December 1, 2023

Roasted Sweet Potato Hummus

Roasted Sweet Potato Hummus is one of our favorite autumn appetizers. I start this hummus by boiling chickpeas and roasting sweet potatoes. Then, I use my food processor to create a creamy hummus. Finally, I grill pita triangles and serve them with the hummus and cut up vegetables. We like this hummus for several reasons. First of all, I like that this is very inexpensive to make. Secondly, I like that I can make this appetizer ahead of time. Thirdly, I like that this is the perfect app to serve to vegans. And, lastly, we all like the grilled chips and creamy hummus.

The Equipment I Used

A Food Processor- Use this to puree the chickpeas.
A Grill Pan- I like to grill my pita chips on a grill pan, but you can also toast them up in a large pan.

The Ingredients Needed for Roasted Sweet Potato Hummus

Chickpeas- Use dried chickpeas. I like the India Tree brand.
Sweet Potatoes- You’ll need enough sweet potatoes to make two cups of sweet potato flesh.
Tahini- I really like the Soom brand of tahini.
Lemon Juice- Be sure to use freshly squeezed lemon juice.
Garlic- I like to buy peeled cloves of garlic and then store them in the freezer.
Pita Breads- These also store well in the freezer. You could also toast them in the oven at 350 degrees for about five minutes.
Vegetables- I used cherry peppers and bell peppers.

How I Made my Roasted Sweet Potato Hummus

First, I cooked the chickpeas. You’ll need to cook the beans until they are quite tender.
Next, while the chickpeas simmered, I roasted the sweet potatoes.
Then, I blended everything together in the food processor. Taste the hummus to see if it needs more salt or lemon juice.
Finally, I grilled the pita triangles until they were toasted.

If you like sweet potatoes, you need to try this smooth and creamy Roasted Sweet Potato Hummus.

Roasted Sweet Potato Hummus

A homemade roasted sweet potato hummus dip, served with pita chips and fresh vegetables.

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Prep Time 10

Cook Time 1 40

Soaking Time: 1

Total Time 2 50

Course Appetizer

Cuisine Mediterranean

Servings

Calories 200 kcal

Equipment

Food processor

Ingredients

1 cup dried chickpeas
2 cloves sliced garlic
2 tbsp. extra virgin olive oil
¼ cup tahini
6 tbsp. lemon juice
¼ cup water
¾ tsp. kosher salt
4 pita breads, sliced into wedges
2 bell peppers, sliced
2 cup cherry tomatoes

For the Sweet Potatoes:

2 large sweet potatoes

Instructions

Begin by making the hummus: Rinse the chickpeas and then place them in a three quart saucepan. Fill the pot with water and bring it to a boil over high heat. Boil for ten minutes and then take it off the flame and let it sit for one hour. Drain and rinse the beans.
Put the beans back in the pot and cover with water. Simmer the beans until they're tender, for about 90 minutes. You may need to add additional water.
While the beans cook, roast the sweet potatoes: Preheat the oven to 425 degrees. Place the potatoes on a sheet pan and roast them for 90 minutes. Remove the skins and scoop out two cups of the flesh.
Drain the beans and put them in the food processor. Add the garlic, oil, tahini, sweet potatoes, water, lemon juice and salt. Process the ingredients until it's all smooth and fluffy.
Brush the pitas with some olive oil and grill them until they're toasted on both sides.
Serve the hummus with the pita bread, peppers, and cherry tomatoes.