Roasted Sweet Potato Hummus - a family favourite hummus dip made with the natural sweetness of roasted sweet potato and chickpeas.
Sweet Potato Hummus
I first tasted sweet potato hummus from the local grocery store here, my kids loved it, I think it was that lovely sweetness from the sweet potatoes. So I just had to a have a go of making some of my own Roasted Sweet Potato Hummus.
This is super easy to make the only effort part is roasted the sweet potato, but oh my is it worth it.
Tahini in Hummus
Tahini is a paste made from toasted hulled sesame seeds, it adds flavour and it commonly used in Hummus. To keep the calories low I use a very small amount, but I have also made this hummus without and so if you want to skip it all together because you don't have any on hand and don't want to purchase some just to make this recipe, it's still delicious. But I recommend adding in some plain Greek yoghurt instead. Just so you get the same consistency. This option however is not dairy free.
Toppings on Hummus
When I make this hummus, I like to finish it off with a some chickpeas which I lightly toast in a pan with some spray oil and seasoned with paprika and salt. As well as a drizzle of olive oil and some coarse sea salt. It take the humms to a whole other level and is a great party pleaser served this way.
You can skip the chickpea and olive oil topping if you prefer and just go for some paprika and coarse sea salt, but trust me when I say it's worth the extra effort.
Dippers for Roasted Sweet Potato Hummus
My favorite way to serve this Roasted Sweet Potato Hummus is with a healthy extra B pitta bread. I slice the pitta bread up into triangles. You can open it up in to two halves first, and then cut into rough triangles (makes much more this way). Then spread out on a baking tray, spray over the top with some spray oil add a pinch of salt and bake until golden at 200c/fan 180c/400f or gas mark 6. Keep an eye on them as they can go from golden to over cooked really quick.
As well as the pitta bread another great healthy option is lots of different vegetable crudites. Some of our favourites are:
- Sugar Snap Peas
- Carrot Sticks or Slices
- Baby Cucumber or Cucumber Slices
- Celery Sticks
- Bell Pepper Sticks
You can also use some crackers/crisps if you prefer. It would be great served with this Cauliflower Flatbread or Sweet Potato Flatbread for if you fancy a more bread type idea for dipping, both are really yummy!!
How long will homemade hummus last in the fridge?
Homemade hummus should keep in the fridge in a sealable tub for approximately 3-5 days. You can even freeze if you like if you don't think you will get round to using the entire batch. My kids ab
It will keep in the fridge in a sealable tub for about 1 week, but mine has never lasted that long, it's gone pretty quick whenever I make it as it's the kids favourite hummus.
More Dip Recipes
Love dips? Check out some of these other options:
- ROASTED BUTTERNUT SQUASH AND BUTTER BEAN DIP
- CHEESECAKE DIP WITH APPLE NACHOS
- LAYERED MEXICAN DIP
- LOUISIANA REMOULADE DIP
- MANGO SALSA
- PEA GUACAMOLE
- TOMATO AND RED ONION RELISH
- RANCH DRESSING
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For the roasted sweet potato
- 450g of raw sweet potato, peeled and cubed
- 1.5 teaspoons of paprika (not smoked)
- salt and black pepper
- cooking oil spray
For the Hummus
- 2 cloves of garlic
- 1 15.5oz (439g) can of chickpeas, including liquid
- 1 teaspoon of ground cumin
- 1 teaspoon of paprika (not smoked)
- juice of a whole lemon
- 1 tablespoon of tahini paste
- sea salt to taste
For the topping:
- ½ cup (approx 100g) of chickpeas, canned
- ½ teaspoon of paprika (not smoked), plus more for sprinkling
- pinch of cumin
- pinch of fine sea salt
- cooking oil spray
- pinch of coarse sea salt
- 2 teaspoonS of olive oil
- Preheat oven to 200c (180c fan), 400f or gas mark 6
- Place sweet potato on a baking tray lined with parchment paper, spray with spray oil, sprinkle with the paprika, and toss to coat, season with a pinch of salt and black pepper. Spray again with some spray oil, place in the oven and roast until golden and softened (approx 30-40 minutes)
- Add the chickpeas (including liquid), roasted sweet potato, juice of a lemon, cumin, paprika, garlic, tahini paste and blend or food process until a smooth consistency, if needed add in a little bit of water at a time to help blending process.
- Once smooth, taste and season with salt to required taste.
- Spray a frying pan over a medium high heat with some cooking oil spray. Add the ½ cup of chickpeas, paprika, pinch of cumin and salt and toast fry until a deep golden all over.
- Add the chickpeas to the top of the hummus, drizzle with the olive oil and then add a sprinkle of paprika and pinch of coarse sea salt to the top.
- Dig in and enjoy!!
- Store Hummus in a container in the fridge, it should keep for approx 3-5 days
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
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All Clad Non Stick Pan Set
TOMORAL Measuring Cups and Spoons
ZeZaZu Parchment Paper Sheets for Baking (100 Sheets), Precut 12 x 16 inches - Exact Fit for Half-Sheet Baking Pans, Unbleached, Dual-Sided Coating, Siliconized, Non-Stick, RECLOSABLE Pack
Baking Tray Set of 4, HaWare Stainless Steel Baking Sheet –Rimmed Pan Baking Sets -Healthy & Non Toxic, Easy Clean & Dishwasher Safe (Large Size)
Ninja BL682UK2 1500W Food Processor with Nutri Auto-iQ
Vitamix Explorian Blender
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 122Total Fat 3.4gSaturated Fat 0.8gTrans Fat 0gUnsaturated Fat 5gCholesterol 0mgSodium 313mgCarbohydrates 18.9gFiber 3.7gSugar 2.8gProtein 4.1g
Nutritional information, values, points etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.