If you’re searching for an irresistibly delicious and wholesome snack, look no further than this Sweet Potato Hummus with Crispy Pita Chips Recipe. It brings together the naturally sweet creaminess of roasted sweet potatoes and the classic earthiness of chickpeas, enhanced by fragrant spices, all blended into a smooth and luscious dip. Paired with crunchy, golden pita chips dusted with garlic and paprika, this recipe transforms simple ingredients into a vibrant Middle Eastern-inspired appetizer that’s sure to become a favorite at your gatherings or a comforting treat any day of the week.
Ingredients You’ll Need
This Sweet Potato Hummus with Crispy Pita Chips Recipe relies on straightforward pantry staples that each play a vital role in the final flavor and texture. From creamy tahini to warm spices, every ingredient contributes to creating a dip that’s both rich and bright with a perfect crispy contrast from the pita chips.
- Sweet potato: Roasting the cubed sweet potato brings out its natural sweetness and creamy texture.
- Chickpeas: The classic base of hummus, adding protein and a smooth consistency.
- Tahini: Adds a nutty depth and creamy richness to the hummus.
- Olive oil: Used in both the hummus and pita chips for smoothness and golden crispiness.
- Lemon juice: Brightens the dip with fresh acidity balancing the sweetness.
- Garlic clove: Provides a subtle pungent kick that enhances savory notes.
- Ground cumin: Adds warmth and earthiness to the flavor profile.
- Salt and smoked paprika: Essential for seasoning and a smoky undertone.
- Water: Helps adjust the hummus’s consistency to silky perfection.
- Whole wheat pita breads: Baked into crispy chips seasoned with garlic powder, sea salt, and paprika for the perfect dipping crunch.
How to Make Sweet Potato Hummus with Crispy Pita Chips Recipe
Step 1: Roast the Sweet Potato
Begin by preheating your oven to 400°F (200°C). Spread the cubed sweet potato evenly on a baking sheet and roast for 20 to 25 minutes, or until tender and lightly caramelized. This step is key to unlocking the natural sugars of the sweet potato, which add that delightful sweetness to the hummus that sets it apart from traditional versions.
Step 2: Prepare the Pita Chips
While your sweet potatoes roast, cut each pita bread into 8 equal triangles. Arrange these on a separate baking sheet and brush both sides generously with olive oil. Sprinkle with garlic powder, sea salt, and paprika for that must-have flavor punch. Bake the pita triangles in the oven for 8 to 10 minutes, flipping halfway through, until they are crispy, golden, and irresistible. These chips serve as the perfect crunchy vessel for your creamy dip.
Step 3: Blend the Hummus
Once the sweet potatoes have cooled slightly, add them along with chickpeas, tahini, olive oil, lemon juice, garlic, cumin, salt, and smoked paprika to your food processor. Blend until smooth, stopping to scrape down the sides as needed. Add water one tablespoon at a time until you reach your desired silky consistency. This blending process marries the flavors and textures, resulting in a hummus that’s creamy, richly flavored, and bursting with warmth.
How to Serve Sweet Potato Hummus with Crispy Pita Chips Recipe
Garnishes
A drizzle of extra virgin olive oil on top of your hummus adds a lovely sheen and enriches the flavor. Toasted sesame seeds or a sprinkle of extra smoked paprika can bring a hint of texture and color that makes the presentation pop. Fresh herbs like chopped parsley or cilantro introduce a green freshness that complements the smoky, sweet earthiness perfectly.
Side Dishes
This Sweet Potato Hummus with Crispy Pita Chips Recipe pairs wonderfully with vibrant vegetable sticks like crisp cucumbers, sweet bell peppers, or crunchy carrots for a refreshing variety. It also works well alongside Mediterranean-inspired dishes such as tabbouleh salad, falafel, or stuffed grape leaves, turning your spread into an exciting feast.
Creative Ways to Present
You can serve this hummus in a rustic bowl surrounded by pita chips on a wooden board for a casual vibe, or elevate it by topping with pomegranate seeds and edible flowers for an elegant twist. Try layering the hummus on flatbread as a spread or dolloping it on grain bowls for extra flavor and nutrition. The versatility of this dip makes entertaining fun and fabulous.
Make Ahead and Storage
Storing Leftovers
Leftover hummus keeps beautifully in an airtight container refrigerated for up to 5 days. The flavors tend to meld and deepen overnight, making it even more delicious the next day. Just make sure to give it a stir and add a little olive oil or water if it feels too thick before serving.
Freezing
You can freeze the hummus for longer storage. Transfer it to a freezer-safe container, leaving a little room for expansion, and freeze for up to 1 month. Thaw overnight in the fridge and stir well before serving to restore its creamy texture.
Reheating
This hummus is best enjoyed cold or at room temperature. If you prefer it warmer, gently reheat it on the stove or microwave for short bursts, stirring frequently to avoid drying it out. Reheat pita chips separately in the oven for a few minutes to bring back their crispness.
FAQs
Can I use canned sweet potato instead of roasting fresh?
While canned sweet potato can be a convenient shortcut, roasting fresh sweet potato gives much better flavor and texture, enhancing the natural sweetness that makes this hummus so special.
Is this recipe gluten-free?
The hummus itself is naturally gluten-free. To keep the entire dish gluten-free, simply swap out the whole wheat pita for gluten-free pita breads or vegetable sticks as dippers.
How spicy is this sweet potato hummus?
It’s mildly spiced, with warmth from cumin and smoky paprika but no heat unless you choose to add some chili. It’s approachable for all palates but easy to adjust with extra spices if you like it bolder.
What’s the best tahini to use?
Look for a smooth, creamy tahini made from hulled sesame seeds for the best texture and flavor. Avoid overly bitter or watery tahini to keep your hummus rich and silky.
Can I make the pita chips ahead of time?
Yes! Pita chips can be baked and stored in a sealed container or bag for up to 3 days. Just re-crisp in the oven if needed before serving.
Final Thoughts
This Sweet Potato Hummus with Crispy Pita Chips Recipe is truly a celebration of comfort and flavor wrapped into one delightful dish. Whether you serve it at a cozy family dinner or your next party, it’s sure to win over hearts and taste buds alike. So go ahead, whip it up, and watch how this vibrant dip brings everyone together with every scoop and crunch.
Print
Sweet Potato Hummus with Crispy Pita Chips Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Appetizer, Snack
- Method: Roasting
- Cuisine: Middle Eastern-Inspired
- Diet: Vegan, Gluten Free
Description
This Sweet Potato Hummus with Pita Chips is a delicious, healthy twist on classic hummus. Roasted sweet potatoes add natural sweetness and creaminess, blended with chickpeas, tahini, and spices for a smooth, flavorful dip. Served with crispy homemade whole wheat pita chips, it’s perfect as a vegan and gluten-free-friendly appetizer or snack with Middle Eastern-inspired flavors.
Ingredients
For the Hummus:
- 1 medium sweet potato, peeled and cubed
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/4 cup tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 garlic clove
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon smoked paprika
- 2 to 4 tablespoons water, as needed
For the Pita Chips:
- 4 whole wheat pita breads
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon paprika
Instructions
- Roast the Sweet Potato: Preheat your oven to 400°F (200°C). Spread the cubed sweet potato evenly on a baking sheet. Roast in the oven for 20 to 25 minutes until the pieces are soft and lightly browned. Remove and set aside to cool slightly.
- Prepare and Bake Pita Chips: While the sweet potato roasts, cut each pita into 8 triangles and place them on a separate baking sheet. Brush both sides of the pita pieces with olive oil. Sprinkle evenly with garlic powder, sea salt, and paprika. Bake in the oven for 8 to 10 minutes, flipping the pieces halfway through, until they are crispy and golden brown.
- Make the Hummus: In a food processor, combine the roasted sweet potato, chickpeas, tahini, olive oil, lemon juice, garlic clove, ground cumin, salt, and smoked paprika. Blend until smooth. Add 2 to 4 tablespoons of water gradually to achieve the desired creamy consistency. Taste and adjust seasoning if needed.
- Serve: Transfer the hummus to a serving bowl. Serve with the warm or cooled pita chips. Optionally, drizzle a little olive oil and sprinkle with additional paprika or sesame seeds for extra flavor and presentation.
Notes
- For extra flavor, drizzle the hummus with olive oil and sprinkle with paprika or sesame seeds before serving.
- Hummus can be stored in an airtight container in the refrigerator for up to 5 days.
- The pita chips can be made ahead and stored in a sealed bag for up to 3 days to maintain crispness.
- To make this recipe gluten-free, substitute the whole wheat pita with gluten-free pita breads.
