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Roasted Purple Potato Hummus

It’s #InternationalHummusDay and we're celebrating with this Purple Sweet Potato Hummus.🍠

We love the earthy taste that the purple sweet potatoes give, the addition of adding this one ingredient to the classic hummus recipe can create a whole new vibrant “dip experience”. It is packed with plant protein and boosting with flavour.

Purple sweet potato highlight: We’re swooning over the colour of these superfood potatoes. Aside from giving these sweet potatoes the bright purple colour, anthocyanin plays a key role in protecting our bodies. These antioxidant rich compounds have a positive effect on gut health, support hormone balance, powerful anti-inflammatory effects, and boosts the production of cytokines that regulate immune response.


  • 1/2 cup dried chickpeas soaked overnight
  • 1 medium sized purple fleshed sweet potato
  • 1/2 cup tahini
  • 2 cloves garlic
  • 1/2 lemon juiced (reserve lemon for chickpeas)
  • 1 tsp cumin
  • 3/4 tsp salt 
  • 4 ice cubes
  • 5 tbsp ice water (more if needed)
  • Rawcology Rockin Ranch chips


  1. Add soaked chickpeas and reserved 1/2 lemon to a large pot of water.
  2. Bring to a boil, then reduce heat to medium.  
  3. Set a timer for 45 minutes.  Place a sieve over the chickpeas.  
  4. Remove skin of the sweet potato and cut into 1 inch cubes.  
  5. Place into the steamer basket and cover with a lid.  
  6. Once potato is fork tender (about 20-25 minutes), place into a bowl while chickpeas remain cooking.  Chickpeas should be very soft. 
  7.  Drain and remove as much chickpea skin as you can.
  8. Place hot chickpeas into a food processor and blend for 1-2 minutes. Add sweet potato and blend again.  
  9. With the machine running add tahini, lemon juice, garlic, cumin, sea salt and ice cubes.  Scrape down sides as needed. 
  10. Slowly add ice water until you have reached a creamy consistency.  
  11. Transfer to a bowl, drizzle with 1 tbsp olive oil and top with Rockin Ranch Chips.