This Roasted Sweet Potato Hummus Dip is jam packed with bold flavors and highly addictive!! Ultra creamy and super smooth, this dip is the perfect healthy appetizer or snack and can be used as a spread!

*Updated*

This post was originally published in September 2017. I edited the photos and updated the post below to include more information about sweet potato hummus. Plus, I added a recipe video to show you how easy this creamy hummus is to make!

Hi there, friends! I know a few weeks ago I said that I won’t be posting any fall recipes until after the first official day of fall (September 22^nd), but apparently I lied.

However, I have a good reason for going back on my word! You see, it seemed like everyone and their mother was posting fall recipes weeks (and weeks) ago, and I started to feel left out. Essentially, FOMO set in. Big time.

So, I said the heck with it and gave in to fall flavored food. But, just case you want to write me off for life as a prevaricator, I’m offering up one of my favorite snacks as a bribe to stay in your good graces. Hummus! But not just any plain ‘ole hummus – hummus so creamy and so dreamy it will blow your mind!

Roasted Sweet Potato Hummus Dip

Also known as sweet and spicy hummus!

Super creamy, smoky, mildly spicy, slightly sweet, earthy hummus with delicious undertones of fragrant caramelized sweet potatoes, fiery harissa and nutty tahini. Lovingly topped with salty, crunchy pumpkin seeds, fresh parsley, piquant crushed red pepper flakes and aromatic za’atar.

Basically it’s autumn in glorious dip form! Fragrant, spicy and sweet, this sweet potato dip is guaranteed to become your go to dip for all fall occasions! From snack time to game day or Holiday entertaining, if you need a snack or appetizer this is it!

Shoot, I would even eat this sweet potato hummus with a shovel for dinner and call it a day! (Don’t give me that look! Make this and I pinky-promise you will be wanting to make a meal out of it too!)

What is sweet potato hummus?

Sweet potato hummus is a delicious, flavorful twist on traditional Middle Eastern dip or spread. It is made by blending cooked chickpeas (garbanzo beans) and cooked sweet potatoes with garlic, tahini (ground sesame seeds), lemon juice and other seasonings in a food processor. Essentially, it is classic hummus with the addition of nutrient dense sweet potatoes!

What does sweet potato hummus taste like?

Sweet potato hummus is creamy and thick with a rich, smoky, and slightly sweet taste.

How to use sweet potato hummus?

Flavored hummus is extremely versatile and can be served in numerous ways!

• Use hummus as a spread for sandwiches instead of mayonnaise or mustard.
• Replace avocado with sweet potato and top with a fried egg for a delicious twist on avocado breakfast toast.
• Spread sweet potato hummus on toasted crostini and top with prosciutto for an easy, elegant appetizer.
• Use hummus as a dip with pita bread or pita chips.
• Pair hummus with fresh vegetables (carrots, celery, broccoli, cauliflower) to create a healthy crudite platter.
• Use prepared hummus as a filling for deviled eggs.
• Serve hummus as a topping for falafels.
• Dollop hummus on grain bowls or Buddha bowls for a burst of creamy flavor.

How to make sweet potato hummus?

1. Preheat oven:  Adjust oven rack to middle position of the oven and preheat to 400 degrees F.
2. Season potatoes:  Line a large baking sheet with parchment paper for easy clean up. Add sweet potato and garlic. Drizzle potatoes with 2 tablespoons of olive oil and season generously with salt and pepper. Toss to coat.
3. Roast:  Transfer to the oven and roast, tossing halfway through, until sweet potato is fork tender and lightly browned, about 30 minutes. Remove from oven, set aside and allow to cool slightly.
4. Optional for the creamiest hummus:  While the potatoes are roasting, cook the chickpeas (again!). Place chickpeas in a medium saucepan and sprinkle with baking soda. Add enough water to cover the chickpeas by 2-inches of water. Bring water to a boil over high heat. Boil for 15-20 minutes or until chickpeas are very soft. Transfer chickpeas to a fine-mesh strainer. Drain and rinse well with cool water. Discard the chickpea skins (they should have fallen off during cooking process).
5. Make the hummus:  In a food processor or high-powered blender, combine the lemon juice, roasted garlic and ¾ teaspoon of salt. Pulse until the garlic is finely chopped.
6. Add the tahini to the food processor and process until mixture is thick and creamy, stopping to scrape down the side as necessary.
7. Add the water:  With the processor running, add in ¼ cup of ICE COLD water 1 tablespoon at a time. Stop and scrape down the side of the bowl as necessary if mixture seizes up on you. Blend until the mixture is smooth and thick.
8. Add the potatoes and the cooked chickpeas to the food processor. Blend until mixture is smooth, about 3 minutes. Add in the harissa and molasses. Process again until mixture is very creamy and silky smooth, adding more ice cold water (1 tablespoon at a time) until desired creaminess is achieved. (I used 2 more tablespoons of water.)
9. Serve:  Taste and adjust for seasoning with salt, pepper and more lemon juice if desired. Transfer to a serving bowl and top with optional garnishes of your choice. Enjoy!

Tips for the best Sweet Potato Hummus:

1. 1. The recipe calls for a heaping 1 ½ cups of diced sweet potatoes, which is approximately 1 small sweet potato. Don’t feel like you have to be exact with the measurement here! If you use a little bit more, or less, diced sweet potato, that is fine! Just be prepared to scale the amount of cold water, up or down accordingly, in the hummus.
   2. The sweet potato hummus recipe below calls for 1 tablespoon of Harissa, which can be found in the ethnic isle of most grocery stores. If you aren’t a fan of spicy food, I would scale the harissa back to a scant tablespoon, but do not leave it out entirely!
   3. For ease and convenience the recipe below uses canned chickpeas. However, if you want to save money, and have a fresher, creamier tasting hummus, I highly recommend cooking your own dried chickpeas! The entire process is SUPER simple and can be done in the slow cooker. I included instructions in the notes section of the recipe below.
   4. The consistency of your hummus completely relies on personal taste. I used about 6 tablespoons of water in mine. For a thinner consistency, use more water; for a thicker consistency, use less water. Just make sure you are streaming in the water one tablespoon at a time, WITH the motor running. Also, make sure your water is ICE COLD, as it gives the hummus a fluffier mouth feel.
   5. If you aren’t a fan of chickpeas, you can absolutely substitute an equal amount of cooked white beans for the chickpeas!
   6. The hummus can be stored, covered, in the refrigerator for up to 4 days.

How to make sweet potato hummus step by step photos:

How to make sweet potato hummus smoother?

There are a few simple tricks to making hummus super smooth and creamy hummus:

1. Baking soda.  This trick comes from Israeli chef, Michael Solomonov, who is renowned for making the very best hummus! Chickpeas straight from a can are undercooked. No matter how long you run the food processor they will never blend into creamy perfection and your hummus will be grainy. The solution is to boil canned chickpeas with baking soda for 15-20 minutes. The baking soda helps break down the chickpea skin and will result in an incredibly smooth hummus!
2. Good tahini.  There are a lot of mediocre tahini brands out there, and since tahini is one of the main ingredients in hummus it is crucial you use a good brand. Also, make sure you don’t skimp out on the tahini either. If you are making plain hummus, you need approximately 1/2 cup of tahini per can of chickpeas while flavored hummus needs about 1/3 of a cup. Last tahini tip, make sure you whip the tahini into a paste before incorporating the chickpeas.
3. Ice cold water.  Using ice cold water will help make the hummus super fluffy and light!
4. Fresh lemon juice.  Store-bought lemon juice is lackluster in flavor, so make sure you use freshly squeezed lemon juice! The acidity will help bring out the flavors in hummus.

How to store hummus?

Sweet potato hummus should be stored in an airtight container in the refrigerator.

How long does sweet potato hummus keep?

Properly stored, homemade hummus will last up to four days.

How many calories in sweet potato hummus? How many carbs?

The exact number of calories and carbohydrates in hummus will vary from recipe to recipe. There are approximately 99 calories and 13 grams of carbohydrates per serving in sweet potato hummus.

Ultra creamy, super dreamy and rocking all the sweet and spicy vibes, this Roasted Sweet Potato Hummus is a party for the taste buds!

Until next time, friends, cheers – to fall flavored food.

XOXO

Cheyanne

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The best Sweet Potato Hummus recipe plus step by step video👇

Print Recipe

4.93 from 13 votes

Sweet Potato Hummus Dip

This Roasted Sweet Potato Hummus Dip is jam packed with bold flavors and highly addictive!!  Ultra creamy and super smooth, this dip is the perfect healthy appetizer or snack and can be used as a spread!

Prep Time10 mins

Cook Time35 mins

Total Time45 mins

Course: Appetizer, Snack

Cuisine: American, Fusion, Mediterranean, North African

Keyword: chickpeas, dip, hummus, roasted, spread, sweet potato, tahini, vegetarian

Servings: 8

Calories: 99kcal

Author: Cheyanne Holzworth

Equipment

• baking sheet
• Food Processor

Ingredients

• 1 ½ Cups Sweet Potato – peeled and large dice (SEE NOTES)
• 2 cloves Garlic – peeled and smashed
• Olive Oil
• Kosher Salt
• 1 Cup Cooked Chickpeas (SEE NOTES)
• 1/2 tsp Baking Soda
• ½ Lemon – juiced (about 2 tablespoons)
• 1/3 Cup Tahini
• 1 TBS Harissa Paste - to taste (SEE NOTES)
• 1 ½ TBS Pomegranate Molasses
• Ice Cold Water as needed

Optional Garnishes and Serving Options: Za’atar, Fresh Parsley, Pepitas (pumpkin seeds), Crushed Red Pepper Flakes, Olive Oil, Naan Bread, Pita Chips, Vegetables

Instructions

• Preheat oven:  Adjust oven rack to middle position of the oven and preheat to 400 degrees F.
• Season potatoes:  Line a large baking sheet with parchment paper for easy clean up.  Add sweet potato and garlic.  Drizzle potatoes with 2 tablespoons of olive oil and season generously with salt and pepper.  Toss to coat.
• Roast:  Transfer to the oven and roast, tossing halfway through, until sweet potato is fork tender and lightly browned, about 30 minutes.  Remove from oven, set aside and allow to cool slightly.
• OPTIONAL FOR CREAMIEST HUMMUS:  While the potatoes are roasting, cook the chickpeas (again!).  Place chickpeas in a medium saucepan and sprinkle with baking soda.  Add enough water to cover the chickpeas by 2-inches of water.  Bring water to a boil over high heat.  Boil for 15-20 minutes or until chickpeas are very soft.  Transfer chickpeas to a fine-mesh strainer.  Drain and rinse well with cool water.  Discard the chickpea skins (they should have fallen off during cooking process).
• Make the hummus:  In a food processor or high-powered blender, combine the lemon juice, roasted garlic and ¾ teaspoon of salt.  Pulse until the garlic is finely chopped.
• Add the tahini to the food processor and process until mixture is thick and creamy, stopping to scrape down the side as necessary.
• Add water: With the processor running, add in ¼ cup of ICE COLD water 1 tablespoon at a time.  Stop and scrape down the side of the bowl as necessary if mixture seizes up on you.  Blend until the mixture is smooth and thick.
• Add the potatoes and the cooked chickpeas to the food processor.  Blend until mixture is smooth, about 3 minutes.  Add in the harissa and molasses.  Process again until mixture is very creamy and silky smooth, adding more ice cold water (1 tablespoon at a time) until desired creaminess is achieved.  (I used 2 more tablespoons of water.)
• Serve: Taste and adjust for seasoning with salt, pepper and more lemon juice if desired. Transfer to a serving bowl and top with optional garnishes of your choice.  Enjoy!

Video

Notes

1. The recipe calls for a heaping 1 ½ cups of diced sweet potatoes, which is approximately 1 small sweet potato or 8 1/2 ounces of diced potatoes.  Don’t feel like you have to be exact with the measurement here!  If you use a little bit more or less diced sweet potato that is fine!  Just be prepared to scale the amount of cold water, up or down accordingly, in the hummus.
2. Harissa can be found in the ethnic isle of most grocery stores.  If you aren’t a fan of spicy food, I would scale the harissa back to a scant tablespoon, but do not leave it out entirely!  If you like things really spicy, use 2 tablespoons of harissa.
3. If you want to save money, and have a fresher, creamier tasting hummus, I highly recommend cooking your own dried chickpeas!  The entire process is SUPER simple and can be done in the slow cooker.  I included instructions below.
4. While step 4 is completely optional, it is highly recommended!  Overcooking the chickpeas until they are incredibly soft will result in a super creamy and light hummus!!
5. Make sure your water is ICE COLD, as it gives the hummus a fluffier mouth feel.
6. If you aren’t a fan of chickpeas, you can absolutely substitute an equal amount of cooked white beans for the chickpeas!
7. The hummus can be stored, covered, in the refrigerator for up to 4 days.

How To Cook Chickpeas in the Slow Cooker:

Note: heaping 1/3 cup dried chickpeas = 1 cup cooked chickpeas.

1. Cook the chickpeas (DO NOT SOAK): Place the dried chickpeas in a slow cooker. Add 32 ounces of water (or vegetable stock), ½ onion, and 1 teaspoon of salt. Cover slow cooker and cook on high for 3 hours, or until tender.

2. Drain and discard onion.

3. Transfer the cooked chickpeas to a large clean kitchen towel or paper towels, and dry, massaging the chickpeas gently to remove their skin.

Nutrition

Calories: 99kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Sodium: 112mg | Potassium: 167mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3555IU | Vitamin C: 5.2mg | Calcium: 28mg | Iron: 0.8mg

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