Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Roasted Sweet Potato and Chickpea Hummus (Dairy-Free) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 2 reviews

This Roasted Sweet Potato and Chickpea Hummus is a delightful dairy-free twist on classic hummus, featuring the natural sweetness of roasted sweet potatoes combined with hearty chickpeas and vibrant spices like cumin, cinnamon, and smoked paprika. Perfect as a wholesome snack or appetizer, it's creamy, flavorful, and ideal for dipping with crackers or fresh veggies. This recipe yields 8 servings and is vegetarian and dairy-free, making it suitable for a variety of dietary preferences.

  • Total Time: 40 minutes
  • Yield: 8 servings

Ingredients

Main Ingredients

  • 1 1/2 cups diced sweet potato
  • 2 teaspoons olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1–2 cloves garlic
  • 1/3 cup tahini
  • 2 tablespoons lemon juice, plus more to taste
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon smoked paprika
  • 1/4 cup cold water, plus more to thin

Optional Garnishes

  • Pomegranate seeds or pomegranate relish
  • Parsley
  • Extra chickpeas
  • Pumpkin seeds
  • Olive oil
  • Flaky sea salt
  • Fresh cracked black pepper

Instructions

  1. Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with 2 teaspoons of olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Spread the sweet potatoes evenly on a baking sheet and roast them for about 25-30 minutes or until tender and slightly caramelized. Set aside to cool slightly.
  2. Prepare the Hummus Base: In a food processor, combine the roasted sweet potatoes, drained chickpeas, 1–2 cloves of garlic, 1/3 cup tahini, 2 tablespoons lemon juice, 1/2 teaspoon kosher salt, cumin, cinnamon, and smoked paprika. Blend until the mixture begins to come together.
  3. Adjust Texture and Flavor: While processing, slowly add 1/4 cup cold water to reach your desired creamy consistency. Taste and adjust lemon juice and salt as needed for brightness and seasoning.
  4. Serve and Garnish: Transfer the hummus to a serving bowl. Drizzle with olive oil, sprinkle with flaky sea salt, fresh cracked black pepper, pomegranate seeds, pumpkin seeds, parsley, and extra chickpeas if desired. Serve with your favorite crackers, pita, or fresh vegetables.

Notes

  • This hummus stores well in an airtight container in the refrigerator for up to 5 days.
  • For a smoother texture, peel the sweet potatoes before dicing and roasting.
  • Adjust the garlic quantity according to your preference for pungency.
  • Cold water can be added gradually to thin out the hummus to your liking without compromising creaminess.
  • If you prefer a smokier flavor, use smoked paprika as suggested; regular paprika can be substituted if unavailable.
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: Roasting
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Find it online: https://avascooking.com/roasted-sweet-potato-and-chickpea-hummus-dairy-free-recipe/