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!
Roasted Sweet Potato Hummus
- 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
- 1/4 cup toasted pine nuts
- roasted red pepper
- smoked paprika
- 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.
- 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.
- 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.
- 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.
- Hummus can be refrigerated for up to 5 days; if necessary, stir in 1 tablespoon warm water to loosen dip consistency before serving.