A vibrant, flavour-packed twist on classic hummus
If you are looking for a dish that is simple to make but feels more elevated, this roasted sweet potato hummus is a perfect choice. It is a combination that hits all the right notes, creamy, sweet, savoury, and just a little bit smoky from the roasting. Ideal for sharing, sweet potato hummus brings a fresh twist to everyday ingredients.
Pairing sweet potatoes with the already classic hummus, nutty richness takes it to another level. The natural sweetness of the potatoes balances the savoury, garlicky depth of the hummus.
Top tip for making roasted sweet potato hummus
Roasting the sweet potatoes before mixing them with the rest of the ingredients is really elevating the dish. Roasting, brings out the sugars in the sweet potatoes, creating those golden slightly crispy edges that contrast beautifully with the creamy base.
Peel and cube about 300g of sweet potato. Toss the cubes with a teaspoon of cumin and a table spoon of olive oil before roasting in the oven 200C (400F) for twenty minutes.
For a full list of ingredients and how to, check out the recipe card below.
Substitutes
Instead of tahini you can use faba water, the liquid canned chickpeas come in.
For a crunchy top when serving, add a sprinkle of pumpkin seeds.
Freezable
I love making a big batch of hummus at the beginning of the summer season to keep in my freezer in portion-sized pots. It is so easy to bring a container from the freezer straight into the picnic basket or in my backpack when I go cycling to have a quick snack on the side of the road.
Batch making tips
Make a large batch of my original hummus recipe and then divide in to smaller portions to add the flavour you feel is right for the moment. With so many flavour options, you can never go wrong.
Other recipes for you to enjoy
My collection of hummus flavours are all on one pinterest board but you can find the individual recipes for my latest hits here, wasabi, spicy, beetroot, sun dried tomatoes, black bean hummus for extra protein.
Whether you serve it as a centerpiece dip or part of a larger spread, roasted sweet potatoes hummus is one of those recipes that feels simple but tastes special.
Roasted sweet potato hummus
Ingredients
Sweet potato
- 1 sweet potato a 300g
- 1 tsp cumin
- 1 tbsp olive oil
Hummus Base
- 800 g chickpeas garbanzo beans (canned, cooked)
- 3 tbsp Tahini
- 2 tbsp Cumin
- 3 tbsp Lemon juice
- 3 Garlic cloves minced
- 6 tbsp Olive oil
- 5 tbsp vegetable oil or other neutral oil
- 1 tsp salt
Instructions
Roast sweet potatoes
- Set the oven to 200 °C (400) °F
- Peel and cut 1 sweet potato a 300g into cubes.
- On a cookie sheet, toss the cubed potatoes with 1 tsp cumin and 1 tbsp olive oil
- Roast in the oven for about twenty minutes or until the sweet potato is soft.
Hummus
- Drain 800 g chickpeas but save the faba water (see tip below).
- Juice 3 tbsp Lemon juice
- Mince 3 Garlic cloves
- To a standing mixer, add 3 tbsp Tahini, 2 tbsp Cumin, 6 tbsp Olive oil, 5 tbsp vegetable oil, 1 tsp salt, lemon juice and minced garlic.
- Mash the roasted sweet potatoes roughly with a fork before adding them to the mixer.
- MIx all ingredients on high speed for about five minutes or until the hummus has reached the consistency you like. For a smoother hummus, mix for longer.
- Taste the hummus and add more salt, cumin and lemon juice as needed.
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