Print

Spicy Sweet Potato Hummus Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://cheflenacooks.com/spicy-sweet-potato-hummus-recipe/