Roasted Garlic & Sweet Potato Hummus
This Roasted Garlic & Sweet Potato Hummus is creamy in texture and has a beautiful balance of sweet and savory flavors. Made from roasted diced sweet potato, tahini, lemon, roasted garlic, coriander, cumin, and a touch of cayenne — this flavorful veggie dip comes together in under an hour (start to finish) and is great as a healthy appetizer or snack when served with raw veggies, crackers, pita bread. Or smear it on a sandwich or slice of toast to add flavor to a quick meal during the week.
Sweet potatoes are such a diverse veggie that are typically easy to find in most stores year round and can be deliciously tucked into so many different kinds of recipes. Since they are already naturally sweet, these beautiful orange potatoes can make a sweet recipe like smoothies, muffins, and even cupcakes and brownies a little sweeter — while also packing in nutrients. But these sweet little spuds can also go in a savory direction. Think soup, skillet recipes, and (one of my personal favorites) hummus!
Bonus: this veggie-loaded hummus is gluten free, vegan, vegetarian, dairy-free, nut free and perfect to enjoy in so many ways!
How to make this hummus: a visual step-by-step guide
If you are a visual person, here is a picture guide for how the recipe should look at each step. Be sure to grab the exact measurements for the ingredients by scrolling down to the recipe card below.
- If you like a more traditional, sharp garlic flavor in your hummus, swap the roasted garlic with one clove of raw garlic added to the food processor in step 3.
- Skip the cayenne! The little bit of cayenne pepper adds flavor but doesn’t make the hummus spicy, per se. However, if you don’t like spice at all, feel free to leave it out. Or, if you like things spicy, feel free to add more to taste.
- Change up the spice! If you don’t like cumin or coriander, you can leave those out and the hummus is still very flavorful. Also, curry powder works well in this recipe.
Recipe testing tips from Taesha
- Be sure to cut your sweet potatoes the same size. That way, they roast up evenly. Bigger chunks of potato will take longer to roast and smaller pieces will burn.
- Roast until the sweet potatoes are very soft. Every oven cooks a little differently and, in my experience, many don’t cook true to temperature. The surefire way to know your potatoes are ready to add to the hummus is to test if one can easily be punctured with a fork. If they can, your potatoes are good to go and will be smoothly incorporated into the hummus. Undercooked potatoes will be chunky in the hummus and, while delicious, the end result will not be smooth.
- Be sure to use ice water when blending the hummus. This helps achieve a creamy hummus!
This Roasted Garlic & Sweet Potato Hummus is lovely as a dip, served with raw veggies, crackers, pita bread, or whatever you like to dip with! It is also great on a sandwich or as a spread on toast first thing in the morning.
How long can you store this hummus?
This recipe should store nicely for about a week in your fridge when kept in an air-tight container. Perfect for making ahead of time so you always have a veggie-loaded option ready to add to a meal!
More veggie dips and hummus recipes to try!
- 25-Minute Roasted Carrot Hummus
- Creamy Caramelized Onion Dip
- 10+ Veggie-Loaded Dip Recipes
- Roasted Eggplant Dip
- 15-Minute Creamy Elote-Inspired Dip
- Creamy 10-Minute Beetroot Hummus
Loving this sweet potato hummus recipe and now you’re hungry for more?
Roasted Garlic & Sweet Potato Hummus
- 1 large sweet potato , (about 1 pound), peeled and diced small
- 3 Tablespoons extra virgin olive oil, divided
- 1½ teaspoons kosher salt, divided
- 1 teaspoon smoked paprika , or regular paprika, divided
- 3 cloves garlic , (I leave the skin on, but it works without it, too.)
- 15 ounces canned chickpeas , drained and rinsed
- 3 Tablespoons tahini
- 3 Tablespoons fresh lemon juice
- ¼ teaspoon cumin
- ¼ teaspoon coriander
- ½ teaspoon garlic powder
- ⅛ teaspoon ground cayenne pepper
- ½ cup cold water, + more if needed
- Toasted pumpkin seeds, for garnish (optional)
- Heat the oven to 400℉.
- Toss the diced sweet potatoes with 2 tablespoons of olive oil, ½ teaspoon of salt, and ½ teaspoon smoked paprika. Add the garlic cloves and toss again. Spread into an even layer on a baking sheet. Roast until tender enough to smash with a fork, 30 to 40 minutes. Set aside to cool for 5 minutes.
- Once cool enough to handle, peel the skin off the roasted garlic cloves and add the garlic to a food processor fitted with a metal blade.
- Also, to the food processor, add the roasted sweet potatoes, chickpeas, tahini, lemon juice, cumin, coriander, garlic powder, cayenne pepper, 1 tablespoon of olive oil, ½ teaspoon of paprika, 1 teaspoon of salt, and ½ cup of cold water.
- Blend until smooth and creamy, stopping to scrape the sides down a few times. Add additional water to adjust the consistency. Taste the hummus and add more salt and spices as desired.
- To serve as a dip, spoon hummus into a serving dish and sprinkle with the toasted pumpkin seeds, if using. Serve the hummus right away or chill in the fridge until ready to serve. The hummus can be stored in an air-tight container in the refrigerator for up to a week.