Roasted sweet potato hummus is the perfect dip for fall! It’s so easy and quick, and requires very simple ingredients. Serve it with toasted pita chips, crackers, or veggie sticks.
How to Make Sweet Potato Hummus
This hummus “with a twist” is a great variation from the classic chickpea hummus. It is packed with nutritions as sweet potatoes are rich in beta-carotene, dietary fibre and complex carbohydrates.
To make this hummus, you will need the following ingredients:
- Chickpeas – Either pre-soaked for at least 8 hours or overnight, then cooked until tender. Or, a can of cooked chickpeas that is drained.
- Sweet potato – Either cubed and roasted, or steamed or boiled. My favorite is roasted sweet potato, as you get that lovely caramelized flavor from roasting.
- Tahini – hulled sesame seeds that are blended to create a smooth sauce-like paste. If you can’t find tahini where you live, you can make your own or just use peanut butter instead (which may result in a slightly different flavor).
- Garlic, lemon, olive oil, smoked paprika, ground cumin, salt
How to Roast Sweet Potatoes
The first thing that you need to do is to roast your sweet potato. Peel it, and cube it. Then spread on a baking sheet, drizzle with olive oil and sprinkle some sea salt. Roast until it’s tender and golden.
After you roast the sweet potato, and your chickpeas are cooked (unless you’re using canned chickpeas that are already cooked). Place all of your ingredients in a food processor or blender. I find a blender more efficient and helps you get that creamy and smooth texture. However, it can get a bit tricky to get all the hummus out of the blender.
Blitz the ingredients until smooth. Add a dash of water if needed and blend until you reach the desired consistency. Have a taste, and adjust flavorings as desired.
- Sweet potato hummus goes so well with toasted pita chips. You can cut your pita bread into triangles and toast them in the toaster.
- Veggie sticks – celery, carrot, cucumber
Store in an airtight container in the fridge for up to 4 days. This hummus is perfect for meal prep.
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Sweet Potato Hummus
- Food processor
- 1 can chickpeas cooked, drained
- 1 sweet potato peeled and cubed
- 2 tablespoons tahini paste
- 2 cloves garlic
- 1 lemon juiced
- 2 tablespoons olive oil skip if oil free
- 1 teaspoon smoked paprika optional
- 2 teaspoons ground cumin
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- Preheat your oven to 180°C (356°F). Spread the sweet potato cubes on a baking sheet, drizzle with olive oil and sprinkle some sea salt. Roast until the sweet potato is tender and golden.
- Place all of your ingredients in a food processor or blender. Blitz until smooth, add a dash of water if needed and blend until you reach the desired consistency. Have a taste, and adjust flavorings as desired.
- Once the hummus is ready, spread in a bowl and garnish with olive oil, seeds, herbs, sesame or nigella seeds, smoked paprika, pomegranate seeds or anything that you like. Serve with toasted pita chips.
- If you don’t want to roast the sweet potato, just use steamed or boiled sweet potato. You could also use pumpkin instead.
- Serve sweet potato hummus spread on toast, with pita or naan bread, crackers, celery sticks, carrot sticks, or cucumber slices.
- Store in an airtight container in the refrigerator for up to 4 days.
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