Hey there, my friend 👋. This roasted sweet potatoes and hummus recipe is the perfect mix of crispy, creamy, and oh-so-satisfying. You know how some roasted sweet potatoes turn out soft but lack that caramelized edge? Well, I’ve got a trick for that!
And don’t even get me started on the hummus. It’s smooth, garlicky, and just the right amount of tangy. Trust me, once you try this, you’ll be making it on repeat.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Baking sheet
- Parchment paper
- Sharp knife
- Cutting board
- Mixing bowls
- Measuring spoons and cups
- Food processor or blender
- Spatula
Important Info
- Servings: 4 servings (about 1 cup of hummus and a plate of sweet potatoes)
- Estimated Cost to Make This Recipe: Around $8 total
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Calories Per Serving: 290 kcal
- Cook Method: Roasting and Blending
- Season: Perfect for all seasons
- Courses: Appetizer, Snack, Side Dish
- Cuisine: Mediterranean-inspired
- Diets: VeganDiet, VegetarianDiet, GlutenFreeDiet
How to Make Roasted Sweet Potatoes and Hummus
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
For the Roasted Sweet Potatoes
- 2 large sweet potatoes, peeled and cut into cubes
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
For the Hummus
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tablespoons tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- ½ teaspoon salt
- ¼ teaspoon cumin
- 3 tablespoons water (adjust for consistency)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Sweet potatoes | Butternut squash |
| Tahini | Peanut butter |
| Lemon juice | Apple cider vinegar |
| Olive oil | Avocado oil |
| Chickpeas | White beans |
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, toss the sweet potato cubes with olive oil, salt, black pepper, smoked paprika, and garlic powder. Mix well.
- Spread them out on the baking sheet in a single layer.
- Roast for 25-30 minutes, flipping halfway through, until they are golden brown and crispy on the edges.
- While the sweet potatoes are roasting, make the hummus. Add chickpeas, tahini, olive oil, lemon juice, minced garlic, salt, and cumin to a food processor.
- Blend until smooth, adding water one tablespoon at a time until you get a creamy consistency.
- Taste and adjust salt or lemon juice as needed.
- Transfer the hummus to a bowl and drizzle with extra olive oil if you like.
- Once the sweet potatoes are done, let them cool slightly before serving.
- Serve the roasted sweet potatoes with a generous scoop of hummus.
Helpful Tips
- For extra crispy sweet potatoes, spread them out evenly on the baking sheet so they don’t steam.
- If your hummus is too thick, add a little more water or olive oil.
- Want a deeper flavor? Roast the garlic before adding it to the hummus.
- Store extra hummus in the fridge for up to a week.
- Don’t skip flipping the sweet potatoes—this helps them cook evenly.
What to Serve with Roasted Sweet Potatoes and Hummus
This dish is already a winner on its own, but if you want a full meal, pair it with:
- Warm pita bread or naan
- Fresh cucumber and carrot sticks
- A side of grilled chicken or tofu
- A fresh green salad with lemon dressing
How Do You Serve the Recipe?
I like serving this on a large plate with the hummus spread in the middle and the roasted sweet potatoes arranged around it. A sprinkle of sesame seeds or fresh parsley makes it look even better.
Where Do You Serve This Recipe the Most?
This recipe is perfect for:
- Picnics – It’s easy to pack and eat cold.
- Parties – Set up a platter with extra veggies and bread for dipping.
- Meal prep – It stores well and makes a great lunch.
- Holiday gatherings – Works as a side dish for Thanksgiving or Christmas.
Storage
Short-Term Storage (Room Temperature)
- Keep roasted sweet potatoes at room temperature for up to 2 hours.
- Hummus should not be left out for more than 1 hour.
Refrigeration
- Store roasted sweet potatoes in an airtight container in the fridge for up to 5 days.
- Hummus stays fresh in a sealed container in the fridge for up to 7 days.
Freezing
- Roasted sweet potatoes don’t freeze well because they get mushy. It’s best to eat them fresh.
- Hummus can be frozen in an airtight container for up to 3 months. Thaw in the fridge before using.
Frequently Asked Questions
Can I make this ahead of time?
Yes, you can roast the sweet potatoes and make the hummus a day in advance. Just store them separately in the fridge.
What if I don’t have a food processor?
You can use a blender, but you may need to scrape the sides often. A fork can work in a pinch, but the hummus will be chunky.
Can I use canned sweet potatoes?
I wouldn’t recommend it. They’re too soft and won’t crisp up in the oven. Fresh sweet potatoes are best.
Is this recipe kid-friendly?
Yes! Kids love the natural sweetness of roasted sweet potatoes. You can adjust the spices if needed.
How can I make this hummus even creamier?
Peel the chickpeas before blending. It takes extra time but makes a huge difference in texture.
Meta Description
Roasted sweet potatoes and hummus recipe is a crispy, creamy dish perfect for snacks or sides. Easy to make, healthy, and full of flavor!