Antonia Magor Nutrition

Roasted Sweet Potato Dip

Antonia MagorComment

This sweet potato dip is a great snack or served as a side to a meal. It's definitely worth the little bit of extra effort compared to a classic hummus to roast the sweet potatoes and then mash with the chickpeas but it's really worth it to make up a big batch and it's one of my most popular with my friends. 

Free from gluten, dairy and Vegan.

Total Time 50minutes 

Serves 4


  • 3 sweet potatoes, peeled and diced
  • 2 tablespoons olive oil or melted coconut oil
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cinnamon
  • a pinch of sea salt
  • 1 can cooked chickpeas
  • 1 garlic clove finely chopped
  • 1 cup good quality vegetable stock or water
  • 1 bunch of parlsey, finely chopped
  • squeeze of lemon


  • Heat your oven to 180C.
  • Toss your sweet potato cubes in oil, paprika, cinnamon and sea salt before spreading evenly over a large baking tray. 
  • Roast in the oven for 25minutes. 
  • Once your sweet potato is roasted, place in a large saucepan on a low heat with the chickpeas, garlic and liquid. Leave to simmer for 20minutes.
  • Once the chickpeas are soft and the sweet potato has started to break down, mash together with the parsley and a generous squeeze of lemon.
  • Serve hot or cold.