This roasted sweet potato hummus is so quick and simple to make, using a fairly traditional hummus recipe with the addition of sweet potato to give it a sweet and earthy flavour that’s perfect served with pita chips or your favourite vegetables. This vegan dip is the perfect addition to your summer platters.
Just when I thought hummus couldn’t be more addicting, we’ve gone and added beautifully sweet roasted sweet potato to it and let me tell you, this is my new favourite dip.
I tend to eat a lot of hummus, it’s an easy thing to grab for a snack, or a safe dairy-free option when at a party. Plus when served with vegetable sticks I can feel pretty good about my snack decisions.
I’ve made hummus at home before (especially this spicy chipotle hummus) but feeling busy in my life I’ve defaulted back to store bought for convenience.
When I was making this recipe I actually surprised myself at just how easy homemade dips can be and seriously had the thought of why I’d ever even buy a premade dip when homemade is not only quick and easy, but also tastes so good. Plus you know exactly what goes into it and can control the flavours to perfectly suit your tastes!
There is honestly nothing wrong with store bought, but making hummus yourself is just so easy and cheap that I’m now firmly in camp homemade dips are better and this will be my contribution to many a share platter over the summer season.
Ingredients for roasted sweet potato hummus
You don’t need a lot to make this sweet potato hummus, just your usual hummus ingredients plus the humble sweet potato.
- Sweet potato – we need about 200 grams for this recipe so it’s on the small to medium side of the sweet potato spectrum.
- Garlic – we’re going to roast the garlic with the sweet potato and it’s going to be amazing. Favourite part of the recipe it’s that good.
- Canned chickpeas – drained and rinsed (you may want to save the aquafaba aka the liquid you usually drain away for another recipe). You also want to pick out any loose skins. Don’t worry about this too much but it will help create a smoother texture.
- Tahini – this sesame seed paste along with the chickpeas keeps this a traditional-style hummus.
- Olive oil – brings everything together and keeps things super smooth and creamy
- Spices – I’m using cumin, coriander and salt to bring out the roasted flavour and balance the sweetness of the sweet potato. It’s so good, but you can play around with spices to your liking.
- Lemon juice – zest things up and keep things vibrant with a big squeeze of lemon juice. You can adjust to your liking with more of less as you need.
How to make sweet potato hummus
Making this sweet potato hummus is basically the same as regular hummus with one extra step of roasting the sweet potato and garlic, but let me tell you it is so very worth it.
You’re going to need a baking tray and a food processor for this recipe. Getting the smooth and creamy texture of the hummus is going to be difficult without a food processor but you could try using a high powered blender – you may just need to add a little extra olive oil if the mixture is too thick to blend.
Start by peeling and chopping up the sweet potato. Add it to the pan and drizzle with a little olive oil and toss to combine. Add the unpeeled garlic to a little piece of aluminum foil with some olive oil and wrap up and place on the tray with the sweet potato.
Bake for about 20-25 minutes or until soft and starting to brown.
Squeeze the roasted garlic cloves out of their skins and into the food processor along with the sweet potato. Add in the rest of the ingredients and process until smooth and creamy, scraping down the sides of the bowl as needed.
Add to a small bowl and refrigerate until ready to serve. I like to refrigerate it so it’s cold for serving as I think it tastes better, but you can serve it still warm if you prefer.
For serving, drizzle over some olive oil, a bit of extra cumin and some parsley or coriander for colour.
I like to serve this with pita chips, but any crackers or vegetables would be a great accompaniment.
And one final word about sweet potatoes incase you love them as much as me. They are so versatile and there are honestly so many ways to enjoy them which is why they always end up in my trolley whether I have a plan for them yet or not.
If you’re looking for other ways to hero this humble vegetable why not try this golden sweet potato soup, homemade sweet potato gnocchi, use it to create the ultimate creamy vegan mac and cheese, or enjoy it simply with a batch of sweet potato fries.
Please share any creations on Instagram using the tag #eightforestlane as we would love to see what you’re making!
Roasted Sweet Potato Hummus
- 200 grams sweet potato
- 2 cloves garlic
- 1 x 140 gram can chickpeas
- 2 tablespoons tahini
- 2 tablespoons olive oil
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- Squeeze lemon juice to taste
- Salt to taste
- Preheat the oven to 180°C and line a baking tray with baking paper.
- Peel and chop the sweet potato into cubes and place on the baking tray. Drizzle with olive oil and toss to coat.
- Place the cloves of garlic unpeeled into a small piece of aluminum foil with a drizzle of olive oil. Wrap up and place on the tray with the sweet potato. Bake for 20-25 minutes or until soft and starting to brown.
- Drain and rinse the chickpeas, discarding any loose skins you can see.
- Squeeze out the garlic cloves into a food processor with the sweet potato, chickpeas, tahini, olive oil and spices. Season with salt and lemon juice. Process for about 5 minutes, scraping down the sides as needed until smooth.
- Scrape the hummus into a bowl and serve with a drizzle of olive oil and sprinkle of cumin. Enjoy with your favorite crackers, pita chips or vegetables.