Stepping up our hummus game with this Roasted Sweet Potato Hummus. Homemade hummus (because homemade is always better) topped with chilli oil and crispy toasted pine nuts. It’s the simplest to throw together, but looks extra fancy and tastes even better. Serve with fresh naan or pita chips and everyone will devour this delicious hummus.
Hummus is a staple in my house. I can guarantee we’ve always got at least one tub of it in the fridge at all times. I do enjoy store-bought hummus, but homemade is just on another level. It’s fresher, tastier and just better on every level. And of course, you can customise it to make it more your vibe.
Enter my Roasted Sweet Potato Hummus.
Sweet potato is another staple in this house so I thought let’s combine the two! And roasting it will make it extra special. It’s simple, yet so flavourful and colourful. This hummus is honestly just so smooth and creamy, you won’t be able to stop yourself from eating it all!
The details
We start with the sweet potato. Roast in the oven or air fryer along with some olive oil until it comes out nice and tender. While that’s roasting get cracking on the hummus and pine nuts.
Blend together chickpeas, tahini, garlic, lemon juice, olive oil, cumin and salt and pepper. I love adding cumin for a little extra kick. Also, get a pan ready to toast some pine nuts. These will add a nice crispy texture. They only need about a minute or two on medium heat. Be sure to give the pan a few shakes so they don’t burn on one side.
The last part is the chilli oil. I know you can make your own but we’re already making hummus from scratch so I figure it’s okay to go store-bought for this one!
When the sweet potato is ready, blend it into the hummus and you’re done!
Grab a nice big serving bowl. A shallow bowl is best for dipping into. Swirl in your delicious hummus, then add the pine nuts and finish with a drizzle of chilli oil and some fresh coriander for garnish.
Lastly, warm naan placed on the side is my first choice for dipping and is so delicious. But of course, pita chips, crackers, or carrot sticks are great too!
If you’re looking for more appetizers, here are some of my favourites:
- Crispy Spinach and Feta Filo Bites with Spicy Honey
- Peach and Brie Puff Pastry Tarts
- Chipotle Hasselback Baby Potatoes
- Honey Whipped Feta with Grilled Peaches and Proscuitto
- Cheesy Spinach and Bacon Filled Pastries
- Extra Flaky Spring Onion Pancakes
Lastly, if you like this Roasted Sweet Potato Hummus be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you do make this recipe, don’t forget to tag me on Instagram!
ROASTED SWEET POTATO HUMMUS
Course: AppetizersDifficulty: Easy4
servings10
minutes30
minutes40
minutesA smooth and creamy hummus packed with flavour.
Ingredients
1 medium sized sweet potato
1 can chickpeas, drained and rinsed
1 tbsp tahini
3 garlic cloves
juice of 1 lemon
1 tbsp olive oil
1 tsp cumin
1/4 cup pine nuts
chilli oil (as much as your heart desires)
fresh coriander for garnish
Directions
- Coat the sweet potato in olive oil and roast in the oven for 45 minutes or the air-fryer for 40 minutes at 180 degrees C. Let cool for about 10 minutes before peeling off the skin.
- In a food processor or NutriBullet blend together to chickpeas, tahini, garlic, lemon juice, olive oil and cumin. When the sweet potato is cooled and peeled, add that in as well and blend until smooth.
- In a small pan on medium heat toast the pine nuts for about a minute.
- Scoop the hummus into a serving bowl and top with the toasted pine nuts, a drizzle of chilli oi l and some fresh coriander.
Notes
- Store in the fridge for up to a week.
