If you are looking for a vibrant, flavorful twist on a classic favorite, you have to try this Sweet Potato Hummus with Pita Chips Recipe. Combining the natural sweetness of roasted sweet potatoes with the creamy richness of chickpeas and tahini, this dip is a delightful balance of smoky, tangy, and savory notes. Paired with crunchy homemade pita chips, it’s the perfect snack or appetizer that not only tastes incredible but is also packed with wholesome, plant-based goodness. Whether you’re hosting friends, need a healthy party snack, or simply want to treat yourself, this recipe will quickly become one of your go-to favorites.
Ingredients You’ll Need
Getting the ingredients together for this Sweet Potato Hummus with Pita Chips Recipe is refreshingly straightforward. Each component plays a vital role in building layers of flavor, texture, and that beautiful golden hue that makes the dish so inviting.
- 1 medium sweet potato, peeled and cubed: Roasting sweet potatoes enhances their natural sweetness and creamy texture, creating a luscious base for the hummus.
- 1 (15-ounce) can chickpeas, drained and rinsed: Chickpeas add protein and fiber, ensuring your dip is both satisfying and smooth.
- 2 tablespoons tahini: This sesame seed paste brings a velvety richness and subtle nuttiness that complements the sweet potato perfectly.
- 2 tablespoons olive oil (plus more for pita chips): Olive oil delivers a silky mouthfeel and helps the pita chips crisp up beautifully when baked.
- 2 tablespoons lemon juice: Lemon juice brightens the dip with a refreshing zing and helps balance the sweetness.
- 1 garlic clove, minced: Just a touch of garlic injects a savory depth without overpowering the other flavors.
- ½ teaspoon ground cumin: Earthy cumin warms the flavor profile and pairs beautifully with roasted sweet potatoes.
- ½ teaspoon smoked paprika: Adds a mild smoky essence that elevates the hummus to savory perfection.
- ½ teaspoon salt: Enhances all the flavors and brings harmony to the dip.
- 2–4 tablespoons water (as needed): Used to adjust the hummus to your ideal creamy consistency.
- 4 pita breads: The canvas for your homemade pita chips, which offer a crispy and salty contrast to the creamy dip.
- Sea salt for sprinkling: A finishing touch to season the pita chips perfectly.
How to Make Sweet Potato Hummus with Pita Chips Recipe
Step 1: Roast the Sweet Potato
Preheat your oven to 400°F (200°C). Spread the peeled and cubed sweet potato evenly on a baking sheet. Roast them for about 20 to 25 minutes until they’re tender and naturally caramelized around the edges. Roasting unlocks the sweet potatoes’ deepest flavors and ensures your hummus will have that wonderful creamy texture.
Step 2: Prepare the Pita Chips
While the sweet potatoes roast, cut the pita breads into triangle wedges. Arrange them on another baking sheet, drizzle lightly with olive oil, and generously sprinkle sea salt over the top. Bake in the same oven for 8 to 10 minutes, flipping halfway through, until they turn crisp and golden. These homemade pita chips bring the perfect crunch to your hummus experience.
Step 3: Blend the Hummus
Once the sweet potatoes are roasted and slightly cooled, add them to a food processor along with the drained chickpeas, tahini, olive oil, lemon juice, minced garlic, cumin, smoked paprika, and salt. Blend everything until smooth, slowly adding 2 to 4 tablespoons of water to achieve your preferred creamy consistency. Taste and adjust seasoning as needed for that perfect balance of flavors.
Step 4: Serve and Enjoy
Transfer your vibrant Sweet Potato Hummus into a serving bowl and set alongside your crisp, golden pita chips. This duo is not only visually stunning but bursting with flavor and texture from first bite to last.
How to Serve Sweet Potato Hummus with Pita Chips Recipe
Garnishes
Adding a few simple garnishes to your Sweet Potato Hummus with Pita Chips Recipe can make all the difference in presentation and flavor. Consider drizzling some extra olive oil on top, a sprinkle of smoked paprika for a pop of color, or a handful of toasted sesame seeds for added nuttiness. Fresh herbs like chopped parsley or cilantro also bring a lovely burst of freshness that complements the smoky and sweet notes beautifully.
Side Dishes
This sweet and savory hummus pairs wonderfully with a variety of sides to round out your meal or snack platter. Think crisp cucumber slices, crunchy carrot sticks, or an assortment of fresh bell peppers for a nutritious, colorful crunch. For something heartier, grilled vegetables or a Mediterranean salad offer a wonderful contrast that keeps everything light and balanced.
Creative Ways to Present
Want to impress your guests or just jazz up your snack game? Serve the Sweet Potato Hummus with Pita Chips Recipe in a rustic wooden bowl surrounded by an array of dipping options like olives, cherry tomatoes, and roasted nuts. You can even stuff some pita wedges with hummus and thinly sliced veggies for delightful bite-sized finger foods. These small touches turn a simple dish into an inviting centerpiece of any gathering.
Make Ahead and Storage
Storing Leftovers
Leftover Sweet Potato Hummus should be stored in an airtight container in the refrigerator where it will stay fresh for up to five days. The flavors actually deepen as it rests, making it even tastier the next day. Just give it a good stir and a drizzle of olive oil before serving to refresh it.
Freezing
You can freeze this hummus for up to two months, though the texture might become slightly grainy after thawing. For best results, store it in a freezer-safe container, leaving room for expansion. When you’re ready, thaw overnight in the fridge and stir well before enjoying.
Reheating
While hummus is traditionally enjoyed cold or at room temperature, if you prefer it slightly warm, gently heat in a microwave-safe bowl for short intervals. Be careful not to overheat, or it can lose its creamy texture. Alternatively, let it sit at room temperature for about 30 minutes to take the chill off naturally.
FAQs
Can I use canned sweet potatoes instead of fresh?
Fresh roasted sweet potatoes give the best flavor and texture for this Sweet Potato Hummus with Pita Chips Recipe. Canned can be used in a pinch, but you might find the hummus less creamy and flavorful.
Is this recipe gluten-free?
The hummus itself is naturally gluten-free. For a gluten-free snack, simply serve with gluten-free pita bread or crackers instead of traditional pita chips.
Can I make this recipe oil-free?
Yes, you can omit the olive oil if you prefer. Keep in mind that the hummus may be less creamy, and the pita chips will not crisp up as nicely without the oil.
How spicy is the Sweet Potato Hummus with Pita Chips Recipe?
This recipe is mildly seasoned with smoked paprika and cumin, which adds warmth without heat. If you enjoy some spice, adding a pinch of cayenne pepper is a great way to kick things up.
What is the best way to store homemade pita chips?
Keep homemade pita chips in a sealed container or airtight bag at room temperature. They stay crisp and delicious for 2 to 3 days, making them perfect for preparing ahead.
Final Thoughts
This Sweet Potato Hummus with Pita Chips Recipe is one of those delicious creations that you’ll find yourself making again and again. Its vibrant colors, wonderful balance of flavors, and easy preparation process make it a winning dish whether for a relaxed night in or entertaining friends. Don’t hesitate to give it a try and watch it become a beloved staple on your table!
Print
Sweet Potato Hummus with Pita Chips Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegan
Description
A delicious and creamy Sweet Potato Hummus served with crispy homemade pita chips. This vibrant Mediterranean-inspired appetizer combines roasted sweet potatoes and chickpeas blended with tahini, garlic, and spices for a flavorful, healthy snack perfect for any occasion. The pita chips add a satisfying crunch, making it an irresistible dip for gatherings or everyday enjoyment.
Ingredients
Sweet Potato Hummus
- 1 medium sweet potato, peeled and cubed
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- 2–4 tablespoons water (as needed for consistency)
Pita Chips
- 4 pita breads
- Olive oil (for drizzling)
- Sea salt (for sprinkling)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) so it’s ready for roasting the sweet potato and baking the pita chips.
- Roast the sweet potato: Spread the cubed sweet potatoes on a baking sheet in a single layer and roast for 20–25 minutes until tender and caramelized, which deepens their natural sweetness and flavor.
- Prepare pita chips: While the sweet potatoes roast, cut the pita breads into wedges and arrange them on another baking sheet. Drizzle lightly with olive oil and sprinkle with sea salt.
- Bake pita chips: Place pita wedges in the oven and bake for 8–10 minutes until golden and crisp, flipping halfway through for even baking.
- Cool ingredients: Remove the roasted sweet potato and pita chips from the oven. Let the sweet potatoes cool slightly so they blend smoothly, and allow pita chips to cool to crispness.
- Blend the hummus: In a food processor, combine the roasted sweet potato, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, smoked paprika, and salt. Blend until smooth, adding 2–4 tablespoons of water gradually to achieve your desired creamy consistency.
- Adjust seasoning: Taste the hummus and add more salt, lemon juice, or spices if needed to balance the flavors perfectly.
- Serve: Transfer the hummus to a serving bowl and present it alongside the freshly baked pita chips for dipping.
Notes
- For a spicy kick, add a pinch of cayenne pepper to the hummus.
- Drizzle extra olive oil and sprinkle paprika on top of the hummus before serving for added flavor and visual appeal.
- Store hummus in an airtight container in the refrigerator for up to 5 days.
- Keep pita chips in a sealed bag at room temperature for 2–3 days to maintain crispness.
- To make gluten-free, use gluten-free pita bread for the chips.
