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Sweet Potato Hummus Recipe

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4.1 from 28 reviews

This vibrant Sweet Potato Hummus is a delicious twist on the classic Mediterranean dip, combining roasted sweet potatoes with creamy tahini, tender chickpeas, and flavorful spices. Perfect as an appetizer or snack, it features a smooth, silky texture enhanced by pomegranate molasses and a hint of harissa for mild heat. Garnish with hot honey, roasted pumpkin seeds, and fresh parsley for a stunning presentation that’s sure to impress.

  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings
  • Category: Appetizer, Snack
  • Method: Roasting
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Ingredients

Roasted Sweet Potatoes and Garlic

  • 1 ½ cups chopped sweet potatoes, peeled and large dice (about 2 small sweet potatoes or 9 ounces)
  • 2 cloves garlic, smashed and peeled
  • 1 tbsp olive oil
  • ¾ tsp kosher salt
  • Heaping ¼ tsp ground black pepper

Hummus Base

  • 1 (15 ounce) can chickpeas, do not drain
  • ½ cup tahini, well stirred
  • 2 tablespoons lemon juice
  • 1 ½ tablespoons pomegranate molasses
  • 1 tablespoon harissa sauce (mild preferred)
  • Salt and pepper: ½ tsp salt and scant ¼ tsp ground black pepper for processing
  • 6 tablespoons reserved chickpea liquid (aquafaba) or ice-cold water, plus extra as needed

Optional Toppings

  • Hot honey
  • Roasted pumpkin seeds
  • Chopped parsley
  • Za’atar spice blend

Instructions

  1. Preheat Oven: Adjust the oven rack to the middle position and preheat to 425°F (400°F convection/fan-forced).
  2. Season Sweet Potatoes: Line a large baking sheet with parchment paper. Spread the diced sweet potatoes and smashed garlic cloves on the sheet. Drizzle with 1 tablespoon olive oil and toss with your hands to coat evenly. Season with ¾ teaspoon salt and a heaping ¼ teaspoon pepper, tossing again to coat the veggies fully in seasoning.
  3. Roast Sweet Potatoes: Roast the potatoes in the oven for 26 to 32 minutes, tossing halfway through, until very fork tender and caramelized. Remove from oven and place on a wire rack to cool completely.
  4. Soften the Chickpeas: Place the chickpeas with their liquid into a microwave-safe bowl, cover with a vented lid, and microwave on high for 4 to 6 minutes until very soft. Drain the chickpeas, reserving the liquid for later use. (Alternatively, simmer chickpeas on stovetop until soft.)
  5. Process Garlic and Lemon Mixture: In a food processor, combine the roasted garlic cloves, 4 tablespoons reserved chickpea liquid, lemon juice, ½ teaspoon salt, and scant ¼ teaspoon pepper. Process until garlic is minced and mixture becomes slightly foamy. Scrape down the sides.
  6. Add Tahini: Add tahini to the processor and blend for 1 minute. Scrape down the bowl and process again for 45 seconds to 1 minute until thick and creamy.
  7. Add Liquid: With processor running, slowly add 6 tablespoons chickpea liquid or ice-cold water. Stop once all liquid is incorporated. Scrape down the sides and process for an additional 30 seconds to 1 minute until thick.
  8. Add Chickpeas: Add the softened chickpeas to the mixture and process for 2 minutes, stopping once to scrape the bowl clean, until very smooth.
  9. Add Roasted Sweet Potatoes, Molasses, and Harissa: Add the cooled roasted sweet potatoes, pomegranate molasses, and harissa sauce to the food processor. Blend for 1 to 2 minutes until the hummus is creamy and silky.
  10. Adjust Consistency and Seasoning: Taste the hummus and adjust salt, pepper, and consistency by adding additional chickpea liquid or cold water one tablespoon at a time. Optionally, stir in 1 heaping tablespoon olive oil for added richness.
  11. Garnish and Serve: Transfer the hummus to a serving bowl and garnish with hot honey, roasted pumpkin seeds, chopped parsley, and a sprinkle of za’atar if desired. Serve immediately and enjoy!

Notes

  • Sweet Potatoes: Approximately 1 ½ cups equals about 2 small sweet potatoes or 9 ounces. You can adjust the amount and compensate with liquid to achieve desired consistency.
  • Chickpeas: For best flavor and texture, cook dry chickpeas from scratch, reserving cooking liquid instead of canned. Canned chickpeas work fine for convenience.
  • Harissa: Available as sauce or paste in international aisles of most stores, comes in mild to spicy varieties. Choose your preferred heat level.
  • Scaling: Use the slider in the recipe card to adjust servings and ingredient amounts accurately.
  • Questions: Feel free to ask in the comments for recipe clarifications or tips.
  • Nutrition: Provided values are estimates based on 8 servings and may vary depending on brands and measurements.

Find it online: https://cookingwithsarah.com/sweet-potato-hummus-recipe/