Roasted sweet potato hummus is a smooth, creamy dip made with chickpeas, tahini, and caramelized sweet potato for extra flavor and natural sweetness. Roasting the garlic and sweet potato adds depth and richness you don’t get from traditional hummus.
This version is slightly smoky, a little sweet, and perfectly balanced with warm spices like cumin and paprika. It’s easy to make in a food processor and works as a dip, spread, or even a quick lunch on toast.
How to Make Roasted Sweet Potato + Garlic Hummus
- Start by roasting the garlic and sweet potato.
- Preheat your oven to 400°F (200°C). Slice the top off a head of garlic, drizzle with oil, and wrap in foil. Place it in the oven.
- Cube the sweet potato, drizzle with oil, and season with salt and pepper. Add it to the oven and roast everything for 20 to 25 minutes, or until the sweet potato is fork tender. Let both cool slightly.
- Add the chickpeas to a food processor and blend briefly to break them down. Add the roasted sweet potato, garlic, tahini, olive oil, and spices.
- Blend until smooth, adding water a tablespoon at a time until you reach your preferred consistency. Taste and adjust salt if needed.
What to serve with roasted sweet potato hummus
Roasted sweet potato hummus is slightly sweet and savory, so it pairs well with both fresh and crunchy options. Serve it with crackers, pita, or tortilla chips, or use it as a dip for raw vegetables like carrots, cucumbers, and bell peppers. It’s also great spread on toast or sandwiches, or thinned out slightly and used as a salad dressing or pasta sauce.
Storage
Store hummus in an airtight container in the fridge for up to a week.
More Dip Recipes
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Roasted Sweet Potato + Garlic Hummus Recipe
Ingredients
- 2 cups chickpeas
- 1 sweet potato cubed and roasted (400°F, 20 min)
- drizzle of oil for roasting
- 4 cloves roasted garlic or 2 regular
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- ¼ cup tahini
- 1 tablespoon olive oil
- 4-6 tablespoons cold water or ice as needed
Instructions
- Preheat oven to 400°F (200°C).
- Slice the top off the garlic, drizzle with oil, wrap in foil, and place on a sheet pan in the oven for 45 minutes.
- Toss the sweet potato with oil, salt, and pepper and add to the same baking sheet as the garlic.
- Roast both for 20–25 minutes, or until the sweet potato is tender. Let cool slightly.
- Add chickpeas to a food processor and blend briefly.
- Add roasted sweet potato, garlic, tahini, olive oil, and spices.
- Blend until smooth, adding very cold water or ice (my preference) as needed to reach your desired consistency.
- Taste and adjust seasoning. Serve or chill.
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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