Sweet Potato Hummus Quesadilla

Sweet potato hummus
Sweet potato hummus

Hummus Sweet Potato Quesadilla

Course Main Course
Cuisine Middle Eastern
Servings 4


  • 2 small sweet potatoes (or 1 medium sweet potato)
  • 300 g canned chickpea
  • 1 lime
  • 1 tbsp sriracha or hot sauce of choice
  • 8 tortilla wraps
  • 2 avocados
  • 150 g cherry tomatoes


To make the hummus:

  • Poke the sweet potatoes with the fork. Steam or bake the sweet potatoes until tender (with the skin on). This would take about 30-40 minutes, depending on the size of your sweet potato.
  • After cooking, set the sweet poatoes cool down, then remove the skin. The skin should come off easily.
  • Meanwhile, drain the can of chickpeas, keep ½ cup of the chickpea water. If you have dry chickpeas, cook them according to package instruction.
  • To make the hummus: In a blender or food processor, add in the chickpeas, sweet potatoes and lime juice and blend for a few minutes until the mixture is fully incorporated.
  • If you want the hummus to have a thinner consistency, add a little bit of chickpea water and keep blending.

To make the quesadilla:

  • Add the hummus to one tortilla, press another tortilla on top. Transfer it to a pan and cook on medium high heat for 4 minutes until one side is golden.
  • Flip the quesadilla and cook it on the pan for a couple more minutes.
  • Once two sides are golden to your liking, transfer to a plate. Serve with avocado slices and cherry tomatoes. Enjoy!


The hummus works well in many recipes: Use it as a dip for your veggies, make it into a taco or spread for your bread. It also keeps well, put it in a jar and keep in the fridge for up to 4 days or in the freezer for up to 1 month.
Keyword dip, easy to make, high protein, vegan

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