Sweet Potato Hummus
A creamy, flavorful Sweet Potato Hummus made with roasted sweet potatoes, chickpeas, tahini, and spices. Packed with plant-based protein, fiber, and healthy fats, it’s a quick, wholesome dip perfect for snacks, meal prep, or adding a nutritious touch to any meal.
Equipment
- 1 Baking sheet
- 1 Air fryer (optional)
- 1 food processor
- Measuring Cups and Spoons
- Knife
- Cutting board
- Mixing bowl
Ingredients
- 1½ cups sweet potato diced
- 15 oz canned chickpeas drained
- ¼ cup aquafaba chickpea liquid
- 2 cloves garlic
- ⅓ cup tahini
- Juice of 1 lemon about 2–3 tbsp
- ½ tsp salt
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ cup olive oil
- Salt and pepper for roasting
Instructions
- Prepare the Sweet Potatoes for Roasting: Preheat your oven to 425°F (220°C) to ensure it reaches the perfect temperature for roasting. Peel the sweet potatoes and cut them into roughly 1-inch cubes so they cook evenly. Place the cubed sweet potatoes in a large mixing bowl. Drizzle with about 1 teaspoon of olive oil and season lightly with salt and freshly ground black pepper. Toss gently to coat the sweet potato pieces evenly. This initial step helps to lock in flavor and ensures the sweet potatoes caramelize beautifully while roasting.
- Roast the Sweet Potatoes: Arrange the sweet potato cubes in a single layer on a baking sheet lined with parchment paper for easy cleanup. Place the baking sheet in the preheated oven and roast for 25–30 minutes, turning the pieces halfway through cooking to ensure even browning. You’ll know they’re ready when they are tender throughout and slightly golden on the edges. If you prefer a quicker method, you can use an air fryer set to 400°F (200°C) and cook for about 20 minutes, shaking the basket halfway through.
- Prepare the Chickpeas: While the sweet potatoes roast, drain a 15-ounce can of chickpeas into a colander. Reserve about ¼ cup of the chickpea liquid (aquafaba)—this is a natural, protein-rich emulsifier that will help create a smooth hummus. Rinse the chickpeas under cool water to remove excess sodium and starch, then set them aside. This rinsing step also helps improve texture and flavor in the final hummus.
- Assemble Ingredients in Food Processor: In your food processor, add the drained chickpeas, reserved aquafaba, 2 cloves of garlic (peeled), ⅓ cup tahini, juice of 1 fresh lemon (about 2–3 tablespoons), ½ teaspoon salt, ½ teaspoon ground cumin, and ½ teaspoon smoked paprika. These ingredients form the base of your hummus, bringing a blend of creaminess, citrus brightness, and warm spice. Pulse briefly to combine before adding the roasted sweet potatoes.
- Incorporate Roasted Sweet Potatoes: Allow the roasted sweet potatoes to cool slightly before adding them to the food processor. Add them in batches if needed to avoid overloading your machine. Pulse until the mixture is blended and begins to form a smooth, vibrant orange paste. Stop occasionally to scrape down the sides of the bowl using a silicone spatula to ensure even blending.
- Blend to Creamy Perfection: With the processor running, slowly drizzle in ¼ cup of olive oil. This step emulsifies the hummus, creating a luxuriously smooth texture. Continue blending until the hummus reaches a creamy consistency without being overly runny. Taste and adjust seasoning, adding more salt, lemon juice, or spices to suit your preference.
- Plate and Garnish: Transfer the hummus into a serving bowl, spreading it evenly. Drizzle an extra teaspoon of olive oil on top for richness and shine. Sprinkle lightly with sesame seeds or a pinch of smoked paprika for visual appeal and an extra layer of flavor. This not only makes the dish look beautiful but also enhances its taste and texture.
- Serving Suggestions: Serve the sweet potato hummus with warm pita bread, crunchy vegetable sticks such as cucumber or carrot, or as a wholesome spread for sandwiches and wraps. This dip is equally delightful as part of a mezze platter alongside olives, falafel, and fresh salad.
- Storage and Shelf Life: Store any leftover hummus in an airtight container in the refrigerator for up to 2–3 days. For the best texture, stir well before serving, as natural separation may occur. You can also freeze hummus in portions for up to one month—just thaw in the fridge and give it a good mix before serving.
- Tips for Perfect Results Every Time: For an extra depth of flavor, roast the sweet potatoes with a dash of smoked paprika before blending. If you want a smoother hummus texture, peel the chickpeas before blending, although this is optional. Adjust the consistency with reserved chickpea liquid or olive oil based on your preference for thicker or creamier hummus.
Notes
- Makes about 2 cups of hummus, serving 6 as a snack or appetizer.
- Nutritionally rich: high in plant-based protein, fiber, vitamin A, and healthy fats.
- Best served fresh but keeps well for 2–3 days refrigerated.
- Sweet potatoes can be roasted ahead of time for quicker assembly.
- Adjust lemon juice and spices to taste for a personalized flavor profile.
