Appetizers and Sides

Roasted Sweet Potato Hummus

This creamy roasted sweet potato hummus is perfect for dipping raw veggies. Serve with some pita bread or roasted veggie chips.Hummus is a staple in our house. My husband loves hummus and eats it every day! The classic hummus is delicious, but I thought I would mix things up and make this roasted sweet potato hummus.

I roasted sweet potatoes first and then added some smokey savory spices to kick up the mild yam flavor such as smoked paprika and cumin.
This creamy roasted sweet potato hummus is perfect for dipping raw veggies. Serve with some pita bread or roasted veggie chips. Enjoy!

This creamy roasted sweet potato hummus is perfect for dipping raw veggies. Serve with some pita bread or roasted veggie chips

Roasted Sweet Potato Hummus

  • Servings: 6-8
  • Time: 30 minutes
  • Difficulty: easy
  • Print

Ingredients:

  • 1 medium sweet potato, peeled and diced
  • 1 15 oz chickpeas, rinsed + drained
  • 1/4 cup tahini paste
  • juice of 1 lemon
  • 1/2 cup water
  • 1/4 cup olive oil, plus more for drizzling
  • 2 garlic cloves, grated
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cumin
  • Pinch cayenne pepper or to taste
  • Salt, pepper to taste

Toppings:

  • 1/4 cup toasted pine nuts
  • roasted red pepper
  • smoked paprika

Directions:

  1. Preheat oven to 475 F. Roast sweet potatoes with 1 tablespoon of olive oil for ~15-20 minutes or until tender and golden brown. Let it cool a little bit.
  2. Process all ingredients except for toppings in food processor until completely smooth, about 1 minute, scraping down sides of bowl as needed. Season with salt and pepper to taste.
  3. If the hummus is too thick for your liking, thin with water or extra olive oil, adding about 1 tablespoon at a time until your desired consistency is reached.
  4. Transfer hummus to serving bowl, cover with plastic wrap, and let sit at room temperature until flavors meld, about 30 minutes. Drizzle with extra oil and sprinkle with pine nuts, if using.
  5. Hummus can be refrigerated for up to 5 days; if necessary, stir in 1 tablespoon warm water to loosen dip consistency before serving.

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6 Comments

  • Reply
    Jess
    January 22, 2017 at 5:49 pm

    Olga this looks REALLY delicious. Hummus is my favorite condiment, I’ll be sure to try this out 🙂

    • Reply
      Olga
      January 24, 2017 at 10:23 am

      Thanks Jess! Let me know what you think if you try this:)

  • Reply
    Jenny@dragonflyhomerecipes
    January 23, 2017 at 6:02 am

    This looks delicious! We eat a lot of hummus in our house, and I have not made it with sweet potato before. I will have to give this a try!

    • Reply
      Olga
      January 24, 2017 at 10:25 am

      Thanks Jenny! we do too… I think I always have hummus in my fridge:)

  • Reply
    Jess W.
    January 23, 2017 at 1:17 pm

    Sweet potatoes are one of our favorite super foods, I never thought to add it hummus though. I adore homemade hummus so I’m definitely going to try this 🙂

    • Reply
      Olga
      January 24, 2017 at 10:26 am

      Thanks Jess! I hope you give it a try:) we really liked it… I think homemade is always better!

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