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
Scale
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.
