Are you looking for a twist on traditional hummus? This delightful roasted sweet potato hummus with chickpeas is a great way to celebrate Mediterranean flavours.
The smooth dip combines the rich smoky notes of roasted garlic and smoked paprika with the velvety creaminess of chickpeas and sweet potato.
It’s delicious!
Why you should make this
This recipe is:
- Vegan
- gluten free
- Dairy free
- Very easy to make
Variations
If you like to make things spicy try adding some dried chipotle chilli, sriracha sauce or chilli powder to the mix.
You could make this without tahini if you can’t get hold of it or don’t like the taste. It will need extra lemon juice.
What to eat with sweet potato hummus
Hummus tastes great as a dip served with:
- Toasted pitta bread or garlic and herb flatbreads
- Crunchy roasted chickpeas
- Easy lamb koftas
- Chicken fajitas
- Tortilla crisps
- Crudites – carrots, peppers and cucumber cut into batons
FAQs
How long does hummus last?
Homemade hummus will keep for 5 to 7 days in an airtight container in the fridge.
Is hummus good for you?
This hummus is high in protein and fibre. It has plenty of vitamin A and vitamin C, iron and potassium.
It is also high in monounsaturated fat and low in saturated fat.
Is hummus a good snack for weight loss?
Hummus can be a great snack if you’re trying to lose weight but as with everything else, it needs to be portion controlled.
Why is my hummus bland?
It’s important to taste and adjust the seasoning of hummus. It may need more salt, tahini or lemon juice to bring out the flavours.
What is tahini?
Tahini is a paste made from sesame seeds and salt. When added to hummus it helps to create the creamy texture.
It is very similar to nut butter and has a relatively high fat content.
Ingredients
Chickpeas – tinned are fine to use in this recipe
Sweet potato – this adds a lovely texture and sweet flavour
Garlic cloves – these will be roasted in their skins until sweet and aromatic
Olive oil – I use extra virgin olive oil for its flavour and nutrient profile
Tahini – try to buy good quality tahini that’s runny and not stiff
Lemon – fresh lemon juice is essential for flavour
Smoked paprika
Cumin
Salt and pepper
How to make roasted sweet potato hummus
- Preheat your oven at 180C.
- Chop your sweet potato – peel the sweet potato and cut into 2cm sized pieces. Place the chopped sweet potato onto a baking tray.
- Add the garlic and spices – Place your unpeeled garlic cloves on the baking tray with the sweet potato.
Sprinkle on the salt, smoked paprika and cumin and drizzle everything on the tray with olive oil. Toss everything until well coated in the spices and oil. - Roast – cook the garlic and sweet potato in the oven for around 30 minutes or until the sweet potato is soft.
Leave to cool for 5 mins. - Squeeze the garlic – once slightly cooled, squeeze the garlic cloves out of their skins.
- Add to food processor – Add the sweet potato and garlic to a food processor.
- Blend – add all the other ingredients to the food processor and blend until smooth.
- If the hummus is too thick add some more water, a little at a time, until you reach the desired consistency.
- Taste the hummus and add more lemon, salt or tahini if required.
- Serve in a bowl with drizzled with extra virgin olive oil and top with some crunchy roasted chickpeas.
Here’s the recipe for roasted chickpeas…
Great dishes to serve with sweet potato hummus….
Roast Sweet Potato Hummus with Chickpeas
Ingredients
- 1 tin chickpeas, drained
- 1 medium sweet potato
- 2 cloves garlic
- 3 tbsp tahini
- Juice of half a lemon (about 2 tablespoons)
- 1/2 tsp salt
- 1/2 tsp smoked paprika
- 1/4 tsp cumin
Instructions
- Preheat your oven at 180C
- Chop your sweet potato – peel the sweet potato and into 2cm sized pieces. Place the chopped sweet potato onto a baking tray
- Add the garlic and spices – place your unpeeled garlic cloves on the tray. Sprinkle on the salt, cumin and smoked paprika then drizzle everything on the tray with olive oil and toss until everything is well coated
- Roast – cook the garlic and sweet potato in the oven for around 30 minutes or until the sweet potato is soft
- Add to food processor – once slightly cooled, squeeze the garlic cloves out of their skins. Add the sweet potato and garlic to a food processor
- Blend – add all the other ingredients to the food processor and blend until smooth.
- If the hummus is too thick add some water, a little at a time, until you reach the desired consistency
- Taste the hummus and add more lemon, salt or tahini if required
- Serve – place in a bowl with a little olive oil drizzled on top and add some roasted chickpeas
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