I roast sweet potato until the edges glow and the centers go soft, then I blend it into hummus. The mix feels cozy and bright. I reach for tahini, lemon, and garlic, and the bowl comes alive. We make it when friends drop by and the tray goes clean fast. This dip fits my list for hummus recipes and sweet potato hummus that tastes mellow and warm. I plate it for vegetarian appetizers and healthy dips that people scoop without fuss. It works for middle eastern recipes I cook at home, and for easy snack recipes when I need a quick win. I serve it with carrots, cucumbers, or warm pitas. I swirl olive oil over the top and a dust of paprika. The color looks sunny and the taste lands gentle then deep. We eat, we talk, and the bowl scrapes clean.
Table of Contents
- 1 Key Takeaways
- 2 Easy Roasted Sweet Potato Hummus Recipe
- 3 Ingredients for Roasted Sweet Potato Hummus
- 4 How to Make Roasted Sweet Potato Hummus
- 5 Tips for Making Roasted Sweet Potato Hummus
- 6 Making Roasted Sweet Potato Hummus Ahead of Time
- 7 Storing Leftover Roasted Sweet Potato Hummus
- 8 Try these Appetizers next
- 9 Roasted Sweet Potato Hummus
- 10 Nutrition
1 Key Takeaways
We roast sweet potato until edges turn deep and centers relax. We blitz the warm cubes with chickpeas and tahini. The bowl turns creamy and bright. This dip fits busy nights and relaxed weekends. It works for hummus recipes and for sweet potato hummus that tastes mellow and bold. It plates well for vegetarian appetizers and healthy dips. It lives on the table and vanishes fast.
I write this as Elena from Elena Cooks. I test the steps. I taste and tweak. I keep the method simple so you can cook with ease. No stress. Just clear moves and clean flavor.
Use pantry items you trust. Roast for color. Blend for smooth texture. Season and taste. Serve warm or cool. This starter fits middle eastern recipes you make at home and it doubles as easy snack recipes for school days and game nights.
2 Easy Roasted Sweet Potato Hummus Recipe
I keep a list for sweet potato recipes and I reach for it when dinner needs a lift. Sweet potato recipes help on nights when the fridge looks light. I slice, roast, and blend. The dip comes together in one bowl. The result tastes cozy and clean. The color looks sunny on a gray day. The work stays low and the payoff runs high.
When friends stop by I set out pitas and crunchy veg. People gather and scoop. The bowl empties and no one asks for a fork. This sits with hummus recipes that stress ease and flavor. The sweet potato hummus tastes soft at first then carries a smoky note from paprika. Lemon and garlic cut through. Tahini gives body and a nutty edge.
I write and cook for Elena Cooks and I test this one often. It works for vegetarian appetizers when you want color without fuss. It lands in healthy dips that you can pack for lunch. It links to middle eastern recipes and plays well with grilled chicken or grilled halloumi. For busy days it fits easy snack recipes and saves the evening.
3 Ingredients for Roasted Sweet Potato Hummus
Sweet potato cubed and peeled The cubes roast fast and go sweet and soft. The starch loosens the hummus and gives a warm color that looks inviting on the table.
Cooked chickpeas drained and rinsed The beans add body and mild flavor. They blend smooth and keep the dip steady. Save a spoon for garnish if you like texture on top.
Tahini well stirred The paste brings a nutty note and a lush mouthfeel. It ties the sweet potato to the chickpeas and makes the mix taste complete.
Lemon juice fresh The acid cuts the sweetness. It brightens the blend and lifts aromas. A little more at the end wakes the bowl.
Garlic finely minced One clove goes far. It sets a sharp edge that softens as the dip rests. You can roast the clove for a mild tone.
Extra virgin olive oil A spoon in the blend smooths the texture. A swirl on top adds shine and a rich scent that calls people over.
Ground cumin and smoked paprika These warm spices add depth and a faint smoke. They anchor the sweet potato and keep the taste grounded.
Fine sea salt Season the blend in small steps. Taste and adjust. Salt sharpens lemon and rounds tahini.
Cold water or aquafaba Add a spoon at a time. The liquid loosens the hummus and gives an airy finish without thinning flavor.
To serve pita wedges crisp veg sesame and parsley These bring crunch and freshness. The seeds add nutty notes and the herb gives a clean finish.
4 How to Make Roasted Sweet Potato Hummus
Step one heat the oven and roast Set the oven to a hot setting. Toss sweet potato with oil and a pinch of salt. Spread on a tray. Roast until tender with browned edges. Cool a short time so steam fades.
Step two prep the beans Drain and rinse the chickpeas. Pat them dry. Hold a spoon of beans for garnish if you want a bit of bite on the top.
Step three blend the base Add roasted sweet potato chickpeas tahini lemon garlic cumin paprika and salt to a processor. Pulse until smooth. Scrape the sides and pulse again.
Step four adjust the texture With the motor running add cold water or aquafaba a spoon at a time. Watch for a creamy flow. Stop when the blade leaves soft waves.
Step five finish and plate Taste and add lemon or salt if the flavor needs lift. Spoon into a shallow bowl. Swirl olive oil. Dust paprika. Add sesame and parsley. Serve with warm pita and crisp veg.
5 Tips for Making Roasted Sweet Potato Hummus
Roast to color not just time. The edges should brown and the centers should mash with a spoon. That caramel touch gives depth that marks the best hummus recipes on your table.
Use cold water when blending. The chill helps the emulsion set. The blades work less and the hummus turns light. For a silkier finish peel chickpea skins while you watch a show.
Season in stages. Salt early then taste near the end. A pinch of cumin can turn a flat bowl into a rich one. A small squeeze of lemon cuts through and keeps sweet potato hummus lively.
6 Making Roasted Sweet Potato Hummus Ahead of Time
I build this dip the night before guests come by. The flavor rests and deepens. The texture settles and stays smooth. When people arrive I only add a fresh swirl of oil and a dust of paprika.
Store the base in a sealed tub. Press a piece of parchment on the surface to limit air. The color stays bright and the top does not dry. Stir before serving to wake the sheen.
For menu planning I file this under sweet potato dishes which are steady and friendly to prep days. It sits well with flatbread and salad. It helps me plan sweet potato meals without stress.
7 Storing Leftover Roasted Sweet Potato Hummus
Spoon leftovers into a small container so less air sits on top. Cover and chill. The dip keeps for four days. Stir before serving and add a thin ribbon of olive oil.
If the texture looks thick add a spoon of cold water and fold with a spatula. The mix loosens and shines. Taste and add a pinch of salt or lemon so the flavor stays clear.
This batch travels well in lunch boxes. Pack with carrots cucumbers and pita. The snack feels balanced and keeps you full. It fits easy snack recipes that help on busy weeks.
8 Try these Appetizers next
9 Roasted Sweet Potato Hummus
Roasted Sweet Potato Hummus sweet potato recipes
Ingredients
For the Hummus
- 1 medium sweet potato peeled and cubed
- 1 can chickpeas drained and rinsed 400 g
- 3 tablespoons tahini well stirred
- 2 tablespoons lemon juice fresh
- 1 garlic clove minced
- 2 tablespoons extra virgin olive oil plus more for serving
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika plus more for garnish
- 0.5 teaspoon fine sea salt more to taste
- 2 to 4 tablespoons cold water to loosen
For Serving
- Warm pita wedges or flatbread
- Carrot sticks cucumber slices bell pepper strips
- Toasted sesame seeds fresh parsley
Instructions
Roast and Prep
- Heat oven to 220 C. Toss sweet potato with a little olive oil and a pinch of salt. Spread on a tray. Roast 20 minutes until tender. Cool five minutes.
- Reserve a spoon of chickpeas for garnish if you like.
Blend
- Add roasted sweet potato, chickpeas, tahini, lemon juice, garlic, cumin, paprika, salt, and two tablespoons water to a food processor.
- Blend until smooth. Stop and scrape the bowl. If the mix looks thick, pulse in more cold water a spoon at a time until creamy.
Finish and Serve
- Taste and add more lemon, salt, or cumin. Spoon into a shallow bowl.
- Swirl a little olive oil on top. Add paprika, sesame seeds, and parsley. Serve with pita and crunchy veg.
10 Nutrition
A two spoon serving lands near one hundred ten calories with a balance of carbs fiber and protein. Fat stays modest from tahini and olive oil. Sodium sits in a friendly range when you season to taste at home. This lines up with healthy dips that support steady energy through the day.
The fiber from sweet potato and chickpeas helps you feel full. Plant protein supports a quick lunch. Lemon brings vitamin C and the spices carry antioxidants. Simple food can do good work.
For label style numbers per two spoons think carbs near thirteen grams fiber near three grams protein near three grams fat near five grams and sodium near one hundred sixty milligrams. Keep portions sensible and enjoy the bowl with friends.
Written by Elena for Elena Cooks at https://www.elenacooks.com. This piece folds in ideas from middle eastern recipes and keeps a calm tone for home cooks at every level.
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