This creamy roasted sweet potato and chickpea hummus is a cozy seasonal twist on the traditional version. I love how the sweetness of roasted sweet potatoes pairs perfectly with earthy chickpeas, tahini, and bright lemon juice. The warm notes of cumin, cinnamon, and smoked paprika make this dip irresistible. It’s a colorful, dairy-free appetizer that I often serve with crackers, veggie chips, or crisp-cut vegetables—ideal for gatherings or meal prep throughout the week.
Why You’ll Love This Recipe
I love this roasted sweet potato hummus because it’s:
Easy to prepare in under an hour
Smooth, creamy, and packed with flavor
Naturally vegan and gluten-free
Perfect for holidays, potlucks, or everyday snacking
Customizable with vibrant garnishes like pomegranate seeds or herbs
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 1/2 cups diced sweet potato
2 teaspoons olive oil
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 (15-ounce) can chickpeas, drained and rinsed
1–2 cloves garlic
1/3 cup tahini
2 tablespoons lemon juice, plus more to taste
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon smoked paprika
1/4 cup cold water, plus more to thin
Optional garnishes: pomegranate seeds, parsley, extra chickpeas, pumpkin seeds, olive oil, flaky sea salt, and freshly cracked black pepper
Directions
Roast the sweet potatoes: I start by preheating the oven to 425°F (220°C). Then, I toss diced sweet potatoes with olive oil, salt, and pepper on a baking sheet. After about 20–25 minutes, they’re tender and caramelized on the edges.
Blend the hummus: Once slightly cooled, I transfer the roasted sweet potatoes to a food processor along with chickpeas, garlic, tahini, lemon juice, cumin, cinnamon, smoked paprika, and water. I blend everything until smooth, adding more water a tablespoon at a time to reach the perfect creamy consistency.
Season and serve: I taste and adjust with extra salt or lemon juice if needed. Finally, I spoon the hummus into a serving bowl and top it with my favorite garnishes before serving.
Servings And Timing
Servings: 8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Variations
Spicy version: I sometimes add a pinch of cayenne or chili flakes for a little heat.
Nutty flavor: Replacing tahini with cashew or almond butter gives the hummus a richer, nuttier taste.
Herb boost: I love blending in fresh herbs like cilantro or parsley for an earthy twist.
Different beans: If I’m out of chickpeas, I use white beans or cannellini beans for a smoother consistency.
Storage/Reheating
I store the hummus in an airtight container in the refrigerator for up to 5 days. It tends to thicken as it chills, so when I want to serve it again, I stir in a splash of water or olive oil to bring back its creamy texture. This dip is best served cold or at room temperature—no reheating needed.
FAQs
How can I make this hummus even creamier?
I make sure to peel the sweet potatoes and blend them while still slightly warm. Adding cold water gradually while processing also helps achieve that silky-smooth finish.
Can I make this hummus without tahini?
Yes, I sometimes substitute tahini with nut butters like cashew or almond butter, or even sunflower seed butter for a nut-free version.
Is this recipe freezer-friendly?
I prefer to enjoy it fresh, but it can be frozen for up to 2 months. I thaw it overnight in the fridge and stir it well before serving.
What should I serve with sweet potato hummus?
I love pairing it with gluten-free crackers, veggie sticks, pita bread, or even spreading it on wraps and sandwiches.
Can I roast the sweet potatoes in advance?
Absolutely. I often roast them a day ahead and store them in the fridge to save time when preparing the hummus later.
Conclusion
This roasted sweet potato and chickpea hummus is one of my go-to dips for any occasion. The combination of sweet, savory, and spiced flavors makes it a standout addition to any table. I love how simple it is to prepare and how easily it impresses guests with its creamy texture and festive colors. Whether I’m prepping for a cozy night in or a party spread, this hummus always disappears fast!
This roasted sweet potato and chickpea hummus is a creamy, dairy-free twist on classic hummus, blending the sweetness of roasted sweet potatoes with earthy chickpeas, tahini, and warm spices. Perfect for snacking, meal prep, or entertaining.
Total Time:45 minutes
Yield:8 servings
Ingredients
1 1/2 cups diced sweet potato
2 teaspoons olive oil
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 (15-ounce) can chickpeas, drained and rinsed
1–2 cloves garlic
1/3 cup tahini
2 tablespoons lemon juice, plus more to taste
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon smoked paprika
1/4 cup cold water, plus more to thin
Optional garnishes: pomegranate seeds, parsley, extra chickpeas, pumpkin seeds, olive oil, flaky sea salt, black pepper
Instructions
Preheat oven to 425°F (220°C). Toss diced sweet potatoes with olive oil, 1/4 tsp salt, and black pepper on a baking sheet. Roast for 20–25 minutes until tender and caramelized.
Once slightly cooled, transfer sweet potatoes to a food processor with chickpeas, garlic, tahini, lemon juice, cumin, cinnamon, smoked paprika, and 1/4 cup cold water.
Blend until smooth. Add more water as needed to reach desired creamy consistency.
Taste and adjust salt or lemon juice to your preference.
Spoon into a serving bowl and garnish as desired before serving.
Notes
Add cayenne or chili flakes for a spicier version.
Substitute tahini with almond, cashew, or sunflower seed butter.
Blend in herbs like parsley or cilantro for an earthy twist.
Use white beans or cannellini beans instead of chickpeas for a creamier texture.
Roast sweet potatoes ahead to save time when assembling later.
