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.
Cuisine Middle Eastern
Keyword sweet potato hummus
Prep Time 10minutes
Cook Time 20minutes
1sweet potatopeeled and cubed
2tablespoonsolive oilskip if oil free
¼teaspoonground 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.