This Roasted Sweet Potato Hummus is so simple and so yummy. It’s a fairly traditional hummus recipe with roasted sweet potatoes added for extra nutrition and a slightly sweet, toasty flavor. It’s vegan, healthy, and packed full of deliciousness!
I’ve been LOVING hummus lately. It packs such a nutritional punch and it’s so addictive, but I don’t feel bad about being addicted to it. I love store-bought hummus and admittedly eat it a lot, but making it yourself is a) so easy, and b) SO cheap, that it’s hard not to do.
This recipe takes a bit more time than a traditional hummus, since you roast sweet potatoes first. But boy oh boy, it’s worth it. Sweet potatoes make this healthy snack even MORE healthy and nutrient-packed, and the flavor they add is phenomenal. You can use leftover roasted sweet potatoes if you’re making them for dinner, which may save you some time!
Making hummus involves nothing more than blending some ingredients together in your food processor or blender. Some people take the skins off the chickpeas before using them- this creates a smoother, creamier hummus. However, this is a blog about food for busy people, and as a busy person, I don’t have time for that.
To create a smooth hummus WITHOUT the labor of peeling the chickpeas, I recommend the following:
- Use the liquid from the can of chickpeas, or cooking liquid if you made them from dry, and
- Blend the ingredients together thoroughly before adding liquid, then add the liquid gradually WHILE the food processor/blender is on.
The chickpea liquid is thicker than water, and when added gradually, it helps emulsify the hummus. Blending the ingredients thoroughly before adding it ensures the solids are pulverized completely, making it smoother. It might not be *quite* as smooth as taking the skins off the chickpeas, but to me, this is just one of those things that isn’t worth the time or effort.
I love hummus served with an extra drizzle of extra virgin olive oil on top. I also added sesame seeds for a little crunch, crushed red pepper for some heat, and minced fresh parsley to brighten it up a bit.
Hummus is usually served as a dip with pita bread or crudités. It’s also GREAT spread on sandwiches (I made a simple one this morning with cucumbers inside a pita pocket), or as a substitute for mayonnaise in chicken or tuna salad (like this curried chicken salad). You can even spread it on chicken before baking it, which creates a crusty outside and keeps the meat juicy.
Love hummus as much as I do? This is my THIRD hummus recipe on the blog. You should try this Sriracha Carrot Hummus and Roasted Garlic Hummus, too! And for a chickpea alternative, try using a bag of frozen peas to make pea hummus/purée.
Recipe for Roasted Sweet Potato Hummus below :-)
Roasted Sweet Potato Hummus
Equipment
- Food Processor
Ingredients
- 1 medium sweet potato peeled and cubed into 1/2 inch pieces (about 2 cups)
- 4 tablespoons extra-virgin olive oil divided
- kosher salt to taste
- black pepper to taste
- 15 oz. canned chickpeas drained and liquid reserved (about 2 cups cooked chickpeas)
- 2 cloves garlic smashed
- juice and zest of one lemon
- 3 tablespoons tahini
- 1/2 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- extra olive oil, sesame seeds, crushed red pepper, minced fresh parsley for garnish (optional)
Instructions
- Toss the sweet potatoes with 1 tablespoon of the olive oil and kosher salt/pepper to taste. Roast on a parchment-lined rimmed baking sheet at 425 degrees for 20 minutes, or until potatoes are tender and beginning to brown.
- Remove from oven and allow sweet potatoes to cool for at least 10 minutes.
- Add cooled sweet potatoes, drained chickpeas (15 oz. can), remaining 3 tablespoons of olive oil, 2 smashed garlic cloves, lemon zest and juice (from 1 lemon), tahini (3 tablespoons), salt/pepper (to taste), cumin (1/2 teaspoon), and cayenne pepper (1/8 teaspoon) to food processor (or blender). Blend together until completely pulverized- about 2 minutes.
- While food processor is running, add reserved chickpea liquid 1/4 cup at a time, until hummus has reached desired consistency. Keep in mind, it will thicken as it cools- the food processor heats the ingredients up a bit.
- Taste and adjust seasoning as necessary.
- Garnish with extra olive oil, sesame seeds, crushed red pepper, and/or minced fresh parsley, if desired.
- Serve spread on sandwiches, with pita bread or crudités, or as a substitute for mayo in chicken or tuna salad.
Notes
- Tahini substitute: You can use peanut butter or almond butter instead of tahini, which is a similar paste made from sesame seeds instead of nuts.
- Use leftover roasted sweet potatoes to save time!
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and reflects one serving of the recipe (total servings indicated at top of recipe card). It does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:
Sarah
Delicious! I will for sure make this again.
Elizabeth Lindemann
So glad you liked it!
Bernadette
How long can u store this in fridge?
Elizabeth Lindemann
I’d say 3-5 days- keep it in a cold part of your fridge, and give it a little stir before serving if it’s separated at all.
Brenda Begg
Very tasty, nutritious, and colourful. My husband liked it too. I would make it again.
Elizabeth
So happy you liked it!
Deborah
Turned out great! Just a little different than traditional hummus…we really enjoyed it!
My first time making hummus.
I don’t have a food processor so I used my blender.
I won’t be doing that again! Took way too long!
Time to shop for a food processor!
And no, you’ll never catch me peeling chick peas …or grapes!!
Elizabeth
So glad you liked it! And yes- definitely get a food processor! I use mine all the time- in fact, I don’t even own a blender, since I find the food processor works so much better for most things (and I’m not much of a smoothie person).
Ellen
Can’t wait to try this. Like that it doesn’t have added sweetener :)
Elizabeth
Thanks, hope you like it! :-)
Jennifer
That took 45 seconds after receiving your email to get off my sofa and search for a sweet potato in my vegetable bin!
My sweet potato is roasting in the oven and I’m blending this together in 30 minutes. I’m giving this a 5-star rating in advance because I know it’ll be superb.
Your recipes are healthful, easy and divine; your roast chicken remains the best I’ve had since I lived in Paris. Cheers!
Elizabeth
Aw thank you SO much Jennifer for such a nice comment! Hope it came out great! Also I’m making that roast chicken this week for dinner and revamping the post with new photos- can’t WAIT! It’s one of my favorites, too :)
Jennifer
I can’t wait to see the new “beauty shots” of your famous roast chicken. It’s been the most recipe-requested and commented upon food shot I have on Yelp.
The sweet potato hummus is fantastic. While I don’t make my food super-spicy because of my 9 year-old’s more sensitive palate, I did use the amount of cayenne you suggested & it is “just right.” The liquid from the can of garbanzo beans made it perfectly creamy; I added it slowly and ended up using the whole can. It’s an excellent tip when most recipes tell you to drain the beans & dispose of the canning water.
And no, I would never peel garbanzo beans, either for (has to be marginally) creamier hummus. To those folks who do, God bless and PS I have some pots to wash if you’re bored!