmm!! Looks awesome!

    Reply
  8. Jane says

    December 15, 2009 at 2:38 pm

    Hi Sarah–
    I just discovered your blog today and, boy, am I glad I did. It's wonderful!!! I love it, and I look forward to returning often. Very interesting posts and photos. You have a lot to say and I find it fascinating!

    🙂 Jane

    Reply
  9. Rambling Tart says

    December 15, 2009 at 8:47 pm

    What a fabulous combination of flavors – so bright and wonderful! Can't wait to try it 🙂

    Reply
  10. MaryMoh says

    December 15, 2009 at 10:23 pm

    I love sweet potatoes and that just looks perfect for me….mmmm

    Reply
  11. Tracy @ Sugarcrafter says

    December 15, 2009 at 10:33 pm

    Wow, this combination of flavors sounds amazing! I will definitely give this a try the next time I make hummus. 🙂

    Reply

Trackbacks

  1. Seeded avocado chilli houmous (no tahini, vegan, raw) | A Mummy Too says:
    August 4, 2014 at 9:09 am

    […] goat’s cheese houmous, Nazima’s Yoghurt, tahini and za’atar dip, Sarah’s Sweet potato and lime houmous, Jeanne’s Garlicky roasted aubergine dip, Michelle’s Tzatziki, and […]

    Reply

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