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
Scale
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
