Home VM Dip Combo: Sweet Potato Hummus/Creamy Mint Avocado Dip

Dip Combo: Sweet Potato Hummus/Creamy Mint Avocado Dip

by Ramona Debono


Whatever the occasion – a birthday party, BBQ or a cosy gettogether at someone’s house, dips are always considered the party starters.

These two dip-combos are not your average hummus or guac. These two recipes are guaranteed to make your tastebuds dance!

Sweet Potato Hummus


  • 200g Good Earth dried chickpeas
  • one small sweet potato
  • 80ml Pantaleo Extra Virgin Olive Oil
  • 30ml Sunita Lemon Juice
  • 25g Sunita Whole Tahini
  • 1 teaspoon Good Earth Himalayan Salt
  • one clove of garlic
  • 1 teaspoon sweet paprika
  • 30ml water (if needed)

vegan recipe ramona-debono-making-dip


  • Cook the dried chickpeas as directed on the package
  • Peel the sweet potato and cut into cubes
  • Boil the sweet potato until cooked through and let cool
  • Put the cooked chickpeas, sweet potato, garlic and the rest of the ingredients in a blender. Process until smooth. Scrape sides as needed.

Side note:

Add a teaspoon of agave syrup for a more subtle, sweet taste!

vegan malta ramona-debono-ingredients-dip

Creamy Mint Avocado Dip


  • 30ml Sunita Lemon Juice
  • 100g Alpro Simply Plain Yoghurt
  • 1 ripe avocado
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon Good Earth Himalayan Salt
  • 1/4 teaspoon black pepper
  • A couple of fresh mint leaves

vegan recipe ramona-debono-making-hummus-dip


  • Put all ingredients in a blender and process until smooth. Scrape sides as needed.

Side note:

Serve dips with Good Earth Galletti, made with good quality, simple ingredients which make the ideal partner for these two addicting vegan dips!!



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