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PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

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Spicy Sweet Potato Hummus

Need a change from your everyday hummus recipe? This lightly spiced version uses sweet potatoes as well as chickpeas, for added creaminess, flavour, and a nutritional boost!

Prep Time: 15 Minutes
Cook Time: Minutes
Yield: Makes 2 cups


The first thing you'll need to do for this recipe is cook the sweet potato. I recommend peeling it, cutting into medium sized chunks, and either lightly steaming or roasting. To roast, line a baking sheet with baking paper, arrange the pieces of sweet potato in an even layer, and pop in a 200°C / 375°F oven for 18-25 minutes until lightly golden.

If you don't have a food processor, you can still make a chunky version of this hummus. Give the chickpeas & cooked sweet potato a really good mash in a mixing bowl before stirring through all the other ingredients.


  • 350g / 10-12 oz. sweet potato (1 medium)
  • 1 small brown onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup water or low sodium vegetable stock
  • 1/2 tsp. sweet or smoked paprika
  • 1/4 tsp. chilli powder (use more if you want it hotter!)
  • 1 tsp. ground cumin
  • 1.5 cups cooked chickpeas (or 1 can, drained and rinsed)
  • 1.5 tbsp. fresh lemon juice
  • 2 tbsp. chopped fresh parsley
  • Salt & black pepper, to taste


  1. Peel the sweet potato, dice into chunks, and cook until tender using your preferred method (baking, boiling, steaming or microwaving).
  2. While the sweet potato cooks, saute the onion and garlic in the 1/4 cup of water or vegetable stock for 5-6 minutes til soft. Add the paprika, chilli powder & ground cumin, and cook for a further 1-2 minutes until fragrant. Add more water if necessary, to prevent sticking.
  3. Once the sweet potato is cooked, add it to the bowl of a food processor, along with the chickpeas, lemon juice, and onion mix. Pulse or blend until you reach the desired consistency (super smooth or still a bit chunky!) Stir through the fresh parsley, and season with black pepper and a small amount of salt. Transfer the dip to a container or jar, and refrigerate for 1-2 hours until cold. You can use this as a sandwich filling, or serve it alongside raw vegetables and whole wheat pita breads as a dip.

Prepared hummus will keep, refrigerated, for up to 4 days. If you'd like to keep it longer, transfer to a sealed container, and freeze for up to 1 month. Leave the hummus out to thaw at room temperature before using.