If you’re looking to spice up your appetizer game, sweet potato hummus might be just what you need.
This creamy, colorful twist on the classic dip combines roasted sweet potatoes with chickpeas, creating a subtly sweet and rich flavor profile.
It’s nutritious, too, packed with vitamins and minerals.
Imagine serving it with pita bread or fresh veggies at your next gathering.
Curious about how to make this vibrant dish? Let’s explore the delicious details.
Kitchen Tools Required
- 1 baking sheet
- 1 food processor
- 1 mixing bowl
- 1 knife
- 1 spatula
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil, divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/4 cup tahini
- 3 tablespoons lemon juice
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 2 tablespoons water
- 1 tablespoon fresh parsley, chopped for garnish
Cook & Prep Time
To efficiently manage your time while preparing Sweet Potato Hummus, here’s a proposed timeline that incorporates both the prep and cook times, as well as some additional time for reading the recipe and gathering your ingredients:
- Reading and Gathering Ingredients (5 minutes):
- Read through the entire recipe to understand the steps and verify you have all the necessary ingredients and equipment.
- Prepping (15 minutes):
- Preheat the oven to 400°F (200°C).
- Peel and cube the sweet potatoes.
- Toss them with olive oil, salt, and black pepper in a mixing bowl.
- Mince the garlic cloves.
- Drain and rinse the chickpeas.
- Chop fresh parsley for garnish.
- Cooking (25 minutes):
- Spread the sweet potatoes on a baking sheet and roast in the preheated oven for 25 minutes until tender.
- Cooling (5 minutes):
- Allow the roasted sweet potatoes to cool for about 5 minutes once they’re out of the oven.
- Processing and Blending (10 minutes):
- Combine the roasted sweet potatoes, chickpeas, tahini, lemon juice, minced garlic, cumin, smoked paprika, and remaining olive oil in a food processor.
- Blend until smooth, scraping down the sides as needed.
- Gradually add water to achieve your desired consistency.
- Serving (5 minutes):
- Transfer the hummus to a serving bowl.
- Garnish with chopped parsley.
- Serve with pita bread, vegetable sticks, or as a spread.
This timeline allows for a smooth and organized preparation process, confirming that each step is completed efficiently while allowing some flexibility for personal adjustments.
Recipe Instructions
Preheat the oven to 400°F (200°C).
Toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and black pepper in a mixing bowl.
Spread the sweet potatoes on a baking sheet and roast for 25 minutes until tender.
Allow the sweet potatoes to cool for 5 minutes after removing from the oven.
In a food processor, combine the roasted sweet potatoes, chickpeas, tahini, lemon juice, garlic, cumin, smoked paprika, and remaining olive oil.
Blend until smooth, scraping down the sides as needed.
Add water gradually to achieve the desired consistency.
Transfer the hummus to a serving bowl and garnish with chopped parsley.
Serve with pita bread, vegetable sticks, or as a spread.
Serving Tips
- Pita Bread: Cut into triangles for perfect dipping, pita bread pairs wonderfully with the creamy texture of the hummus.
- Vegetable Sticks: Use carrots, cucumbers, or bell peppers for a crunchy and colorful accompaniment.
- Crackers: Choose your favorite variety for a satisfying and easy-to-handle snack.
- Whole Grain Toast: Spread the hummus on toast for a hearty and nutritious breakfast or snack option.
- Falafel: Serve alongside falafel for a classic Mediterranean combination that enhances the flavors of both dishes.
Storage
To store sweet potato hummus, place it in an airtight container and refrigerate for up to five days.
Stir before serving.
For longer storage, freeze for up to three months.
Freezing
To freeze sweet potato hummus, place it in an airtight container, leaving some space for expansion.
Freeze up to three months.
Thaw in the refrigerator and stir well before serving.
Reheating
To reheat sweet potato hummus, gently warm it in a saucepan over low heat or in the microwave.
Stir occasionally. Avoid overheating to maintain its creamy texture and prevent drying out.
Final Thoughts
Sweet Potato Hummus is a delightful twist on traditional hummus, blending the natural sweetness of roasted sweet potatoes with the classic flavors of chickpeas and tahini.
It’s a versatile appetizer that’s perfect for any occasion.
Whether you’re hosting a gathering or simply enjoying a snack at home, this hummus is sure to impress.
Feel free to experiment with additional spices or garnishes to make it your own.
Enjoy serving it with pita bread, vegetable sticks, or as a flavorful spread on sandwiches.
Happy cooking!
Frequently Asked Questions
Can I Use Canned Sweet Potatoes Instead of Fresh Ones?
You can definitely swap fresh sweet potatoes for canned ones. Just drain them well and maybe skip the roasting step. Adjust the seasoning as canned ones can be sweeter, ensuring your hummus maintains its delicious balance.
Is Sweet Potato Hummus Gluten-Free?
Yes, it’s gluten-free! You’re using naturally gluten-free ingredients like sweet potatoes, chickpeas, and tahini. Just make sure any additional items you serve with it, like pita or crackers, are also gluten-free to keep everything safe.
How Can I Make This Recipe Vegan?
You can make this recipe vegan by simply following the original instructions. All ingredients listed are already plant-based, ensuring a delicious vegan dish. Enjoy it with your favorite vegan accompaniments for a delightful appetizer!
What Are Some Alternative Garnishes for Sweet Potato Hummus?
You can garnish with toasted sesame seeds for a nutty crunch, pomegranate seeds for a burst of sweetness, or chopped cilantro for a fresh, herbal note. Experiment with chopped nuts like almonds or pistachios for added texture.
Can I Substitute Another Type of Bean for Chickpeas?
You can substitute chickpeas with cannellini beans or black beans for a twist. They’ll offer a different texture and flavor, adding variety to your dish. Just remember to adjust seasonings to balance the new flavors.
Sweet Potato Hummus
Equipment
- 1 Baking sheet
- 1 food processor
- 1 Mixing bowl
- 1 Knife
- 1 Spatula
Ingredients
- 2 medium sweet potatoes peeled and cubed
- 2 tablespoons olive oil divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can chickpeas 15 ounces, drained and rinsed
- 1/4 cup tahini
- 3 tablespoons lemon juice
- 2 cloves garlic minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 2 tablespoons water
- 1 tablespoon fresh parsley chopped for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and black pepper in a mixing bowl.
- Spread the sweet potatoes on a baking sheet and roast for 25 minutes until tender.
- Allow the sweet potatoes to cool for 5 minutes after removing from the oven.
- In a food processor, combine the roasted sweet potatoes, chickpeas, tahini, lemon juice, garlic, cumin, smoked paprika, and remaining olive oil.
- Blend until smooth, scraping down the sides as needed.
- Add water gradually to achieve the desired consistency.
- Transfer the hummus to a serving bowl and garnish with chopped parsley.
- Serve with pita bread, vegetable sticks, or as a spread.
Notes
