This Spicy Sweet Potato Hummus is creamy, dreamy, oh so flavorful. Roasting the garlic and sweet potatoes takes this delicious dip to the next level and will keep you coming back for more!
spicy roasted sweet potato hummus
Say hello to my new favorite hummus!
As Stefon would say, this dip has it all: a luxuriously creamy texture, the most addictive spicy sweet and savory flavor profile, and the powerhouse combination of veggies and beans to help you meet all those fiber, vitamin, and nutrient goals.
I’ve made it a few times now and it never lasts long in our house. We ate almost the entire batch while cooking brunch a few weeks ago and it made another appearance on Super Bowl Sunday to offset our cheese consumption.
This delish dip is great with pita bread or chips as well as with assorted vegetables like celery, carrots, broccoli, cauliflower, cucumber, and so much more. I love it on crackers and pretzels too!
Ingredients needed:
- sweet potato
- olive oil
- salt and pepper
- canned chickpeas (liquid reserved)
- lemon
- tahini
- cumin
- ground cayenne pepper
- smoked paprika
- ice cubes
I like to whip a little of the chickpea liquid (aquafaba) into the hummus to make it super smooth and creamy. In a pinch you can absolutely use cold water instead!
The tastiest topping:
Chili oil and Calabrian Chili Paste or Crushed Calabrian Chili Peppers are my dream combo for topping this roasted sweet potato hummus. These particular brands I snag at my local World Market but there are so many types to choose from and they can be found at HEB, Kroger, Publix, and many large grocery stores.
This is the ultimate spicy and flavorful topping that pairs so well with the flavors of the tahini, chickpeas, and sweet potato. I usually keep a little extra on hand so I can replenish it about halfway through when we’ve devoured it all off the top. So delish!
Now that you’re armed with all the essentials, let’s make some hummus!
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ROAST THE SWEET POTATO
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Preheat oven to 400℉. Line a baking sheet with parchment paper *OR* lightly rub with olive oil.
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Peel sweet potato and dice into ½ inch cubes and add to the baking sheet along with 2 cloves of unpeeled garlic.
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Drizzle with (2 tsp) olive oil and mix together so all the cubes are coated . Sprinkle with a teeny bit of salt and pepper and arrange the sweet potato and garlic so everything is spaced in an even layer.
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Place baking sheet on the center rack of the oven and roast for 20-25 minutes.
SOFTEN THE CHICKPEAS
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While the sweet potato roasts, cook the canned chickpeas so that they’re extra soft. This will help remove some of the skins and make them extra creamy when we blend the hummus. This step is optional but a favorite of mine when I make hummus.
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Pour around ¼ cup of the chickpea liquid into a small bowl and set aside. Drain off the rest and add the beans to a medium saucepan with ½ tsp baking soda.
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Pour in water until water line is about 1-2 inches above the chickpeas and boil for 10 minutes. Remove from heat and set aside to fully cool. Once cool enough to touch, gently rub the chickpeas and the skins will all float to the top. Scoop them out (it’s a-ok if some remain) and drain/rinse the beans.
TIME TO BLEND THE HUMMUS!
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Add drained chickpeas to the bowl of a food processor along with the sweet potatoes. Peel and add the garlic.
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Next add (¼ cup) tahini, juice of half a lemon, (2 TBSP) reserved chickpea liquid/aquafaba, (½ tsp) fine sea salt, (½ tsp) ground cayenne pepper, (¼ tsp) cumin, (⅛ tsp) smoked paprika. Add 2 ice cubes and blend on high speed until light and creamy for 3 minutes.
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After 3 minutes, open the pour compartment at the top of the processor and slowly stream in the olive oil while blending. Once fully incorporated, turn of the processor and give the hummus a taste-test with some pita.
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For a spicier hummus base, you can add extra cayenne or even add some of the chili oil into the hummus itself. For extra flavor, more lemon, cumin, salt, or paprika may be added. let your taste buds be your guide here! For an even creamier consistency, additional ice cubes or aquafaba may be blended into the hummus, 1 cube or 1 TBSP at a time, until desired consistency is reached. Adjust spices as needed at the end.
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Transfer hummus to a bowl and top with a hearty drizzle of chili oil and spoon crushed calabrian chili peppers into the center for a spicy, delicious and downright gorgeous topping. Love it so! Serve with an assortment of dippers like pita bread, pita chips, crackers, and/or fresh vegetables. Enjoy!
Leftover hummus will keep fantastic in an airtight container in the fridge for up to 4 days.
Calories: 168kcal, Carbohydrates: 26g, Protein: 8g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Sodium: 192mg, Potassium: 344mg, Fiber: 6g, Sugar: 4g, Vitamin A: 4682IU, Vitamin C: 6mg, Calcium: 56mg, Iron: 2mg
DelicioUS dIPPERS for this spicy sweet potato hummus
- carrot sticks or baby carrots
- sliced bell pepper or halved sweet mini peppers
- fluffy pita wedges or pita chips
- sliced cucumbers
- celery sticks
- broccoli
- cauliflower
- pretzels
- crackers
This sweet and savory hummus is also amazing with my Easy Chicken Gyros and Hummus Stuffed Peppers.
Variations
Want to mix up the flavor profile? You absolutely can! For a sweet spin on this roasted sweet potato hummus, you can skip the smoked paprika as well as the chili topping and instead spike your hummus with cinnamon and/or pumpkin spice. Serve it with cinnamon sugar pita chips for a delicious Fall spiced dessert hummus vibe.
Another awesome option is to combine the deliciousness of this sweet potato hummus with the flavors of my popular Taco Hummus and season this recipe with 1.5 tsp ground cumin, 1.5 tsp chili powder, 1 tsp sweet paprika, and a little ground cayenne pepper if you’d like some heat. Then top it with fresh Pico de Gallo and dive in with your favorite dippers!
If you get a chance to try this spicy sweet potato hummus recipe, let me know! Leave me a comment or review using the form below. I’m always so excited to hear from you, and can’t wait to hear all about your tasty creation!
Behind the Blog
It’s a freaking miracle I’m even on here posting a new recipe because all I want to be doing is reading my new book. I picked up The City of Stardust and did NOT want to put it down. I managed to tear through half the book in a sitting and know the second I touch it today I will surely need to finish it just to see how it ends.
Streaming-wise, Paul and I just finished the “based-on-a-true-story-based-on-a-lie” Apple Cider Vinegar which was BONKERS to say the least. I had no idea all of that went down in the wellness and recipe space not so long ago. So cringey. We’re anxiously awaiting the next episode of Severance which has been phenomenal so far!
Have you read or watched anything amazing lately? Do tell!
Snacking-wise, we have been scarfing copious amounts of granola bark. So good! Soccer season started back up and it’s a nice little grab and go snack that stays crunchy for ages.
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