This sweet potato hummus is a simple yet delicious combination of chickpeas and roasted sweet potato. The addition of crispy onions adds extra sweetness and a bit of crunch. A flavorful twist on traditional hummus, that is creamy and naturally dairy-free, gluten-free, and vegan!
Jump to RecipeWHY YOU WILL LOVE THIS ROASTED SWEET POTATO RECIPE
You'll love this Sweet Potato Hummus for its delightful blend of earthy chickpeas and the natural sweetness of roasted sweet potatoes. It's a wholesome, plant-based dip that’s quick to make, packed with flavor, and sure to be a crowd-pleaser!
Don’t let it’s goodness scare you, it’s truly amazing. A perfect for a snack or appetizer worth devouring!
Jump to:
INGREDIENTS FOR THIS SWEET POTATO HUMMUS RECIPE
- Chickpeas: These are the base of the hummus, providing a hearty and protein-packed foundation. They create a smooth and creamy texture that pairs beautifully with the sweet potato.
- Onion: Thinly sliced and roasted, the onion adds a subtle sweetness and a crispy texture on top. It also enhances the overall flavor of the hummus.
- Sweet Potato: Roasting brings out the sweet and caramelized flavors of the sweet potato, giving the hummus a rich, earthy taste with a creamy consistency.
- Olive Oil: Extra virgin olive oil adds a silky texture to the hummus, helping to bind the ingredients while imparting a fruity richness.
- Tahini: This sesame paste adds a nutty undertone and helps to create a smooth, velvety hummus. It’s also a good source of healthy fats.
- Lemon Juice: Fresh lemon juice adds brightness and acidity, balancing the richness of the tahini and sweet potato.
- Garlic: Just one clove is enough to add a subtle pungency, rounding out the flavors of the hummus without overpowering it.
- Sesame Seeds: A mix of white and black sesame seeds adds crunch and a subtle nuttiness to each bite.
- Smoked Paprika: This spice gives the hummus a touch of smoky warmth, enhancing the roasted flavors.
- Chives: Finely chopped chives add a fresh, mild onion flavor that complements the crispy roasted onions on top.
HOW TO MAKE ROASTED SWEET POTATO HUMMUS
- Soak the chickpeas:
Place chickpeas in a bowl of lightly salted water and soak overnight. - Roast the vegetables:
The next day, preheat the oven to 320°F (160°C fan-forced). Grease two baking trays and line them with parchment paper. Spread the onion slices in a single layer on one tray. Pierce the sweet potato all over with a fork, rub it with 2 teaspoons of olive oil, and place it on the second tray. Roast the onion for 10 minutes or until crisp, and roast the sweet potato for about 45 minutes, or until tender. - Cook the chickpeas:
While the vegetables are roasting, drain the chickpeas and place them in a saucepan. Cover with cold water, add 1 teaspoon of salt, and simmer over medium heat for 40-50 minutes, skimming off any foam that rises to the surface. Once tender, drain and let cool slightly for about 20 minutes. If you are short on time, you may also use one prepared 15.5oz (439g) can of chickpeas. - Make the hummus:
In a food processor, combine the roasted sweet potato, chickpeas, tahini, lemon juice, garlic, and the remaining ⅓ cup (80ml) olive oil. Blend until smooth, adding a little water if needed to achieve your desired consistency. Use aquafaba (the liquid from the chickpea can) if using prepared chickpeas. - Serve:
Spoon the hummus into a serving dish, top with the roasted onion, and sprinkle with sesame seeds, smoked paprika, and chopped chives. Drizzle with extra olive oil before serving. Voila! Truly amazing.
YOU MAY ALSO LIKE THESE OTHER HUMMUS RECIPES
USEFUL EQUIPMENT OPTIONS
One of the following appliances will help you blend this hummus recipe, here are brands I use at home.
- Vitamix Blender
- Cuisinart 12-Cup Food Processor
- Ninja 1000-Watt Nutri Professional Personal Blender
- Rubber Spatula
WHAT IS HUMMUS?
Hummus translates as “chickpea” in Arabic. Most everyone knows hummus. It’s the quintessential Middle Eastern dip made by blending chickpeas with tahini, garlic, and lemon juice. Traditionally garnished with olive oil, a few whole chickpeas, parsley, and paprika, or other spices such as sumac, or za’atar. The full Arabic name is ḥummuṣ bi ṭaḥīna, or "chickpeas with tahini."
I grew up eating hummus on the peninsula of the Persian gulf, and it has been a comfort food ever since those hot, sandy days on the beaches of Ras Tanura. Creamy, satisfying and packed with plant-based protein.
WAYS TO USE THIS SWEET POTATO HUMMUS
- As part of mezze alongside other small plates.
- As a vegetable, pita bread, or cracker dip
- Use as a sandwich spread for building flavor
- Great in lettuce and burrito wraps
- Pair as a tasty base with a favorite simple salad by spreading a layer on the bottom of your dish before plating the salad.
- Perfect for: backyard BBQ’s, Family Reunions, Work lunch snack at your desk, on the go travel companion for road trips. This is meal prep at it’s finest!
DIETARY CATEGORIES
Bonus! This recipe hits all the marks for eight great diet categories! That’s cool!
Bite Me Industries is a produce-centric blog celebrating seasonal ingredients, with a strong emphasis on baking and flavor-driven recipes for the home kitchen that transport you to your favorite café, bakery, or bistro for a special meal or indulgence. The diet categories listed below are provided for your convenience and are not intended as nutritional advice.
Here is a quick reference if you are trying to meet a dietary consideration.
- DF = Dairy Free: This hummus is naturally dairy-free, making it a great option for those with lactose intolerance or who follow a dairy-free diet.
- EF = Egg Free: No eggs are used in this recipe, so it’s perfect for those with egg allergies.
- GF = Gluten-free: All ingredients are naturally gluten-free, making this recipe safe for people with gluten sensitivity or celiac disease.
- NF = Nut Free: Tahini is made from sesame seeds, not nuts, so this recipe is nut-free and safe for those with nut allergies.
- PB = Plant Based: This recipe is 100% plant-based, making it an excellent choice for vegan and plant-based diets.
- SF = Sugar Free: There is no added sugar in this recipe, so it's naturally sugar-free.
- VE = Vegetarian: This recipe is fully vegetarian as it contains no meat or animal-derived ingredients.
- VG = Vegan: It’s also vegan, as no animal products are used in any of the ingredients.
Sweet Potato Hummus
Ingredients
- ¾ cup dried chickpeas (150g) or one 15.5oz can
- ½ small onion thinly sliced with a mandoline
- 1 medium sweet potato (about 7 oz or 200g), roasted
- ⅓ cup extra virgin olive oil (90ml) plus extra for drizzling
- ¼ cup tahini (50g)
- 1 Juice of lemon
- 2 cloves garlic
Garnish with
- white and black sesame seeds
- smoked paprika
- finely chopped chives
Instructions
- Soak the chickpeas:
- Place chickpeas in a bowl of lightly salted water and soak overnight.
- Roast the vegetables:
- The next day, preheat the oven to 320°F (160°C fan-forced). Grease two baking trays and line them with parchment paper. Spread the onion slices in a single layer on one tray. Pierce the sweet potato all over with a fork, rub it with 2 teaspoons of olive oil, and place it on the second tray. Roast the onion for 10 minutes or until crisp, and roast the sweet potato for about 45 minutes, or until tender.
- Cook the chickpeas:
- While the vegetables are roasting, drain the chickpeas and place them in a saucepan. Cover with cold water, add 1 teaspoon of salt, and simmer over medium heat for 40-50 minutes, skimming off any foam that rises to the surface. Once tender, drain and let cool slightly for about 20 minutes. If you are short on time, you may also use one prepared 15.5oz (439g) can of prepared chickpeas.
- Make the hummus:
- In a food processor, combine the roasted sweet potato, chickpeas, tahini, lemon juice, garlic, and the remaining ⅓ cup (80ml) olive oil. Blend until smooth, adding a little water if needed to achieve your desired consistency. Use aquafaba water from the can if using prepared chickpeas.
- Serve:
- Spoon the hummus into a serving dish, top with the roasted onion, and sprinkle with sesame seeds, smoked paprika, and chopped chives. Drizzle with extra olive oil before serving. Voila! Truly amazing.
Notes
- As part of mezze alongside other small plates.
- As a vegetable, pita bread, or cracker dip
- Use as a sandwich spread for building flavor
- Great in lettuce and burrito wraps
- Pair as a tasty base with a favorite simple salad by spreading a layer on the bottom of your dish before plating the salad.
- Perfect for: backyard BBQ’s, Family Reunions, Work lunch snack at your desk, on the go travel companion for road trips. This is meal prep at it’s finest!
- Vitamix Blender
- Cuisinart 12-Cup Food Processor
- Ninja 1000-Watt Nutri Professional Personal Blender
- Rubber Spatula
Leave a Reply