Creamy roasted sweet potato hummus recipe

This creamy sweet potato hummus recipe takes traditional savory hummus and adds in the sweet taste of roasted sweet potatoes. It's a great recipe that's perfect for both kids and adults, and it's also gluten-free and vegan!

Introduction

Looking for a great recipe that's great for both kids and adults but also gluten-free and vegan? Look no further than this sweet potato hummus recipe!

My kids are like me—they can eat regular Israeli hummus by the bucket. But nothing excites them about plain pita bread as this delicious, creamy, sugary sweet potato hummus.

With a twist on the regular creamy hummus recipe, this dish will become your new go-to easy appetizer. By adding sweet potatoes, the hummus takes on a subtly sweet taste that pairs perfectly with garlic, tahini, and spices like paprika. This is genuinely the best hummus for my kids.

Plus, the dish is loaded with all the vitamins from sweet potatoes and cilantro, which taste great and are incredibly healthy. 

Whether trying to satisfy your cravings or simply looking for a nutritious snack for the family, this sweet potato hummus recipe is the perfect choice. So why not try it today and see how delicious it can be? 

What is sweet potato hummus?

Sweet potato hummus is a tasty and healthy alternative to traditional hummus. It is made with sweet potatoes and cooked chickpeas, also known as garbanzo beans. The sweet potato gives the hummus a delicious sweetness and its orange color.

To make the hummus, sweet potato, chickpeas, tahini (a paste made from sesame seeds), lemon juice, and other seasonings are blended together until smooth. This results in a creamy and flavorful dip that can be used as a spread or dip for vegetables, pita chips, or crackers.

It is delicious and provides a range of nutrients, including fiber, protein, and vitamins A and C. Additionally, it is vegan and gluten-free, making it a versatile and inclusive snack or appetizer. 

The health benefits of sweet potatoes

Sweet potatoes are known as a superfood due to their high nutritional value. They are low in fat, contain dietary fiber, vitamins, and minerals.

Their orange color indicates the presence of beta-carotene, which is converted into vitamin A in our body.

Furthermore, they are loaded with antioxidants, which help to prevent various diseases and improve overall health.

They also contain complex carbohydrates that provide energy without causing blood sugar levels to spike.

Adding them to your regular diet can be a great way to boost your health and well-being. 

Does this recipe use chickpeas?

Yes, this recipe uses all the same ingredients as traditional hummus, with the addition of sweet potatoes. If you love hummus and are looking for a new and tasty recipe, be prepared to be excited about the flavor of this one!

Ingredient spotlight: Tahini

As I mentioned, tahini is an essential ingredient in hummus—and this sweet recipe is no different.

Tahini is a paste made from toasted and ground sesame seeds, an essential ingredient in making hummus. It is an essential ingredient in Middle Eastern and Mediterranean cuisine, commonly used in hummus, baba ghanoush, and halva.

Making it involves roasting the sesame seeds, then grinding them until they form a smooth and creamy paste.

When making it at home, it is recommended to use high-quality sesame seeds and a powerful food processor to ensure a smooth consistency. It is also important to regularly scrape down the sides of the food processor to ensure that all of the sesame seeds are ground evenly.

I usually buy mine from Lebanese or Palestinian shops. Store-bought tahini will keep in a dark, cool corner of your kitchen for many months. Homemade tahini can be stored in an airtight container in the refrigerator for several weeks.

How to make Roasted Sweet Potato Hummus

• Sweet Potatoes: Adds natural sweetness and vibrant color; can be boiled for a quicker cook or roasted to preserve more nutrients and enhance their flavor.
• Chickpeas: The base of traditional hummus provides protein and a creamy texture; reserve some for garnish to add texture and visual appeal.
• Tahini: A paste made from sesame seeds, essential for the authentic hummus flavor; both homemade and store-bought options work well.
• Garlic: Enhances the savory taste; raw garlic gives a stronger flavor, while roasted garlic offers a milder, sweeter taste.
• Lemon Juice: Adds acidity and freshness, balancing the sweetness of the sweet potatoes; lime juice can be an alternative.
• Paprika: Adds a mild spice and deepens the color; experiment with smoked paprika for a smoky flavor.
• Cilantro: Used for garnish, adding a fresh, herbal note; can be substituted with parsley or omitted if preferred.
• Extra Virgin Olive Oil: Adds creaminess and richness, is also used for garnish, and has a smooth finish and added flavor.
• Salt: Enhances all the flavors; adjust to taste to ensure a balanced seasoning.

See the recipe card for exact quantities. 

Instructions to make this hummus

Cook the sweet potatoes

You have the option to choose between boiling the sweet potatoes or roasting them. Boiling them is often faster, but roasting preserves more of the sweet potato's nutrients.  If you choose to roast them, remember to preheat the oven to 400 degrees.

Boiling the Sweet Potatoes 

To boil the sweet potatoes, cut them into cubes, place them in a small saucepan, and cover with water. Bring to a boil, then cook until the sweet potato chunks are tender and easily pierced with a fork.

Roasting the Sweet Potatoes

To roast sweet potatoes, poke a few holes in them with a fork, wrap them in foil, and bake them in the oven until they are fork-tender. Once they are done cooking, set them aside to cool.

Blend the ingredients

Combine tahini, lemon juice, salt, and cooked chickpeas in a food processor and pulse until smooth (reserve some chickpeas for plating). Then, add the sweet potatoes in chunks along with the garlic. Season with paprika and salt.

Blend the ingredients, thoroughly combining the sweet potatoes with chickpeas to make smooth and creamy sweet potato hummus. As you blend the mixture, scrape down the sides of the food processor to ensure that all the ingredients are evenly incorporated. To help the hummus be extra creamy, you may want to add a few tablespoons of water or extra virgin olive oil.

Taste and correct flavors

Taste your sweet potato hummus and correct the flavors as necessary – you might want to add more garlic, tahini, lemon juice, or a touch of salt to balance the sweetness.

Plate Sweet Potato Hummus

Once you're satisfied with the taste and texture, it's time to plate your sweet potato hummus. Transfer the hummus to a bowl or a plate. Garnish with reserved chickpeas, a dash of paprika, and cilantro to taste. This orange hummus looks extra beautiful on a shallow platter!

Serve homemade hummus alongside warm pita bread, crisp vegetables, or your favorite crackers.

Storage Instructions

If you want to store your leftover hummus short term, place it in an airtight container in the refrigerator for 4-5 days.  For a long-term solution, you can store hummus for up to four months in an airtight container in the freezer. Thaw overnight in the refrigerator before serving.

Accompanying Dishes

For those who enjoy sweet and savory combinations, sweet potato hummus is an excellent addition to any meal. This creamy and rich dip can be paired as a snack with pita bread or crisp gluten-free lavosh crackers.

I like to serve it with mushroom bourekas for a light meal. It will also go well with an eggplant grilled cheese. If serving in a Middle Eastern mezze platter, pair with some other dips like black eyed pea hummus and zaalouk.

Recipe