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
Scale
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.
