Spicy Sweet Potato Hummus Recipe
Introduction
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 heat from chili flakes. It’s creamy, flavorful, and perfect for snacking or entertaining.
Ingredients
- 2 medium sweet potatoes (about 400g), peeled and cut into 2cm cubes
- 3 tbsp olive oil, plus extra for drizzling
- ½ tsp chili 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
- Step 1: Preheat 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 the chili flakes and smoked paprika over the potatoes, then toss to coat evenly. Spread out in a single layer. Trim the root end of the garlic cloves and nestle them among the sweet potatoes.
- Step 2: Roast for 30 to 35 minutes, tossing halfway through, until the sweet potatoes are soft. Remove from the oven and let cool completely.
- Step 3: Transfer the sweet potatoes to a food processor. Squeeze the roasted garlic out of its skin and add it to the processor along with the tahini and lemon juice. Blitz for about 1 minute until the mixture breaks down.
- Step 4: With the motor running, slowly pour in the remaining olive oil. Continue blending for up to 4 minutes, or until the hummus is smooth and creamy.
- Step 5: Add 50-60ml cold water to loosen the hummus, then blitz again until combined. Season to taste with salt and additional chili flakes if desired.
- Step 6: Spoon the hummus into a serving bowl, swirl the surface with the back of a spoon, drizzle with a little more olive oil, and scatter extra chili flakes on top. Serve with vegetable crudités, breadsticks, crackers, and olives for dipping.
Tips & Variations
- Roasting the garlic with the sweet potatoes mellows its flavor, but you can use raw garlic if you prefer a stronger taste.
- Add a pinch of cumin or coriander for additional warmth and complexity.
- For a creamier texture, add a spoonful of Greek yogurt or use more tahini.
- Substitute sweet potatoes with roasted butternut squash for a similar sweet and smoky flavor.
Storage
Store the hummus in an airtight container in the refrigerator for up to 4 days. Before serving, stir the hummus and drizzle with a little more olive oil if it looks dry. It can be served cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this hummus ahead of time?
Yes, it tastes even better after sitting for a few hours or overnight as the flavors meld together. Just keep it refrigerated until ready to serve.
Can I use regular paprika instead of smoked paprika?
Yes, regular paprika will work, but smoked paprika adds a distinctive smoky depth that complements the sweet potatoes beautifully.
Print
Spicy Sweet Potato Hummus Recipe
- Total Time: 45 minutes
- Yield: Serves 4-6 1x
- Diet: Vegan
Description
A creamy and flavorful spicy sweet potato hummus that combines the natural sweetness of roasted sweet potatoes with smoky paprika and a kick of chili flakes. This dip is smooth, vibrant, and perfect for serving with vegetables, breadsticks, crackers, or olives as a healthy and satisfying snack or appetizer.
Ingredients
Main Ingredients
- 2 medium sweet potatoes (about 400g), peeled and cut into 2cm cubes
- 3 tbsp olive oil, plus extra for drizzling
- 1/2 tsp chilli flakes, plus extra to serve (optional)
- 1 tsp smoked paprika
- 3 garlic cloves, unpeeled
- 2 tbsp tahini
- 1 lemon, juiced
To Serve
- Vegetable crudités
- Breadsticks or crackers
- Pitted olives
Instructions
- Preheat and prepare sweet potatoes: Heat the oven to 200C/180C fan/gas mark 6. Peel and cut the sweet potatoes into 2cm cubes, then place them on a baking tray. Drizzle with 1 tablespoon of olive oil, sprinkle with the chilli flakes (if using) and smoked paprika. Toss everything to coat the sweet potato cubes evenly in the spiced oil and spread them out in a single layer.
- Add garlic and roast: Trim the root ends from the unpeeled garlic cloves and nestle them among the sweet potatoes on the tray. Roast in the preheated oven for 30-35 minutes, tossing halfway through, until the sweet potatoes are soft and cooked through.
- Cool and prepare for blending: Remove the tray from the oven and set aside to cool completely. Once cooled, transfer the sweet potatoes into a food processor. Squeeze the roasted garlic out of its skins into the processor.
- Add tahini and lemon juice, then blend: Add 2 tablespoons of tahini and the juice of one lemon to the processor. Blitz for 1 minute until the mixture starts breaking down and combining.
- Incorporate remaining olive oil and water: With the motor running, gradually pour in the remaining 2 tablespoons of olive oil. Continue blitzing for up to 4 minutes until you achieve a smooth, creamy paste. Pour in about 50-60ml of cold water to loosen the hummus and blitz again until fully combined and smooth.
- Season and serve: Taste the hummus and season with salt if needed. Spoon the hummus into a serving bowl, swirl the surface with the back of a teaspoon, drizzle with a little extra olive oil, and sprinkle with additional chili flakes if desired. Serve alongside vegetable crudités, breadsticks, crackers, and pitted olives for dipping.
Notes
- For a milder hummus, reduce or omit the chili flakes.
- If you prefer a thicker hummus, add less water when blending.
- Leftover hummus can be refrigerated in an airtight container for up to 3 days.
- Feel free to garnish with fresh herbs like parsley or coriander for extra freshness.
- Make sure the sweet potatoes are fully cooled before blending to achieve the best texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dip
- Method: Baking
- Cuisine: Mediterranean
Keywords: sweet potato hummus, spicy hummus, roasted sweet potato dip, vegan appetizer, healthy snack
