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Home » Appetizers » Roasted Sweet Potato Hummus

Roasted Sweet Potato Hummus

5 Comments By Nourish Plate on October 24, 2019 | updated February 16, 2021

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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.

A bowl of sweet potato hummus with pita chips

Table of Contents

  • How to Make Sweet Potato Hummus
    • The Ingredients
    • How to Roast Sweet Potatoes
    • The Directions
  • Serving Ideas
  • Storing Tips
  • Sweet Potato Hummus
    • Equipment
    • Ingredients
    • Instructions
    • Notes
    • Nutrition
      • did you make this recipe?
    • You may also like…

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.

The Ingredients

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 and pepper.
Roasted sweet potato hummus ingredients

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.

Cubed roasted sweet potato

The Directions

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 ingredients in a food processor

Serving Ideas

  • 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 etc.
  • Crackers.
Sweet potato hummus in a brown bowl

Storing Tips

Store in an airtight container in the fridge for up to 4 days. This hummus is perfect for meal prep.

Eating sweet potato hummus with pita chips

For more delicious and nourishing recipe ideas, click here.

If you try this recipe, please don’t forget to rate it and share a picture on social media, tagging #NourishPlate in your posts. I would really love to see your creations. Bon appetit!

Recipe
Recipe
5 from 43 votes
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Sweet Potato Hummus

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Prep Time 10 minutes mins
Cook Time 20 minutes mins
4
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.
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Equipment

  • Food processor

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

Calories: 171kcal | Carbohydrates: 17g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Sodium: 618mg | Potassium: 291mg | Fiber: 3g | Sugar: 3g | Vitamin A: 8275IU | Vitamin C: 16mg | Calcium: 47mg | Iron: 2mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

did you make this recipe?

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    Comments & Reviews

  1. Veena Azmanov says

    November 5, 2019

    5 stars
    Amazing twist to making Hummus. Sweet Potato is surely delicious and so this dish will be yummy. I cant wait to try this recipe.

    Reply
  2. Danielle Wolter says

    November 4, 2019

    5 stars
    What an awesome idea for fall! I eat hummus every day and have been thinking about starting to make my own. This is definitely one to try!

    Reply
  3. kim says

    November 3, 2019

    5 stars
    Yum! This was so good. I love how easy and it was and how amazingly delicious!

    Reply
  4. Gloria says

    November 1, 2019

    5 stars
    I love all kinds of hummus (except maybe beet and edamame. We love sweet potatoes in our house. This version would for sure be a hit. Love the colour.

    Reply
  5. Emma says

    October 28, 2019

    5 stars
    I don’t know why but I sort of went off sweet potatoes for a while. Nice to find a recipe that does something a little different with them! I’m definitely going to be stocking up on them again now!

    Reply

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