Red Pepper Houmous & Sweet Potato Chips

Red Pepper Houmous & Sweet Potato Chips

I’m on a mission to get my family eating more healthy meals and snacks, with the occasional treat. I love eating fresh, healthy meals and feel that I should be fuelling mine & my families bodies with foods that will nourish us… it’s that simple.

This is a weekday meal that was really simple yet tasted delicious and as Sweet potato chips (or sweet potato fries) seem to be more fashionable on restaurant menus, I incorporated them within this recipe!

“The sweet potato (Ipomoea batatas) is a dicotyledonous plant that belongs to the family Convolvulaceae. Its large, starchy, sweet-tasting, tuberous roots are a root vegetable. The young leaves and shoots are sometimes eaten as greens. Ipomoea batatas is native to the tropical regions in America.” – Wiki


Ingredients  For the Houmous:

  • 1 Red Pepper
  • 400g Chickpeas
  • 1 ½ Fresh Lemons
  • 9 Fresh Basil Leaves
  • 4 tbsp Water
  • 5 tbsp Olive Oil
  • 1tsp ground Cumin
  • 2tsp Tahini
  • Salt to taste (makes 1 bowl)

For the Sweet Potato Chips:

  • 1 Med sized Sweet Potato (depending on how many families member you are cooking for do 1 sweet potato for each. A great tip to save time is prep veg at the beginning of the week for evening meals then just freeze them)
  • Virgin Coconut Oil

For the Greens:

  • Handful of Kale (do one handful for each person)
  • Savoy Cabbage (one leaf for each person should be enough as they are quite big)


  1. Pre-heat the oven to 200 deg.
  2. Peel, wash and cut the sweet potato. Place onto a baking tray and rub the virgin coconut oil all over it. Place into the oven for 30 minutes
  3. Wash, deseed and slice the red pepper in half. Put it on a baking tray and cook for 15 minutes
  4. Squeeze the lemons and put the juice into the blender. Add the chickpeas, basil, water, olive oil, cumin and tahini then set it aside.
  5. Wash the Kale and Savoy cabbage. These can be steamed for 15 minutes or alternatively boil on a med heat for 8-10 minutes.
  6. Once the pepper has been cooked set it aside to cool. When it’s cooled add it to the blender and mix well, add a little more water if needed. Once you are happy with the consistency add some salt to taste.
  7. Serve the Sweet Potato chips, Greens & Houmous. If you have any houmous left over store in an airtight container in the fridge.


Check out more of Michelle’s posts here!

A mother of two who believes and practices honest parenting, sharing her journey, including raising an autistic child.

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