Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Roasted Sweet Potato Hummus Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 9 reviews

  • Author: Sara
  • Total Time: 20 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This Roasted Sweet Potato Hummus is a creamy and flavorful twist on the classic hummus, blending roasted sweet potatoes with chickpeas, tahini, garlic, and spices. Perfect as a healthy snack or appetizer, it combines the natural sweetness of roasted sweet potatoes with the earthiness of cumin and the zest of lemon juice, all brought together with smooth olive oil to create a luscious dip. Serve it with veggies, pita, or crackers for a delicious and nutritious treat.

Ingredients

Hummus Ingredients

  • 1.5 cups cooked chickpeas
  • 1 medium sweet potato, cubed
  • 1 teaspoon olive oil (for roasting)
  • 3 tablespoons tahini
  • 3 garlic pods
  • 1.5 tablespoons fresh lemon juice
  • 1 teaspoon cumin powder
  • 1/4 cup extra virgin olive oil (plus more for serving)
  • Salt and pepper to taste
  • Paprika (a large pinch)
  • 1/4 cup reserved chickpea liquid

Instructions

  1. Roast the Sweet Potatoes: Take a heavy cast iron skillet and heat it on low. Add 1 teaspoon of olive oil to the skillet. Add the sweet potato cubes and roast them gently, stirring occasionally, until they are almost cooked through and small golden patches begin to appear. This slow roasting enhances the sweetness and softens the potatoes.
  2. Cool the Sweet Potatoes: Remove the roasted sweet potatoes from the skillet and allow them to cool completely. This ensures they blend smoothly without overheating the processor or altering the texture.
  3. Prepare the Hummus Base: In a food processor, combine the cooked chickpeas, cooled roasted sweet potatoes, tahini, garlic pods, fresh lemon juice, cumin powder, salt, and pepper. Blend these ingredients until the mixture is smooth and creamy.
  4. Adjust Consistency: Gradually add the reserved chickpea liquid in small portions while blending until you reach your desired hummus consistency. Scrape down the sides and bottom of the processor jar periodically to ensure an even blend.
  5. Add Olive Oil: Towards the end of the blending process, slowly pour in the extra virgin olive oil and continue to blend until all ingredients are fully incorporated and the hummus is silky smooth.
  6. Serve: Transfer the hummus to a serving bowl. Drizzle additional olive oil on top and sprinkle with paprika for color and subtle smoky flavor. Serve with fresh veggies, warm pita bread, or crackers for dipping.

Notes

  • Using a cast iron skillet for roasting helps to evenly brown the sweet potatoes and intensify their flavor.
  • Reserve some of the chickpea cooking liquid as it helps to achieve a perfect hummus texture without diluting the flavor.
  • Adjust the garlic quantity depending on your personal taste preference.
  • If chickpeas are canned, use the can liquid (aquafaba) as the reserved liquid.
  • This hummus can be stored in an airtight container in the fridge for up to 4 days.
  • For a hotter version, add a pinch of cayenne pepper or a bit of smoked paprika.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Middle Eastern

Find it online: https://saraflavors.com/roasted-sweet-potato-hummus-recipe/