Roasted sweet potato hummus is an ideal autumn dip—easy to make, quick, and prepared with simple pantry ingredients. It’s delicious served with toasted pita chips, crackers, or fresh veggie sticks.
How to Make Sweet Potato Hummus
This sweet potato hummus is a flavorful twist on classic chickpea hummus. It’s packed with nutrients—sweet potatoes bring beta-carotene, fiber and sustained energy—while chickpeas contribute protein and creaminess.
Ingredients
Gather the following:
- Chickpeas – cooked until tender, or one drained can.
- Sweet potato – peeled, cubed and roasted (or steamed/boiled). Roasting adds a caramelized depth of flavor.
- Tahini – sesame paste for a smooth, nutty base. If unavailable, a neutral nut butter can be used as a substitute.
- Garlic, lemon juice, olive oil, smoked paprika, ground cumin, salt and pepper – these balance and brighten the flavor.
Roasting the Sweet Potato
Preheat the oven to 180°C (356°F). Peel and cube the sweet potato, then spread the cubes on a baking sheet. Drizzle with olive oil and sprinkle lightly with sea salt. Roast until tender and golden, which concentrates the natural sweetness and adds a roasted aroma.
Directions
Once the sweet potato is roasted and the chickpeas are ready, add everything to a food processor or a high-speed blender: sweet potato, chickpeas, tahini, garlic, lemon juice, olive oil, smoked paprika, cumin, salt and pepper.
Blend until smooth, adding a little water, olive oil or reserved chickpea liquid if needed to reach the desired consistency. Taste and adjust seasoning—more lemon for brightness, more tahini for richness, or an extra pinch of smoked paprika for warmth.
Serving Ideas
- Serve with toasted pita chips—cut pita into triangles and bake or toast until crisp.
- Offer vegetable sticks such as carrot, celery and cucumber for a fresh contrast.
- Pair with your favorite crackers or spread on warm toast, naan or flatbread.
Storing Tips
Store the hummus in an airtight container in the refrigerator for up to four days. It’s great for meal prep and makes an easy snack or appetizer throughout the week.
If you try this recipe, please rate it and share a photo on social media—tag your post so others can enjoy your creation. Bon appétit!
Sweet Potato Hummus
Equipment
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Food processor or blender
Ingredients
- 1 can chickpeas, cooked and drained
- 1 sweet potato, peeled and cubed
- 2 tablespoons tahini paste
- 2 cloves garlic
- 1 lemon, juiced
- 2 tablespoons olive oil (optional)
- 1 teaspoon smoked paprika (optional)
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat the oven to 180°C (356°F). Spread sweet potato cubes on a baking sheet, drizzle with olive oil and sprinkle with sea salt. Roast until tender and golden.
- Place roasted sweet potato, chickpeas and remaining ingredients into a food processor or blender. Blitz until smooth, adding a splash of water or oil if needed to reach the desired texture.
- Taste and adjust seasoning. Transfer to a bowl and garnish as you like—olive oil, seeds, herbs or a sprinkle of smoked paprika. Serve with toasted pita chips or vegetables.
Notes
- If you prefer, use steamed or boiled sweet potato instead of roasting. Pumpkin can also be substituted.
- This hummus is lovely spread on toast, pita, crackers or served with raw vegetables.
- Keep refrigerated in an airtight container for up to 4 days.
Nutrition
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Carbohydrates: 17g
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Protein: 3g
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Fat: 11g
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Fiber: 3g
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Vitamin A: 8275IU
Nutrition information is approximate and provided for convenience.
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