Roasted Sweet Potato Hummus

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  1. 1 (12 oz) sweet potato, peeled and cut into 1 in pieces (2 1/2 cups)
  2. 3 T plus 1 t extra virgin olive oil, divided
  3. 1 (15 oz) can chickpeas (garbanzo beans), drained and rinsed (1 1/2 cups)
  4. 3 T tahini (sesame paste)
  5. 1 T fresh lemon juice
  6. 3/4 t kosher salt
  7. 1/8 t black pepper
  8. 6 T water
  9. pita chips
  10. crudites


  1. Preheat oven to 400°F.
  2. Toss together sweet potato pieces and 1 t of the oil on a large rimmed baking sheet.
  3. Bake in preheated oven until browned and very tender, about 30 minutes, stirring after 20 minutes.
  4. Remove from oven, and cool at room temperature about 5 minutes.
  5. Place cooled sweet potato, chickpeas, tahini, lemon juice, salt, and pepper in a food processor.
  6. With processor running, pour water and 2 tablespoons of the oil through food chute.
  7. Process until smooth, about 1 minute, stopping halfway to scrape down sides as needed
  8. Transfer to a serving bowl, and drizzle with remaining 1 tablespoon oil.
  9. Serve with pita chips and crudités.

Picture of Recipe

Roasted Sweet Potato Hummus - Picture of Recipe
Serves: 8
Prep Time: 10 minutes
Cook Time: 30 minutes
Course: Appetizer
Type of Food: Hummus,Vegetarian,Vegan
Key Ingredient: Sweet Potatoes
Difficulty: 1 - Easy
Make Ahead: Yes
Prep Method: Oven Bake
Themes/Holidays: Halloween,Thanksgiving,Picnic

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