Roasted Sweet Potato Hummus

A delicious and nutritious dip that is the perfect, colorful finishing touch to an appetizer platter.

Yes, we’re adding sweet potatoes to hummus

And you’re going to 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

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.

How to make sweet potato hummus

Ingredients

• 1 can chickpeas (cooked, drained)
• 1 sweet potato (peeled and cubed)
• 2 tablespoons tahini paste
• 2 cloves garlic
• 1 lemon (juiced)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika (optional)
• 2 teaspoons ground cumin
• 1 teaspoon salt
• ¼ teaspoon ground black pepper

Instructions

1. Preheat your oven to 356°F. Spread the sweet potato cubes on a baking sheet, drizzle with olive oil and sprinkle some sea salt. Roast until the sweet potato is tender and golden.
2. Place all of your ingredients in a food processor or blender. Blitz until smooth, add a dash of water if needed and blend until you reach the desired consistency. Have a taste and adjust flavorings as desired.
3. Once the hummus is ready, spread in a bowl and garnish with olive oil, seeds, herbs, sesame or nigella seeds, smoked paprika, pomegranate seeds or anything that you like. Serve with toasted pita chips.