Roasted Sweet Potato Hummus | Ambitious Kitchen


If there’s one thing I love almost as much as pumpkin it’s cozy, hearty roasted sweet potatoes. There’s something so warming and comforting about recipes with roasted sweet potato in them, which is why I had to make an amazing hummus recipe with sweet & savory flavors of sweet potato blended right in.

Say hello to my homemade roasted sweet potato hummus filled with cozy spices and an extra hint of sweetness from maple syrup. The flavors are out-of-this-world delicious — like if you took fall itself and blended it up in a food processor to enjoy any day of the week.

Weird? Oh well. This sweet potato hummus recipe makes an incredible dip and would be the perfect base for a fun, festive crostini! Get all of my tips for making it extra creamy and flavorful, plus some of our fav ways to use it. Be sure to add it to your next fall-inspired charcuterie board, too!

roasted sweet potato hummus in a bowl surrounded by veggies and pita

Yes, we’re adding sweet potatoes to hummus

And you’re gonna love it! There’s something about warm, delicious sweet potato that just makes sense in hummus recipes. Take your hummus up a notch with sweet potato, which adds:

  • A wonderful boost of vitamin A and vitamin C, plus good-for-you antioxidants
  • Plenty of fiber for the perfect, satisfying snack
  • An amazing flavor that gives the hummus a unique, cozy sweetness

homemade sweet potato hummus in a bowl surrounded by veggies and pita bread

Start with a perfectly roasted sweet potato

That’s right, we’re jazzing up traditional hummus by adding spices and a full cup of delicious roasted sweet potato! Here’s the best, easiest way to roast one:

  1. Prep your potato. Start by preheating your oven to 400 degrees F and poking 6 holes all over a small sweet potato using a fork.
  2. Roast it up. Place your sweet potato on a foil-lined baking sheet and roast it for about an hour, or until it’s fork-tender.
  3. Cool it & use it. In this sweet potato hummus recipe, you’ll want to let the sweet potato cool completely, then remove the skin with your fingers and cut it into large chunks.

ingredients for roasted sweet potato hummus on a grey board

Everything you’ll need to make roasted sweet potato hummus

We’re pretty much taking my best-ever basic hummus recipe and adding in delicious roasted sweet potato + some cozy spices. Here’s what you’ll need:

  • Chickpeas: you’ll just need one can of chickpeas in this recipe, and remember to save the liquid that comes in the can.
  • Garlic: the key, savory flavor to pair with the sweet potato.
  • Tahini: an essential in hummus recipes! Tahini is just a paste made from sesame seeds that gives hummus the perfect texture. We love Soom tahini — use the code ‘ambitiouskitchen’ for 10% off!
  • Lemon juice: a little fresh lemon juice adds the perfect flavor balance to this hummus.
  • Salt: don’t forget to adequately season your hummus.
  • Sweet potato: you’ll need 1 cup of roasted sweet potato, so you’ll want to roast up 1 small sweet potato.
  • Spices: I love adding a little cinnamon or pumpkin pie spice in with the hummus for extra cozy flavor.
  • Sweetener: feel free to add a little maple syrup, too, to really bring out the spices and sweet potato flavor.
  • Optional: if you want super creamy hummus you’ll also need a little baking soda — more on this below.

removing the skin from chickpeas to make a sweet potato hummus recipe

Use this tip for the creamiest sweet potato hummus

Remember that baking soda I mentioned? You’ll use that to make super smooth, creamy sweet potato hummus by removing the skin from the chickpeas.

  1. Drain the chickpeas. Start by draining your can of chickpeas and reserving the liquid in a bowl. Rinse the drained chickpeas and dump them into a different, microwave safe bowl.
  2. Add baking soda. It might sound strange, but you’ll then toss the drained, rinsed chickpeas with 1 1/2 teaspoons of baking soda!
  3. Heat them up. Once your chickpeas are coated with baking soda, microwave the whole bowl for 90 seconds.
  4. Cool off & remove skins. Finally, pour the hot chickpeas into a large bowl and cover them with cool water. Gently rub the skins off of the chickpeas using your hands and drain off the water that has the skins in it. Repeat until all of the chickpeas have been skinned. This might take 4-5 changes of cool water. Then, follow the instructions as written!

ingredients for roasted sweet potato hummus in a food processor

roasted sweet potato hummus blended in a food processor

How to make perfect roasted sweet potato hummus

Ready to whip up a batch of this wonderful, sweet & savory hummus recipe? Let’s do it:

  1. Roast the sweet potato. Start by roasting up that sweet potato using the instructions above. While it’s roasting, you can prep those chickpeas to make super creamy hummus!
  2. Skins or no skins. First, decide whether you’d like to remove the skins from your chickpeas using the method above or leave them as-is. Once your chickpeas are ready, add them to the bowl of a food processor or a blender.
  3. Add the rest of the ingredients. Next, add some chickpea liquid from the can, garlic, tahini, lemon juice, salt and your roasted sweet potato chunks.
  4. Blend it up. Pulse or blend the ingredients for about 60 seconds or until everything is completely smooth. If anything is getting stuck or appears too thick, simply add more chickpea liquid 2 tablespoons at a time.
  5. Taste, adjust & serve. Once the hummus is nice and smooth and creamy, taste it and add more seasonings if you’d like. Then serve and enjoy!

vegan sweet potato hummus in a bowl topped with pepitas

Store it for later

Store your homemade roasted sweet potato hummus in an airtight container in the fridge for up to 5 days.

Delicious ways to enjoy sweet potato hummus

  • Use it as a dip for veggies, pita bread, crackers or even graham crackers for a little sweet & savory combo.
  • Add a touch of sweetness to savory sandwiches, wraps or spread it on a slice of toast.
  • Make a fun fall crostini with toasted pepitas and a sprinkle of feta.
  • Add it to your favorite grain bowls — you won’t even miss a dressing!

dipping pita into a bowl of sweet potato hummus

More amazing hummus recipes

Get all of our dip recipes here, and more tips & tricks for making the best homemade hummus here!

I hope you love this wonderful roasted sweet potato hummus recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!

Roasted Sweet Potato Hummus

Total Time 1 hour 30 minutes

Creamy, sweet and savory roasted sweet potato hummus with warm spices in every bite. This flavorful sweet potato hummus recipe has a full roasted sweet potato blended right in for a boost of nutrition and is wonderful served as a dip, in grain bowls, on toast and more. Learn our best tips for super creamy sweet potato hummus!

  • 1 15
    oz
    can chickpeas, drained but with the liquid reserved
  • 1 1/2
    teaspoons
    baking soda (if removing the chickpea skins — see below for instructions)
  • 1
    clove
    garlic
  • 1/4
    cup
    tahini
  • Juice from 1/2 lemon (about 2 tablespoons)
  • 1
    small sweet potato
  • 1/2
    teaspoon
    salt
  • 1
    teaspoon
    cinnamon or pumpkin pie spice
  • Optional: maple syrup to sweeten
  1. Preheat the oven to 400º F. Take a small sweet potato and poke 6 holes with a fork all over the potato.

  2. Place the sweet potato on a foil-lined sheet pan and roast it for 60 minutes, or until fork tender.

  3. While the sweet potato is roasting, drain the chickpeas over a colander, reserving the liquid in a bowl. Skip to step 8 if not removing the skins from the chickpeas.

  4. To remove the skins for creamier hummus: rinse the chickpeas and add them to a small microwave-safe bowl.

  5. Toss the chickpeas in 1 ½ tsp. baking soda and microwave them for 90 seconds.

  6. Pour the hot chickpeas into a large bowl and cover with cool water. Gently rub the chickpeas between your hands to remove the skins. Drain off the water with the skins, and repeat the process until all the skins have been removed. It may take 4-5 changes of water.

  7. Once the sweet potato is done roasting and is fork tender, cool it completely, then remove the skin with fingers and cut into large chunks. You’ll need 1 cup of roasted sweet potato.

  8. Add the chickpeas (with skins on or off), ¼ cup of chickpea liquid from the can, sweet potato chunks and all other ingredients to a food processor or blender and blend until completely smooth, about 60 seconds. If things aren’t moving around very well, you can add 2 extra tbsp. at a time of the chickpea liquid.

  9. Taste and adjust seasoning if necessary. Serve with crackers, chips, veggies, or as a sandwich spread.

Nutrition

Servings: 8 servings

Serving size: 2 tablespoons

Calories: 108kcal

Fat: 5.5g

Saturated fat: 0.7g

Carbohydrates: 12.7g

Fiber: 2.2g

Sugar: 1.6g

Protein: 3.5g

Recipe by: Monique Volz of Ambitious Kitchen | Photography by: Eat Love Eat



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