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
