Description

This Spicy Sweet Potato Hummus is a vibrant twist on the classic dip, blending the natural sweetness of roasted sweet potatoes with smoky paprika and a hint of chili heat. Creamy tahini and fresh lemon juice add depth and brightness, making it perfect for serving with crunchy vegetable crudités, breadsticks, crackers, or olives.

Ingredients

Scale

Sweet Potato Roasting

2 medium sweet potatoes (about 400g), peeled and cut into 2cm cubes
3 tbsp olive oil, divided (1 tbsp for roasting, 2 tbsp for blending and drizzling)
1⁄2 tsp chilli flakes, plus extra to serve (optional)
1 tsp smoked paprika
3 garlic cloves, unpeeled

Blending

2 tbsp tahini
1 lemon, juiced
50–60 ml cold water

To Serve

Vegetable crudités
Breadsticks or crackers
Pitted olives

Instructions

Preheat and Prepare Sweet Potatoes: Heat the oven to 200°C (180°C fan)/gas mark 6. Peel and cube the sweet potatoes into 2cm pieces for even roasting.
Season and Roast: Place sweet potato cubes on a baking tray. Drizzle 1 tablespoon olive oil over them and sprinkle with 1/2 teaspoon chili flakes (if using) and 1 teaspoon smoked paprika. Toss to coat evenly in the spiced oil and spread out in a single layer. Nestle unpeeled garlic cloves, trimmed at the root, among the sweet potatoes. Roast for 30-35 minutes, tossing halfway through to ensure even cooking, until tender and golden.
Cool the Roasted Vegetables: Remove the tray from the oven and allow the sweet potatoes and garlic to cool completely to prevent heat from affecting the blender or processor later.
Prepare the Hummus Base: Transfer the cooled sweet potatoes to a food processor. Squeeze the softened garlic flesh from its skin into the processor. Add 2 tablespoons tahini and the juice of one lemon. Blitz for 1 minute to break down the potatoes.
Emulsify and Adjust Texture: With the processor running, gradually pour in the remaining 2 tablespoons olive oil. Continue blending for up to 4 minutes until the mixture becomes a smooth and creamy paste. Add 50-60 ml cold water to loosen the consistency as needed and blend again to combine fully.
Season and Serve: Season the hummus to taste with salt and additional chili flakes if desired. Spoon the hummus into a serving bowl, create a swirl pattern with the back of a spoon, drizzle with extra olive oil, and sprinkle with extra chili flakes for garnish. Serve with vegetable crudités, breadsticks, crackers, and olives for a delicious appetizer or snack.

Notes

For a milder flavor, omit or reduce the chili flakes.
Roasting garlic whole mellows its flavor and adds a subtle sweetness to the hummus.
The hummus can be stored in an airtight container in the refrigerator for up to 4 days.
If you prefer a thinner hummus, add more water gradually during blending until desired consistency is reached.
This recipe is naturally gluten-free and vegetarian.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dip
Method: Roasting
Cuisine: Middle Eastern inspired

Keywords: sweet potato hummus, spicy hummus, roasted sweet potato dip, vegetarian dip, healthy appetizer, smoky hummus