Spicy Sweet Potato Hummus Recipe
Introduction
This spicy sweet potato hummus is a flavorful twist on a classic favorite. Roasted sweet potatoes blended with smoky spices and garlic create a creamy and vibrant dip perfect for snacking or entertaining.
Ingredients
- 2 medium sweet potatoes (about 400g), peeled and cut into 2cm cubes
- 3 tbsp olive oil, plus extra for drizzling
- 1⁄2 tsp chilli flakes, plus extra to serve (optional)
- 1 tsp smoked paprika
- 3 garlic cloves, unpeeled
- 2 tbsp tahini
- 1 lemon, juiced
- Vegetable crudités, breadsticks or crackers, and pitted olives, to serve
Instructions
- Step 1: Preheat the oven to 200°C (180°C fan/gas mark 6). Place the sweet potato cubes on a baking tray and drizzle with 1 tablespoon of olive oil. Sprinkle with chilli flakes and smoked paprika, then toss to coat evenly. Spread them out in a single layer.
- Step 2: Trim the root end of the unpeeled garlic cloves and nestle them among the sweet potatoes. Roast everything for 30-35 minutes until the potatoes are soft, tossing once halfway through for even cooking.
- Step 3: Remove the tray from the oven and let the sweet potatoes and garlic cool completely. Squeeze the roasted garlic from its skins into a food processor along with the sweet potatoes.
- Step 4: Add tahini and lemon juice to the food processor. Blitz for about 1 minute until the sweet potatoes begin to break down.
- Step 5: With the motor running, slowly pour in the remaining olive oil. Continue blending for up to 4 minutes until you achieve a smooth and creamy paste.
- Step 6: Add 50-60ml of cold water to loosen the mixture and blitz again until combined. Taste and season as desired.
- Step 7: Transfer the hummus to a serving bowl, swirl the surface with a spoon, drizzle with extra olive oil, and sprinkle with more chilli flakes if you like. Serve with vegetable crudités, breadsticks, crackers, and olives for dipping.
Tips & Variations
- For extra smokiness, try adding a pinch of cumin or chipotle powder along with the smoked paprika.
- If you prefer a milder dip, reduce or omit the chilli flakes.
- Use a blender if you don’t have a food processor, but you may need to scrape down the sides more often.
- For a nutty twist, drizzle some toasted sesame seeds on top before serving.
Storage
Store the sweet potato hummus in an airtight container in the refrigerator for up to 4 days. Stir well before serving. Reheat gently or serve chilled—it’s delicious either way.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular potatoes instead of sweet potatoes?
Regular potatoes can be used, but the hummus will have a different flavor and less natural sweetness. Sweet potatoes add a nice balance to the spices and garlic.
Is this recipe vegan and gluten-free?
Yes, this spicy sweet potato hummus is both vegan and gluten-free, making it suitable for a variety of diets.
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Spicy Sweet Potato Hummus Recipe
- Total Time: 45 minutes
- Yield: About 4 servings 1x
- Diet: Vegetarian
Description
This Spicy Sweet Potato Hummus is a vibrant twist on traditional hummus, featuring roasted sweet potatoes combined with tahini, smoked paprika, and chili flakes for a smoky, slightly spicy flavor. Perfect as a healthy dip served with vegetable crudités, breadsticks, crackers, or olives.
Ingredients
Scale
Roasted Sweet Potato & Garlic
- 2 medium sweet potatoes (about 400g), peeled and cut into 2cm cubes
- 3 tbsp olive oil, plus extra for drizzling
- 1⁄2 tsp chilli flakes, plus extra to serve (optional)
- 1 tsp smoked paprika
- 3 garlic cloves, unpeeled
Hummus Blend
- 2 tbsp tahini
- 1 lemon, juiced
To Serve
- Vegetable crudités
- Breadsticks or crackers
- Pitted olives
Instructions
- Prepare and Roast Sweet Potatoes: Preheat your oven to 200°C (180°C fan/Gas mark 6). Place the peeled and cubed sweet potatoes on a baking tray. Drizzle with 1 tablespoon of olive oil, sprinkle with chili flakes (if using) and smoked paprika, then toss everything together evenly to coat the sweet potatoes with the spiced oil. Spread the potatoes out in a single layer on the tray. Trim the root ends from the unpeeled garlic cloves and nestle them amongst the sweet potatoes. Roast in the oven for 30-35 minutes, tossing halfway through, until the sweet potatoes are tender and cooked through.
- Cool and Blend Ingredients: Remove the baking tray from the oven and allow the roasted sweet potatoes and garlic to cool completely. Once cooled, transfer the sweet potatoes to a food processor. Squeeze the roasted garlic cloves out of their skins directly into the food processor. Add the tahini and freshly squeezed lemon juice. Blitz the mixture for about 1 minute until the sweet potatoes break down.
- Emulsify and Season the Hummus: With the food processor running, gradually drizzle in the remaining 2 tablespoons of olive oil. Continue to blitz for up to 4 minutes until the mixture becomes a smooth and creamy paste. Pour in about 50-60ml of cold water to loosen the hummus to your desired consistency and blitz briefly again to combine. Taste and season with salt and additional chili flakes if desired.
- Serve: Spoon the hummus into a serving bowl and create a swirl pattern with the back of a teaspoon. Drizzle a little extra olive oil over the top and scatter with additional chili flakes if you like some extra heat. Serve alongside fresh vegetable crudités, breadsticks or crackers, and pitted olives for a delicious and colorful appetizer or snack.
Notes
- Roasting the sweet potatoes with the garlic unpeeled results in a milder, sweeter garlic flavor once squeezed out.
- Adjust the amount of chili flakes to control the spice level according to your preference.
- For a smoother texture, blend the hummus longer while gradually adding water.
- This hummus can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve chilled or at room temperature for best flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dip
- Method: Roasting and Blending
- Cuisine: Mediterranean
Keywords: spicy sweet potato hummus, roasted sweet potato dip, vegetarian hummus, smoky hummus, healthy appetizer
