Pin it Sweet potato hummus with veggie sticks is my quick fix when I crave something vibrant, creamy, and nourishing. This recipe brings together the earthy sweetness of roasted sweet potatoes and the classic zest of hummus. Scooped up with fresh crunchy vegetables, it is my go-to for a snack that impresses kids and adults alike at gatherings or during a slow afternoon at home.
I found this combo years ago when searching for a nutritious dip for my daughter’s after-school snacks. Now it is a staple for any event that calls for sharing—no one ever guesses it is this simple.
Ingredients
- Sweet potato: roasted for caramelized sweetness and a velvety texture When shopping I look for small to medium sweet potatoes that feel heavy for their size and have smooth unbroken skin
- Cooked chickpeas: the classic base of hummus Full fat canned or home cooked chickpeas work well Choose ones with a creamy texture and mild flavor
- Tahini: sesame paste for earthy richness I stick to tahini that pours easily with no bitter aftertaste
- Lemon juice: brings brightness and balances the natural sweetness Fresh lemon makes all the difference
- Garlic: adds a punchy zip and savory depth I always use fresh cloves rather than pre-minced
- Olive oil: helps blend everything into silky harmony Go for extra virgin with a green fruity aroma
- Ground cumin and smoked paprika: warm spices that lift the flavor profile Choose a fresh batch for the most aromatic result
- Sea salt: for bringing out every subtle flavor Flake salt is my favorite finishing touch
Instructions
- Roast the Sweet Potato:
- Wash and dry your sweet potato then prick the skin a few times with a fork. Place it on a baking sheet lined with parchment and roast in a preheated oven at 400 degrees Fahrenheit until the flesh is tender and syrupy at the edges about 35 to 45 minutes depending on size. Let it cool to room temperature before handling.
- Prepare the Veggie Sticks:
- While the sweet potato bakes wash and cut your favorite raw vegetables into sticks. I love using carrots cucumbers bell peppers and celery for color and crunch. Pat dry so they stay crisp.
- Blend the Hummus Base:
- In a food processor combine the roasted sweet potato flesh with chickpeas tahini lemon juice garlic olive oil cumin smoked paprika and sea salt. Pulse a few times to chop everything roughly then blend until silky scraping down the sides as needed.
- Adjust Consistency and Seasoning:
- Taste and add more lemon olive oil or salt if needed. For a thinner dip drizzle in a bit of water or more olive oil and pulse again. The hummus should be plush and spreadable not runny.
- Serve with Veggies:
- Scoop the sweet potato hummus into a shallow bowl and swirl the top with the back of a spoon. Sprinkle with a touch of smoked paprika or chopped herbs if you like. Surround with veggie sticks and enjoy right away or chill for later.
Pin it The roasted sweet potato gives this hummus a beautiful orange hue and a nuanced sweetness My daughter once called it sunshine dip during a rainy week and now the name stuck around Friends tell me this is the first dish gone at potlucks and I always save a spoonful for myself
Storage Tips
Store any leftover hummus in a glass container in the refrigerator where it will stay fresh for up to five days Press a piece of parchment against the surface to keep it extra creamy before sealing with a lid Crunchy veggie sticks do best when cut just before serving or kept in a sealed container with a damp paper towel to stay crisp
Ingredient Substitutions
If you are out of sweet potatoes try cooked butternut squash or even pumpkin for a similar texture and color White beans instead of chickpeas will create a slightly milder dip You can skip the cumin or paprika if you prefer a plainer taste but I love the warmth they add
Serving Suggestions
Pair sweet potato hummus with pita chips seeded crackers or in grain bowls Top with toasted seeds or dukkah for crunch I sometimes smear leftovers in wraps along with grilled vegetables and leafy greens
Cultural and Historical Context
Classic hummus has been a staple in Middle Eastern cuisine for centuries and this adaptation reflects the wholesome creativity in modern kitchens Combining local produce like sweet potatoes with time-honored methods keeps traditions alive while adding a colorful twist I like thinking of this dish as a bridge between old and new favorite flavors
Seasonal Adaptations
Roast sweet potatoes in big batches during the autumn harvest then refrigerate or freeze portions for future dips Switch up the veggie dippers with whatever is in season think snap peas in spring or radishes in early summer Try topping the hummus with pomegranate seeds or roasted pepitas for a festive holiday look
Success Stories
A friend once brought this hummus to a school bake sale and it sold out in minutes with teachers asking for the recipe Even my pickiest nephew came back for seconds and now requests it every visit This dip truly changes minds about sweet potatoes
Freezer Meal Conversion
You can freeze this hummus in mason jars or small freezer safe containers Just be sure to leave room for expansion and thaw in the fridge overnight The texture benefits from a quick stir and a drizzle of olive oil before serving Fresh veggie sticks freeze well only if blanched first so I prefer to prep those on the day of serving
Pin it Sweet potato hummus is a colorful, nourishing dish that everyone will love. Scoop it up with crisp veggies and enjoy a sunshine-inspired snack any time of year.
Recipe FAQs
- → Which veggies pair well for dipping?
Great choices include carrots, cucumbers, bell peppers, and celery for crunch and freshness.
- → Should the sweet potatoes be roasted or boiled?
Roasting enhances natural sweetness and adds subtle caramel notes for deeper flavor.
- → Can I use canned chickpeas?
Yes, rinsed canned chickpeas work well and speed up preparation without sacrificing texture.
- → How can I make the hummus smoother?
Blend thoroughly, add a splash of olive oil or water, and peel chickpeas for extra creaminess.
- → Is there a substitute for tahini?
Sunflower seed butter or a little olive oil can work as alternatives if tahini is unavailable.