This roasted sweet potato hummus is silky, flavorful, and subtly sweet from the roasted sweet potato. It works perfectly as a dip or a wholesome spread for wraps and sandwiches.
I love a good hummus — it’s one of the easiest party starters and a healthy option for everyday snacks. This roasted sweet potato version takes classic hummus up a notch: the caramelized sweet potato adds depth, a touch of sweetness, and a smoky note that balances the nutty tahini and bright lemon. It’s versatile, crowd-pleasing, and especially handy during the holidays when sweet potatoes are in season.
Use it as a spread for sandwiches or wraps, or serve it alongside fresh vegetables and chips. Two ingredients I don’t skip are tahini for its rich, nutty flavor and roasted cumin powder for warmth and smokiness. A good extra-virgin olive oil finishes the hummus beautifully.
Ingredients
- Chickpeas: Best if soaked overnight and pressure-cooked until tender, but canned chickpeas work fine if drained and reserved liquid is kept.
- Roasted sweet potato: Roasting brings out sweetness and adds a smoky, caramelized depth to the hummus.
- Tahini: A good-quality tahini gives a nutty backbone to the dip.
- Garlic: Adds savory, aromatic flavor; adjust the amount to taste.
- Lemon juice: Bright acidity to balance the sweet potato’s sweetness.
- Roasted cumin powder: Provides warmth and smokiness; substitute regular cumin powder if needed.
- Olive oil: Extra-virgin olive oil is best for flavor and finish.
- Red paprika or sumac: For garnish and a hint of color and flavor.
How to make this
Roasted sweet potato hummus is quick and requires only a skillet and a good food processor. A cast-iron skillet is ideal because it helps create caramelized edges on the sweet potato cubes that boost flavor.
Toss sweet potato cubes with a little olive oil and roast over low-medium heat until golden patches appear and the potato is tender. Let cool.
Combine the roasted sweet potato with cooked chickpeas, tahini, garlic, lemon juice, and cumin in a powerful food processor. Process until smooth and creamy. Add reserved chickpea liquid or a little water in small amounts to reach the desired consistency.
Peeling chickpea skins is optional — a strong food processor should yield a silky hummus without removing skins, and leaving them preserves fiber.
Canned vs dried chickpeas
Dried chickpeas are common in many kitchens. Soaking them overnight makes them softer, easier to digest, and reduces cooking time. If you forget to soak, use the quick-soak method: boil for 3 minutes, then let sit for an hour before cooking. Without a pressure cooker, simmer in plenty of water until tender.
Canned chickpeas are a convenient alternative — drain them well and reserve some of the canning liquid (aquafaba) to adjust the hummus texture while blending.
What to serve with
To serve, swirl the hummus with the back of a spoon, drizzle extra olive oil over the top, and sprinkle paprika or sumac for color and a hint of tang.
Hummus is a nutritious appetizer—high in protein and fiber—and it pairs well with many items:
- Pita bread: Warm pita or crispy pita chips are classic companions.
- Veggie sticks: Cucumber, carrot, and celery sticks are fresh and crunchy with hummus.
- Chips and crackers: Great for scooping and sharing.
- Wraps and sandwiches: Use this hummus as a lighter, flavorful alternative to heavier spreads.
Dips you might like
- Cheesy Corn Dip – warm, cheesy, and crowd-pleasing.
- Cheesy Bacon Shrimp Dip – rich and indulgent for parties.
- Creamy Avocado Dip – smooth avocado with garlic and lemon.
- Roasted Tomato Salsa – charred tomato flavor with a spicy kick.
- White Bean Dip – smooth, savory white beans with herbs and cheese.
Roasted Sweet Potato Hummus
Ingredients
- 1.5 cup Cooked chickpeas
- 1 medium Sweet potato, cubed
- 1 tsp Olive oil
- 3 tbsp Tahini
- 3 pods Garlic
- 1.5 tbsp Fresh lemon juice
- 1 tsp Cumin powder (roasted if possible)
- ¼ cup Extra-virgin olive oil (more for serving)
- Salt and pepper to taste
- Paprika, a large pinch (for garnish)
- ¼ cup Reserved chickpea liquid (or aquafaba)
Instructions
- Heat a heavy skillet, add 1 teaspoon olive oil, and roast sweet potato cubes on low-medium heat until tender with small golden patches. Remove and let cool.
- In a food processor, add cooked chickpeas, roasted sweet potato, tahini, garlic, lemon juice, cumin, and salt and pepper. Blend until smooth.
- With the processor running, add reserved chickpea liquid in small portions until you reach the desired consistency.
- Scrape down the sides periodically. Toward the end, slowly pour in the extra-virgin olive oil and blend until fully incorporated and creamy.
- To serve, make a shallow swirl in the hummus, drizzle more olive oil, and sprinkle paprika or sumac on top.
- Serve with pita, veggie sticks, chips, or use as a spread for sandwiches and wraps.
Nutrition
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Calories: 163kcal
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Carbohydrates: 7g
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Protein: 3g
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Fat: 13g