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Sweet Potato Hummus Toast
Sweet Potato Hummus Toast


1 cup Cooked and roughly mashed purple sweet potatoes (or any coloured sweet potato of your choice)
2 tbsp Runny tahini
1/2 tbsp Lemon, squeezed
1 Garlic clove, minced (or 1/8 tsp garlic powder)
1 tsp Ground cumin
1 cup Epigamia Natural Greek Yogurt
Salt and black pepper to taste
Multigrain bread
For topping - Pine nuts, Sesame seeds, Watermelon seeds, Coriander leaves

Directions Prep Time : 15 mins

Step 1 To cook the sweet potatoes, wash and peel them. Then cut the flesh into large cubes.
Step 2 Fill a pan with an inch of water and bring it to a boil. Add the sweet potato cubes to a steamer basket and steam in the pan for 7-10 minutes.
Step 3 Drain, place the cooked sweet potato in a bowl and mash.
Step 4 Add the mashed purple sweet potato, tahini, lemon juice, garlic, cumin and Epigamia Natural Greek Yogurt to a high speed blender or food processor and pulse until well-combined and creamy.
Step 5 Season with salt and black pepper.
Step 6 To assemble your toast, spread the Sweet Potato Hummus on toasted bread.
Step 7 Serve with pine nuts, sesame seeds, watermelon seeds and coriander leaves.

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