on Oct 18, 2021, Updated Nov 21, 2023
About Roasted Sweet Potato Hummus
This Spicy Roasted Sweet Potato Hummus is an interesting twist to the traditional hummus recipe! Oven-roasted sweet potatoes are added to the classic hummus recipe, making it super creamy, smoky, mildly sweet, and healthy. It takes a little more time to prepare than traditional hummus, but the addition of perfectly roasted sweet potatoes is totally worth the effort and wait. This dip is protein-packed, vegan, gluten-free, and paleo and is also great for meal prep. Although it is a fall favorite, you can enjoy it any time of the year. You can easily double or triple the recipe if making it for a bigger crowd. You can never have enough hummus. Try some of my other homemade hummus recipes.
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Ingredients
You will need a few simple ingredients to make this easy hummus recipe. Sweet Potatoes – These are the star ingredient of this recipe. You can replace sweet potatoes with butternut squash, pumpkin, or kabocha squash to make a variation. Chickpeas (Garbanzo Beans) – Use canned chickpeas or cook them from scratch. In both cases, make sure to reserve some chickpea liquid that will be used to thin down the hummus. Chickpeas can be replaced with cooked white beans. Tahini – Tahini is a paste made using white sesame seeds. It adds a very earthy flavor to this flavorful dip recipe and makes it creamy. Buy a tub or make it at home using my Tahini Paste recipe. You can replace tahini with almond butter, cashew butter, peanut butter, or sunflower seed butter or skip adding it. Extra Virgin Olive Oil – Choose the best. Lime Juice – Always use freshly squeezed lime juice. You can replace lime juice with fresh lemon juice. Others – You will also need garlic, salt, roasted cumin powder, and red pepper flakes. Variations – Add 1 tablespoon adobo sauce and 1-2 chipotle pepper to make it spicier. Add some Harissa Sauce and Pomegranate Molasses to the recipe for a taste change.
How To Make Roasted Sweet Potato Hummus
Preparation
If you are cooking the chickpeas from scratch, soak ½ cup of dry chickpeas in water for 8-10 hours. Pressure cook with some water until tender. If using canned chickpeas, drain the can and measure 1 cup of chickpeas. Make sure to reserve some liquid for later use. Peel 300 g (10 oz) of sweet potatoes and cut them into ½-inch cubes. Peel 5-6 garlic cloves. Gather the remaining ingredients.
Roast The Sweet Potatoes
Preheat the oven to 380°F (190°C). Arrange the sweet potato chunks on a baking sheet in a single layer and drizzle 1 tablespoon of extra virgin olive oil on top. Sprinkle ½ teaspoon salt all over the sweet potatoes. Keep the tray in the middle rack of the oven and roast for 30-35 minutes until they’re slightly charred. Remove the tray from the oven and let the sweet potatoes cool down completely. Note – You can also steam the sweet potatoes instead of roasting them. It will be less time-consuming, but roasted sweet potatoes have a great depth of flavor.
Make The Hummus
Add
roasted sweet potatoes 1 cup of cooked chickpeas 5-6 cloves of garlic 4 tablespoon tahini paste 7 tablespoon extra virgin olive oil 4 tablespoon freshly squeezed lime juice ½ teaspoon salt ½ teaspoon roasted cumin powder 1 teaspoon red pepper flakes ¼ cup of liquid from chickpeas
to a blender or a food processor. Blend to make a smooth hummus. Note – You can add a few more tablespoon of chickpea water to make the blending easier. Tip – Instead of adding raw garlic, you can roast it with sweet potatoes for a milder flavor. Check for salt and lime juice and add more if needed. Serve at room temperature with pita bread, pita chips, lavash crackers, or veggie sticks. You can also spread it on rolls, sandwiches, or bagels or add it to your mezze platter. Tip: You can garnish the hummus with extra virgin olive oil, some red pepper flakes, and chopped fresh parsley. Flax seeds, chia seeds, pepitas, blistered tomatoes, etc., are also great for topping.
Serving Suggestions
Serve the hummus chilled or at room temperature. You can serve it with pita bread, veggie sticks, or crackers. Use the hummus to make Buddha bowls, warps, sandwiches, etc. Thin it down with some water and use it as a salad dressing
Storage Suggestions
This creamy hummus will last almost a week in an airtight container in the refrigerator. Just drizzle a little olive oil on top before closing the lid. This keeps the hummus moist and prevents it from drying out. Also, use a clean and sealed container and a clean and dry spoon whenever you take out the hummus. You can also freeze it for up to a month. Bring down the hummus to room temperature before serving.
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