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Smoky Sweet Potato Hummus

Smoky Sweet Potato Hummus

Melena
This smoky sweet potato hummus is ultra-creamy, slightly sweet, and layered with warm smoky flavor from roasted sweet potatoes and smoked paprika. It’s a healthy, plant-based dip that’s easy to make, deeply satisfying, and perfect for snacking, spreading, or building nourishing bowls.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients
  

  • Main Ingredients
  • 1 medium sweet potato peeled and cubed
  • 1 15 oz can chickpeas, drained and rinsed
  • ¼ cup tahini well-stirred
  • Seasonings & Flavor Base
  • 2 –3 cloves garlic roasted for mellow flavor or raw for bite
  • 2 tbsp fresh lemon juice
  • 1 tsp smoked paprika add more to taste
  • ½ tsp ground cumin
  • Pantry Staples
  • 2 –3 tbsp olive oil divided
  • Salt to taste
  • 2 –4 tbsp cold water for creaminess

Instructions
 

  • Roast the Sweet Potato
  • Preheat oven to 400°F (205°C).
  • Toss cubed sweet potato with 1 tablespoon olive oil and a pinch of salt.
  • Roast 25–30 minutes, until very tender and lightly caramelized. Let cool slightly.
  • Blend the Base
  • Add roasted sweet potato, chickpeas, tahini, garlic, lemon juice, smoked paprika, cumin, and salt to a food processor.
  • Blend Until Smooth
  • Blend until thick and mostly smooth, scraping down sides as needed.
  • Adjust Texture
  • With the processor running, drizzle in remaining olive oil and cold water, a little at a time.
  • Finish
  • Blend 1–2 minutes until ultra-creamy and fluffy.
  • Rest & Taste
  • Let hummus rest 10 minutes, then taste and adjust seasoning.

Notes

  • Fully roasted sweet potatoes are key for sweetness and creaminess.
  • Cold water helps create a lighter, whipped texture.
  • Smoked paprika is potent—start small and build.