Spicy Sweet Potato Hummus Recipe

Introduction

This spicy sweet potato hummus is a flavorful twist on the classic dip, combining the natural sweetness of roasted sweet potatoes with a smoky, spicy kick. It’s creamy, smooth, and perfect for pairing with vegetable crudités, breadsticks, or crackers. A simple recipe that brings warmth and depth to your appetizer or snack table.

Ingredients

• 2 medium sweet potatoes (about 400g), peeled and cut into 2cm cubes
• 3 tbsp olive oil, plus extra for drizzling
• ½ 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

1. Step 1: Heat 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 over the chilli flakes (if using) and smoked paprika. Toss everything well to coat the sweet potatoes evenly. Spread them out in a single layer on the tray.
2. Step 2: Trim the root end of the garlic cloves, then nestle them among the sweet potatoes on the tray. Roast for 30-35 minutes, tossing halfway through, until the sweet potatoes are tender.
3. Step 3: Remove the tray from the oven and let the sweet potatoes cool completely. Once cooled, place the sweet potatoes into a food processor. Squeeze the roasted garlic from their skins into the processor. Add the tahini and lemon juice.
4. Step 4: Blitz the mixture for about 1 minute until the sweet potatoes start to break down. With the motor running, gradually pour in the remaining olive oil. Continue blitzing for up to 4 minutes, until the hummus becomes smooth and creamy.
5. Step 5: Add 50-60ml of cold water to loosen the mixture, then blitz again to combine evenly. Season to taste with salt and pepper.
6. Step 6: Spoon the hummus into a serving bowl. Use the back of a teaspoon to create a swirl pattern, then drizzle with a little extra olive oil and scatter with more chilli flakes if you like. Serve with your choice of vegetable crudités, breadsticks, crackers, and olives for dipping.

Tips & Variations

• For a milder version, reduce or omit the chilli flakes and replace smoked paprika with sweet paprika.
• Add a pinch of ground cumin for an extra layer of warmth.
• If you don’t have a food processor, use a high-powered blender or mash the sweet potatoes well and mix thoroughly with the other ingredients.
• For a nutty twist, sprinkle toasted pine nuts or chopped walnuts on top before serving.

Storage

Store the hummus in an airtight container in the refrigerator for up to 3 days. Before serving, give it a good stir and drizzle with a little more olive oil if it has thickened. This hummus is best enjoyed fresh but can be served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of sweet potatoes?

Yes, you can substitute with regular potatoes, but the flavor will be less sweet and the texture slightly different. Roasting them well will help develop more flavor.

Is this hummus suitable for vegans?

Absolutely! All ingredients are plant-based, making it a perfect vegan-friendly dip option.

Spicy Sweet Potato Hummus Recipe

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★★★★★

4.4 from 61 reviews

This spicy sweet potato hummus is a vibrant twist on the classic dip, combining the natural sweetness of roasted sweet potatoes with smoky paprika and a hint of chili heat. Creamy tahini and lemon juice create a smooth texture and tangy flavor, making it perfect for serving with vegetable crudités, breadsticks, crackers, or olives. A delicious, crowd-pleasing appetizer or snack that is both hearty and healthy.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: Serves 4
• Category: Appetizer
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

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Vegetables

• 2 medium sweet potatoes (about 400g), peeled and cut into 2cm cubes
• 3 garlic cloves, unpeeled

Seasonings and Oils

• 3 tbsp olive oil, plus extra for drizzling
• 1/2 tsp chilli flakes, plus extra to serve (optional)
• 1 tsp smoked paprika

Other Ingredients

• 2 tbsp tahini
• 1 lemon, juiced
• Vegetable crudités, breadsticks or crackers, and pitted olives, to serve

Instructions

1. Preheat and prepare sweet potatoes: Heat the oven to 200C/180C fan/gas 6. Place the peeled and chopped sweet potatoes on a baking tray and drizzle 1 tbsp olive oil over them. Sprinkle with chilli flakes (if using) and smoked paprika, then toss to coat evenly in the spiced oil. Spread them out in a single layer for even roasting.
2. Add garlic and roast: Trim away the root ends of the garlic cloves, then nestle them among the sweet potatoes on the tray. Roast in the oven for 30-35 minutes, tossing halfway through cooking, until the sweet potatoes are soft and tender.
3. Cool and process sweet potatoes: Remove the tray from the oven and allow the potatoes and garlic to cool completely. Transfer the sweet potatoes into a food processor. Squeeze the softened garlic out of its skins and add it to the food processor along with tahini and lemon juice. Blitz for 1 minute until the mixture starts breaking down.
4. Incorporate oil and water: With the food processor running, gradually pour in the remaining 2 tbsp olive oil. Continue blending for up to 4 minutes until the hummus reaches a smooth and creamy consistency. To loosen the texture, pour in 50-60ml of cold water and blend again until fully combined.
5. Season and serve: Taste and season the hummus to your preference with salt and additional chili flakes if desired. Spoon the hummus into a serving bowl, create a swirl with the back of a teaspoon, drizzle some extra olive oil on top, and scatter extra chili flakes for garnish. Serve alongside vegetable crudités, breadsticks, crackers, and pitted olives for dipping.

Notes

• You can adjust the amount of chilli flakes according to your heat preference or omit them entirely for a milder dip.
• If you prefer a thinner consistency, add more cold water gradually while blending.
• This hummus can be stored in an airtight container in the refrigerator for up to 3 days.
• Roasting garlic with the sweet potatoes mellows its flavor for a sweeter, less sharp taste.
• Serve as a healthy snack, appetizer, or spread for sandwiches and wraps.

Keywords: sweet potato hummus, spicy hummus, roasted sweet potato dip, tahini dip, healthy appetizer, vegetarian snack, Mediterranean dip