30-Minute Roasted Sweet Potato Hummus
A creamy, fiber-rich hummus made with roasted sweet potatoes, chickpeas, and tahini. Quick to prepare and packed with plant-based protein and healthy fats, it’s perfect as a dip, spread, or snack.
Equipment
- 1 Food processor
- 1 Baking Sheet
- 1 knife
- 1 Cutting board
- 1 mixing bowl (optional for serving)
Ingredients
- 1 can 400 g cooked chickpeas, drained
- 1 medium sweet potato peeled and cubed
- 2 tablespoons tahini paste
- 2 cloves garlic
- 1 lemon juiced
- 2 tablespoons olive oil optional, can skip for oil-free
- 1 teaspoon smoked paprika optional
- 2 teaspoons ground cumin
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Prepare the Sweet Potato: Start by washing, peeling, and cutting your sweet potato into even-sized cubes, about 1-inch pieces. This ensures they cook evenly. Peeling is optional if you prefer added texture and nutrients from the skin. Place the cubed sweet potatoes in a large mixing bowl and drizzle with 1 tablespoon of olive oil, tossing gently so each piece is lightly coated. Sprinkle a pinch of salt over the cubes to enhance their natural sweetness during roasting.
- Roast the Sweet Potato: Preheat your oven to 180°C (356°F). Arrange the sweet potato cubes in a single layer on a baking sheet, making sure they are not crowded to allow even roasting. Roast the sweet potatoes for about 20 minutes, or until they are tender and lightly golden on the edges. Halfway through roasting, use a spatula to turn them for even caramelization. The goal is soft, sweet, and slightly caramelized cubes that will blend smoothly into the hummus.
- Prepare the Chickpeas: While the sweet potatoes are roasting, drain and rinse one can of cooked chickpeas under cold water. This step removes excess salt and improves texture. If you prefer an ultra-smooth hummus, consider peeling the chickpeas, although this is optional. Set aside in a small bowl until ready to blend.
- Gather and Measure Ingredients: Assemble all remaining ingredients tahini paste, garlic cloves, lemon juice, smoked paprika, ground cumin, salt, and black pepper. Measure each item carefully to ensure balanced flavors. If you are using olive oil, have it ready for blending. Having everything prepped makes the blending process seamless.
- Blend the Hummus Base: Place the roasted sweet potato cubes, drained chickpeas, tahini paste, garlic cloves, lemon juice, cumin, smoked paprika (if using), salt, and black pepper into a food processor. Pulse several times to break down the ingredients initially. Then, process continuously for 1–2 minutes until the mixture begins to form a thick, smooth paste. Stop occasionally to scrape down the sides of the processor to ensure an even blend.
- Adjust Texture and Consistency: Check the hummus consistency. If it is too thick, gradually add a tablespoon of water at a time, blending after each addition, until the hummus reaches a creamy, spreadable texture.Taste and adjust seasoning, adding more salt, lemon juice, or spices according to your preference. The goal is a perfectly balanced hummus with a rich, slightly sweet flavor from the roasted sweet potatoes.
- Plate and Garnish the Hummus: Transfer the hummus into a serving bowl, using a spatula to create a smooth, slightly swirled surface. Drizzle a small amount of olive oil on top for extra richness and visual appeal. Garnish with optional toppings such as sesame seeds, nigella seeds, extra smoked paprika, fresh herbs, or pomegranate seeds. This step adds color, texture, and flavor, making the hummus visually inviting.
- Serve and Enjoy: Serve your sweet potato hummus with toasted pita chips, crackers, or fresh vegetable sticks such as carrot, celery, or cucumber. It also works beautifully as a spread on sandwiches, wraps, or toast. This hummus can be enjoyed warm or chilled and makes a perfect healthy snack or appetizer for gatherings.
- Store Leftovers Properly: Store any leftover hummus in an airtight container in the refrigerator. It will keep fresh for up to 4 days. Before serving again, give it a gentle stir, and optionally add a splash of olive oil or lemon juice to refresh the flavors.
Notes
- You can steam or boil the sweet potato instead of roasting for a quicker version, though roasting adds natural sweetness and depth of flavor.
- Adjust garlic, cumin, or paprika according to personal taste for spicier or more aromatic hummus.
- For an oil-free version, omit olive oil entirely; the hummus will still be creamy thanks to tahini.
- Using canned chickpeas is convenient, but fresh-cooked chickpeas can improve texture and flavor.
- Garnishes like seeds, herbs, or pomegranate add texture, visual appeal, and a burst of flavor.
- Sweet potato hummus pairs well with a variety of dippers including pita, crackers, breadsticks, or raw vegetables.
- Store hummus in an airtight container to keep it fresh for up to 4 days in the fridge.
- Smooth consistency can be achieved by adding water gradually; avoid adding too much at once.
