Roast Sweet Potato with Hummus and Dukkah

Sunbeam Studios
Roast Sweet Potato with Hummus and Dukkah with chunks of avocado and tofu on black background
Serves 4
Print recipe
  • Prep time 15 mins
  • Cook time 60 mins
  • Ready time 75 mins

A delicious dish with different elements which is surprisingly simple to prepare – from Sunbeam Studios.

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For the dukkah

  • 70 g hazelnuts, with skins
  • 50 g pistachios
  • 2 tablespoons sunflower seeds
  • 1 teaspoon fennel seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon peppercorns
  • 3 tablespoons coriander seeds
  • 1½ tablespoons sesame seeds
  • 1 teaspoon sweet paprika
  • ½ teaspoon onion seeds
  • sea salt and/or red chilli flakes to taste

For the sun-dried tomato hummus

  • juice of 2 lemons
  • 50 g tahini
  • 2 tablespoons olive oil
  • 50 g sundried tomatoes
  • 1 clove garlic, minced
  • ½ teaspoon ground cumin
  • 500 g tin of chickpeas, drained and rinsed
  • pinch or two of salt

For the sweet potatoes and assembly

  • 2 large sweet potatoes
  • 2 avocados
  • 1 lime
  • 200 g feta cheese or firm tofu
  • 300 g sun-dried tomato hummus
  • 50 g dukkah


To make the dukkah

Add all the ingredients (excluding salt) into a blender and blend for around 1 minute until it’s choppy, chunky and generally mixed. Add salt or chilli flakes if you fancy.

To make the sun-dried tomato hummus

Add lemon juice, tahini and olive oil of a blender or food processor. Blend until smooth, about 40 seconds. Add sundried tomatoes, garlic, cumin, salt and chickpeas. Blend until smooth.

To make the sweet potatoes and assemble

Roast the sweet potatoes at 180°C/350°F/gas mark 4 for about an hour or until completely tender.

Dice the avocados and squeeze over the juice of half a lime.

Halve the sweet potatoes and top them with a dollop of hummus, the avocado, a crumbling of tofu or feta cheese and a sprinkling of dukkah.


Additional notes

Dukkah has a lot of flexibility in ingredients. Feel free to substitute other nuts for these. You can also add things like chia and nigella seeds, mint or chickpeas!”

Recipe courtesy of Sunbeam Studios. Sunbeam Studios is a photographic studio and events venue in London. It offers a vegetarian menu to clients every Monday in solidarity with Meat Free Monday.

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