This recipe is all about simple flavors and textures working together in perfect harmony. It's a fantastic way to showcase the sweetness of roasted sweet potatoes against the earthy creaminess of hummus. The entire process is surprisingly quick and easy, even for weeknight cooking! I first stumbled across this combination at a friend’s harvest party – it was an instant hit.

Think of it as a healthy and flavorful snack, a delightful side dish, or even a light meal. It's unbelievably versatile. You can also add some toasted pine nuts or a drizzle of good olive oil before serving for extra oomph, but frankly, it’s pretty darn good without all those extra bits!

Hummus with Roasted Sweet Potatoes

Name: Hummus-with-Roasted-Sweet-Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 medium Sweet Potatoes; 2 tbsp Olive Oil; 1/2 tsp Salt; 1/4 tsp Black Pepper; 1 cup Chickpeas (canned, drained); 2 tbsp Tahini; 1 tbsp Lemon Juice; 2 Garlic Cloves; 2-4 tbsp (as needed) Water; Pinch Paprika; Small handful Fresh Parsley

This recipe combines the creamy goodness of homemade hummus with the naturally sweet flavor of perfectly roasted sweet potatoes. A simple yet incredibly satisfying dish that's perfect for any occasion!

⏳ Yield & Time

Yield: 2 servings

Preparation Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

📖 Instructions

Preheat your oven to 400°F (200°C). Wash and dry your sweet potatoes thoroughly. You want them nice and dry for perfect roasting!
Cut the sweet potatoes into even-sized wedges. Aim for about 1-inch thick pieces for even cooking. I usually cut them into 8-12 wedges depending on size. This helps them cook at a similar rate.
Toss the sweet potato wedges with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on a large baking sheet. Don't overcrowd them; this'll lead to steaming instead of roasting, and nobody wants soggy sweet potatoes!
Roast for 25-30 minutes, flipping halfway through. They're ready when they're tender on the inside and slightly caramelized on the outside. Mmm, delicious!
While the sweet potatoes are roasting, let's make the hummus! If you're using a food processor, this part's super easy. Add all your hummus ingredients, except for the water and tahini, and whizz until it's a fairly smooth paste. If you prefer, you can do this by hand with a mortar and pestle – it's a bit more elbow grease but quite rewarding! (Plus, it gets you a nice workout!)
With the processor (or your strong arms!), slowly drizzle in the tahini, followed by the water, until you reach your desired consistency. I like mine quite smooth, but you might prefer it a little chunkier. Taste as you go and adjust seasonings (salt, lemon juice) to your liking. A little bit of cumin, garlic powder, or even a dash of hot sauce is surprisingly nice!
Once the sweet potatoes are cooked, let them cool slightly. Serve the hummus alongside the warm sweet potatoes. Garnish with a sprinkle of paprika and fresh parsley (if you're feeling fancy!).

📝 Notes

For extra smooth hummus, remove the skins from the chickpeas before blending.
Don't over-roast your sweet potatoes or they'll become dry. The wedges should feel tender when pierced with a fork.
Feel free to adjust the amount of water to achieve your desired hummus consistency.
If you don't have fresh parsley, you can omit it or use dried parsley flakes instead. It doesn't hurt to add a little bit of extra salt and pepper at the end.
Experiment with different spices and toppings. Pine nuts, crumbled feta cheese, or a drizzle of harissa paste are also nice additions.