Roasted Sweet Potato Hummus
This Roasted Sweet Potato Hummus is light and creamy and packed with delicious sweet potato flavour. This dip is easy to make and perfect to serve with pita chips or use as a spread. This recipe is healthy and naturally gluten-free and vegan friendly.
Homemade hummus with sweet potatoes
Hummus is a healthy dip made with a base of chickpeas and tahini, but it can take on many different flavours and be mixed up with a variety of add-ins. Today we’re making hummus that has a delicious sweet potato flavour.
This Roasted Sweet Potato Hummus is creamy and light and has a hint of sweetness from the sweet potato. This recipe is great as a dip or can even be served as a spread on some hummus toast or as a spread in sandwiches.
This recipe is naturally vegan, gluten-free and grain-free and It will last for about a week in the fridge.
Why you’ll love this recipe
- Gluten-free and vegan
- Easy to make
- Ready in 30 minutes
- Stores well in the fridge for 1 week
- Packed with protein and fibre
How to make this recipe
Cut the sweet potato into cubes and toss it with some olive oil. Roast the Sweet Potato in the oven at 400 degrees F for 15-20 minutes. This is what will help give the sweet potato that rich and sweet flavour. Then transfer the sweet potato to a food processor with the rest of the ingredients.
Puree the mixture in the food processor until smooth and creamy, scraping down the sides of the food processor as needed and continuing to blend to make sure there are no little bits remaining.
Transfer to a bowl or a container and top with some paprika and fresh herbs.
What to eat with this hummus
Hummus can be enjoyed as a dip, spread, or even served in a salad bowl. Here are some of my favourite ways to enjoy this hummus:
- With cut up veggies (carrot sticks, celery sticks…etc.)
- Pita chips
- Any type of crackers
- As a spread on toast, Rye crackers or in sandwiches
- Served with Falafel
- In a Buddha Bowl
Tips for making this recipe perfectly
- Why bother roasting the sweet potato? This helps the potato develop a sweet and caramel-like flavour which will add great flavour to the hummus.
- Make sure to remove the skins of the chickpeas. It’s an extra step but makes ALL the difference with homemade hummus. Removing the skins is what will make your hummus smooth.
- Make sure to use COLD water as stated in the recipe. It’s important it’s cold because this helps the hummus to whip up smooth and creamy.
- If you find your hummus is too thick, simply blend in an extra couple tbsp of cold water until it is the consistency you like.
How to store
Store leftovers of this hummus in a sealed container in the fridge for up to 1 week. While you can technically freeze this recipe, I do find the hummus becomes a little more gritty after being frozen and is much better freshly made.
More dip recipes to try
- Creamy Whipped Feta Dip
- Muhammara (Roasted Red Pepper Dip)
- Roasted Beet Hummus
- Curried White Bean Dip
- Everything Bagel Hummus
If you tried this Roasted Sweet Potato Hummus or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!Print
This Roasted Sweet Potato Hummus is light and creamy and packed with sweet potato flavour!
- 1 cup sweet potato, peeled and cut into 2-inch cubes)
- 1/2 tsp olive oil
- 1 15 oz can chickpeas
- 1/2 cup tahini
- 1 garlic clove
- 3 tbsp olive oil
- 3/4 tsp salt
- 1 tsp paprika
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- 2 tbsp lemon juice
- 1/2 cup cold water
- Toss the cubed sweet potato and olive oil together and roast in the oven at 400 degrees F for 15-20 minutes until tender.
- Drain and rinse the can of chickpeas and remove the skins by gently rolling the chickpeas in a clean kitchen towel. The skins will naturally come off.
- Discard the skins and add the chickpeas, sweet potato, tahini, garlic, olive oil, salt, paprika, cumin, cayenne and lemon juice to a food processor and blend for 1 minute, scraping down the sides as needed.
- With the food processor running, slowly add the water and let everything blend for another minute or until smooth and creamy.
- Serve with crackers, pita chips cut up veggies or whatever you like!
Store leftovers in a sealed container in the fridge for up to a week.
This helps the potato develop a sweet and caramel-like flavour which will add great flavour to the hummus.
Make sure to remove the skins of the chickpeas. It’s an extra step but makes ALL the difference with homemade hummus. Removing the skins is what will make your hummus smooth.
Make sure to use COLD water as stated in the recipe. It’s important it’s cold because this helps the hummus to whip up smooth and creamy.
If you find your hummus is too thick, simply blend in an extra couple tbsp of cold water until it is the consistency you like.
- Serving Size: 1/12th of recipe
- Calories: 100
- Sugar: 2g
- Fat: 7
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
Keywords: hummus with sweet potatoes, homemade sweet potato hummus