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!
Course: Appetizer, Snack
Cuisine: American, Fusion, Mediterranean, North African
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!
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.
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.
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.
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!!
Make sure your water is ICE COLD, as it gives the hummus a fluffier mouth feel.
If you aren’t a fan of chickpeas, you can absolutely substitute an equal amount of cooked white beans for the chickpeas!
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.