Roasted Sweet Potato Hummus

5 from 3 votes

This spicy Roasted Sweet Potato Hummus is a delicious take on the classic hummus recipe. Loaded with roasted sweet potatoes, this creamy, healthy, protein-packed dip is a must-try (vegan, gluten-free, and paleo).

Spicy roasted sweet potato hummus served  in a bowl.
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About Roasted Sweet Potato Hummus

This Spicy Roasted Sweet Potato Hummus is an interesting twist to the traditional hummus recipe!

Oven-roasted sweet potatoes are added to the classic hummus recipe, making it super creamy, smoky, mildly sweet, and healthy.

It takes a little more time to prepare than traditional hummus, but the addition of perfectly roasted sweet potatoes is totally worth the effort and wait.

This dip is protein-packed, vegan, gluten-free, and paleo and is also great for meal prep. Although it is a fall favorite, you can enjoy it any time of the year.

You can easily double or triple the recipe if making it for a bigger crowd.

You can never have enough hummus. Try some of my other homemade hummus recipes.

Ingredients

Sweet potato hummus ingredients.
Sweet potato hummus ingredients 2.

You will need a few simple ingredients to make this easy hummus recipe.

Sweet Potatoes – These are the star ingredient of this recipe.

You can replace sweet potatoes with butternut squash, pumpkin, or kabocha squash to make a variation.

Chickpeas (Garbanzo Beans) – Use canned chickpeas or cook them from scratch. In both cases, make sure to reserve some chickpea liquid that will be used to thin down the hummus.

Chickpeas can be replaced with cooked white beans.

Tahini – Tahini is a paste made using white sesame seeds. It adds a very earthy flavor to this flavorful dip recipe and makes it creamy. Buy a tub or make it at home using my Tahini Paste recipe.

You can replace tahini with almond butter, cashew butter, peanut butter, or sunflower seed butter or skip adding it.

Extra Virgin Olive Oil – Choose the best.

Lime Juice – Always use freshly squeezed lime juice. You can replace lime juice with fresh lemon juice.

Others – You will also need garlic, salt, roasted cumin powder, and red pepper flakes.

Variations – Add 1 tablespoon adobo sauce and 1-2 chipotle pepper to make it spicier.

Add some Harissa Sauce and Pomegranate Molasses to the recipe for a taste change.

How To Make Roasted Sweet Potato Hummus

Preparation

If you are cooking the chickpeas from scratch, soak ½ cup of dry chickpeas in water for 8-10 hours. Pressure cook with some water until tender.

If using canned chickpeas, drain the can and measure 1 cup of chickpeas. Make sure to reserve some liquid for later use.

Peel 300 g (10 oz) of sweet potatoes and cut them into ½-inch cubes.

Peel 5-6 garlic cloves.

Gather the remaining ingredients.

Roast The Sweet Potatoes

Preheat the oven to 380°F (190°C).

Arrange the sweet potato chunks on a baking sheet in a single layer and drizzle 1 tablespoon of extra virgin olive oil on top. Sprinkle ½ teaspoon salt all over the sweet potatoes.

Sweet potato cubes arranged on a baking tray.

Keep the tray in the middle rack of the oven and roast for 30-35 minutes until they’re slightly charred.

Remove the tray from the oven and let the sweet potatoes cool down completely.

Note – You can also steam the sweet potatoes instead of roasting them. It will be less time-consuming, but roasted sweet potatoes have a great depth of flavor.

Roasted sweet potatoes.

Make The Hummus

Add

  • roasted sweet potatoes
  • 1 cup of cooked chickpeas
  • 5-6 cloves of garlic
  • 4 tablespoon tahini paste
  • 7 tablespoon extra virgin olive oil
  • 4 tablespoon freshly squeezed lime juice
  • ½ teaspoon salt
  • ½ teaspoon roasted cumin powder
  • 1 teaspoon red pepper flakes
  • ¼ cup of liquid from chickpeas

to a blender or a food processor.

Blend to make a smooth hummus.

Note – You can add a few more tablespoon of chickpea water to make the blending easier.

Tip – Instead of adding raw garlic, you can roast it with sweet potatoes for a milder flavor.

Check for salt and lime juice and add more if needed.

All the ingredients added to a blender.

Serve at room temperature with pita bread, pita chips, lavash crackers, or veggie sticks. You can also spread it on rolls, sandwiches, or bagels or add it to your mezze platter.

Tip: You can garnish the hummus with extra virgin olive oil, some red pepper flakes, and chopped fresh parsley. Flax seeds, chia seeds, pepitas, blistered tomatoes, etc., are also great for topping.

Ready sweet potato hummus.

Frequently Asked Questions

Can I make sweet potato hummus without chickpeas?

Yes, you can skip the chickpeas from the recipe. It tastes great without chickpeas, as well.

Can I add peels of sweet potatoes to this hummus recipe?

I won’t suggest it, as it will change the smooth texture of the hummus. But if you are fine with that, then go ahead!

Serving Suggestions

Serve the hummus chilled or at room temperature.

You can serve it with pita bread, veggie sticks, or crackers.

Use the hummus to make Buddha bowls, warps, sandwiches, etc.

Thin it down with some water and use it as a salad dressing

Storage Suggestions

This creamy hummus will last almost a week in an airtight container in the refrigerator. Just drizzle a little olive oil on top before closing the lid. This keeps the hummus moist and prevents it from drying out.

Also, use a clean and sealed container and a clean and dry spoon whenever you take out the hummus.

You can also freeze it for up to a month. Bring down the hummus to room temperature before serving.

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This spicy Roasted Sweet Potato Hummus is a delicious take on the classic hummus recipe. Loaded with roasted sweet potatoes, this creamy, healthy, protein-packed dip is a must-try (vegan, gluten-free, and paleo)
5 from 3 votes

Spicy Roasted Sweet Potato Hummus Recipe

This spicy Roasted Sweet Potato Hummus is a delicious take on the classic hummus recipe. Loaded with roasted sweet potatoes, this creamy, healthy, protein-packed dip is a must-try.
Prep: 5 minutes
Cook: 45 minutes
Total: 50 minutes
Servings: 6 people

Ingredients 

  • 10 ounces sweet potatoes (300 g, peeled and cut into cubes)
  • 1 cup cooked chickpeas
  • 5-6 cloves garlic (peeled)
  • 4 tablespoons tahini paste
  • 8 tablespoons extra virgin olive oil (divided)
  • 4 tablespoons freshly squeezed lime juice
  • 1 teaspoon salt (divided, or to taste)
  • ½ teaspoon roasted cumin powder
  • 1 teaspoon red pepper flakes
  • 3-4 tablespoons liquid from chickpeas
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Instructions 

Roast The Sweet Potatoes

  • Preheat the oven to 380℉ (190℃).
  • Arrange the sweet potato cubes on a baking sheet in a single layer and drizzle 1 tablespoon extra virgin olive oil on top. Sprinkle ½ teaspoon salt all over the sweet potatoes.
  • Keep the tray in the middle rack of the oven and roast for 30-35 minutes until they’re slightly charred.
  • Remove the tray from the oven and let the sweet potatoes cool down completely.

Make The Hummus

  • Add the roasted sweet potatoes, chickpeas, garlic, tahini paste, 7 tablespoon extra virgin olive oil, lime juice, ½ teaspoon salt, cumin powder, red pepper flakes, and liquid from chickpeas to a blender or a food processor and make a smooth hummus.
  • You can add a few more tablespoons of chickpea water to make the blending easier.
  • Check for salt and lime juice and add more if required.
  • Serve it at room temperature with pita bread, pita chips, lavash crackers, or veggie sticks. You can also spread it on rolls, sandwiches, or bagels or add it to your mezze platter.

Video

YouTube video

Notes

You can also steam the sweet potatoes instead of roasting them. It will be less time-consuming but roasted sweet potatoes have a great depth of flavors. 
Instead of adding raw garlic, you can roast it along with sweet potatoes for a milder flavor.
Garnish the hummus with a drizzle of extra virgin olive oil, some red pepper flakes, and chopped parsley. Flax seeds, chia seeds, pepitas, blistered tomatoes, etc are also great for topping it.
Add 1 tablespoon adobo sauce and 1-2 chipotle peppers to make it spicier.

Nutrition

Calories: 331kcal, Carbohydrates: 24g, Protein: 6g, Fat: 25g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 16g, Sodium: 44mg, Potassium: 363mg, Fiber: 5g, Sugar: 4g, Vitamin A: 8156IU, Vitamin C: 9mg, Calcium: 59mg, Iron: 2mg
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6 Comments

  1. Mmm, this looks super tasty! Hummus is one of my favourite dips, so I’ll definitely have to give it a try with the sweet potato.