If you have a craving for something creamy, vibrant, and loaded with flavor, you are going to adore this Sweet Potato Hummus with Pita Chips Recipe. It’s a refreshing twist on classic hummus, where sweet potatoes bring a naturally sweet earthiness that pairs beautifully with spices and tahini. With just a handful of simple ingredients, this dip is creamy, nutritious, and perfect for snacking, entertaining, or jazzing up your everyday meals. Plus, the homemade crispy pita chips make this duo utterly irresistible!
Ingredients You’ll Need
Getting the ingredient list right is key to nailing the balance of flavors and textures. Each component in this Sweet Potato Hummus with Pita Chips Recipe plays a starring role, from the rich tahini to the warmly spiced sweet potatoes, creating a deliciously smooth and perfectly seasoned dip.
- 2 medium sweet potatoes peeled and cut into chunks: These bring natural sweetness and creaminess once roasted.
- 1 can (15 ounces) chickpeas drained and rinsed: The classic hummus base adds protein and a smooth texture.
- 1/4 cup tahini: Adds a nutty depth and creaminess essential to any good hummus.
- 3 tablespoons olive oil divided: Used to roast the sweet potatoes and to enrich the hummus.
- 2 tablespoons lemon juice: Brightens the dip with fresh citrusy zing.
- 1 clove garlic minced: Gives a slight kick that balances the sweetness beautifully.
- 1/2 teaspoon ground cumin: Adds warm, earthy notes that enhance the overall flavor.
- 1/2 teaspoon smoked paprika: Brings a smoky complexity that makes this hummus stand out.
- 3/4 teaspoon salt: Balances sweetness and spices perfectly.
- 1/4 teaspoon black pepper: Adds a subtle heat to round out the profile.
- 2 to 4 tablespoons water as needed: Helps achieve the ideal creamy consistency.
- 4 whole wheat pita breads cut into triangles: Baked until crispy, these are the perfect vessels for dipping.
How to Make Sweet Potato Hummus with Pita Chips Recipe
Step 1: Roast the Sweet Potatoes
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper for easy cleanup. Toss the peeled and chopped sweet potato chunks with 1 tablespoon of olive oil, coating each piece evenly. Spread them out on the baking sheet so they roast beautifully. Bake for 25 to 30 minutes until they are very tender and caramelized, which brings out their natural sweetness and makes the hummus luxuriously creamy. Once done, let them cool just a bit before moving on.
Step 2: Blend the Hummus
In a food processor, combine the roasted sweet potatoes, rinsed chickpeas, tahini, lemon juice, minced garlic, cumin, smoked paprika, salt, pepper, and the remaining 2 tablespoons of olive oil. Blend everything together smoothly, stopping occasionally to scrape down the sides. If the mixture seems too thick or chunky, add water a tablespoon at a time to reach your preferred creamy consistency. Taste at this stage and tweak the seasoning if needed—sometimes a little extra salt or lemon juice makes all the difference!
Step 3: Bake the Pita Chips
While the hummus blends, take your whole wheat pita breads cut into triangles and arrange them in a single layer on another baking sheet. You can lightly brush them with olive oil or sprinkle with a pinch of salt or garlic powder to amp up flavor. Bake in the oven at 400°F for about 8 to 10 minutes until the pita chips are golden, crisp, and perfect for dipping. Keep an eye on them so they don’t burn!
How to Serve Sweet Potato Hummus with Pita Chips Recipe
Garnishes
A simple drizzle of olive oil over the top of your Sweet Potato Hummus with Pita Chips Recipe instantly elevates the presentation and adds luxurious richness. If you want to make it pop visually and flavor-wise, sprinkle a little extra smoked paprika or sumac to provide a gorgeous color contrast and a touch of tang.
Side Dishes
This hummus pairs beautifully with an array of fresh vegetables like cucumber slices, carrot sticks, or bell pepper strips. Fresh, warm pita bread is another wonderful accompaniment. For a heartier spread, serve alongside falafel or a crisp Middle Eastern salad like tabbouleh to create a feast full of contrasting textures and flavors.
Creative Ways to Present
Try serving your Sweet Potato Hummus with Pita Chips Recipe in a rustic shallow bowl surrounded by colorful bowls of olives, pickled turnips, or roasted nuts to create an inviting mezze platter. You can even use the hummus as a spread on sandwiches or wraps, or dollop it on top of roasted veggies or grilled meats for an unexpected and tasty twist.
Make Ahead and Storage
Storing Leftovers
Place any leftover Sweet Potato Hummus with Pita Chips Recipe in an airtight container and refrigerate. It will stay fresh and flavorful for up to 4 days. Give it a stir before serving to restore the creamy texture, and if it thickens too much, a splash of water or olive oil will loosen it nicely.
Freezing
You can freeze the hummus in a sealed freezer-safe container for up to 2 months. Keep in mind that freezing might slightly change the texture, making it a bit less smooth. Let it thaw overnight in the fridge and stir well to bring it back to life.
Reheating
Since hummus is typically enjoyed cold or at room temperature, reheating isn’t necessary. If you prefer it warm, gently heat a small portion in the microwave in short bursts, stirring in between to prevent overheating. Serve immediately with freshly baked pita chips for maximum enjoyment.
FAQs
Can I use canned sweet potatoes instead of fresh?
While canned sweet potatoes can work in a pinch, roasting fresh sweet potatoes brings out a deeper flavor and better texture essential to this Sweet Potato Hummus with Pita Chips Recipe. Fresh roasting ensures a vibrant taste that canned versions often lack.
How can I make this recipe gluten-free?
Simply swap the whole wheat pita breads for gluten-free pita or crispy vegetable chips like carrot or cucumber slices. The hummus itself is naturally gluten-free, making it easy to adapt for gluten sensitivities.
Is this hummus recipe suitable for vegans?
Absolutely! This Sweet Potato Hummus with Pita Chips Recipe uses only plant-based ingredients, making it a delicious vegan-friendly option for your snack or appetizer needs.
Can I prepare the pita chips without baking?
Baking the pita chips gives them that perfect crunch and flavor, but if you’re short on time, you can toast pita triangles in a dry skillet over medium heat until golden and crisp on both sides. They won’t be exactly the same but still very tasty!
What’s the best way to adjust seasoning if the hummus tastes bland?
Start by adding a splash more lemon juice for brightness, a pinch more salt to enhance flavor, or a bit more garlic for extra punch. Tasting and tweaking as you go is the best way to get it just right for your palate.
Final Thoughts
This Sweet Potato Hummus with Pita Chips Recipe is truly a crowd-pleaser that combines wholesome ingredients with fantastic flavors. It’s easy to make, packed with nutrition, and incredibly versatile whether you’re serving it up for guests or enjoying as a healthy snack. I can’t wait for you to try it and share it with your friends and family—the cozy combination of sweet potatoes and smoky spices tucked inside every bite of hummus will quickly make it a favorite in your recipe rotation.
Print
Sweet Potato Hummus with Pita Chips Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Roasting
- Cuisine: Middle Eastern-inspired
- Diet: Vegetarian
Description
This Sweet Potato Hummus with Pita Chips recipe combines roasted sweet potatoes with classic hummus ingredients for a creamy, flavorful dip. Paired with homemade crispy whole wheat pita chips, it’s a nutritious, vegetarian appetizer perfect for parties or snacking.
Ingredients
Sweet Potato Hummus
- 2 medium sweet potatoes, peeled and cut into chunks
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/4 cup tahini
- 3 tablespoons olive oil, divided
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 to 4 tablespoons water, as needed
Pita Chips
- 4 whole wheat pita breads, cut into triangles
Instructions
- Roast Sweet Potatoes: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the sweet potato chunks with 1 tablespoon of olive oil to coat evenly. Arrange them on the prepared baking sheet and roast for 25 to 30 minutes, or until the sweet potatoes are very tender when pierced with a fork. Let them cool slightly before proceeding.
- Prepare Hummus Mixture: In a food processor, combine the roasted sweet potatoes, chickpeas, tahini, lemon juice, minced garlic, ground cumin, smoked paprika, salt, black pepper, and the remaining 2 tablespoons of olive oil. Blend until smooth, scraping down the sides as necessary.
- Adjust Consistency: Add water one tablespoon at a time and continue blending until the hummus reaches a creamy, smooth consistency. Taste the hummus and adjust seasoning with additional salt, lemon juice, or spices if desired. Transfer the finished hummus to a serving bowl.
- Make Pita Chips: Arrange the pita triangles in a single layer on a baking sheet. Optionally sprinkle with a pinch of salt or garlic powder for extra flavor. Bake in the same oven for 8 to 10 minutes until the pita chips are crisp and lightly golden.
- Serve: Serve the sweet potato hummus warm or at room temperature alongside the freshly baked pita chips for dipping.
Notes
- For extra flavor, sprinkle the hummus with additional smoked paprika or drizzle with olive oil before serving.
- Pita chips can be seasoned with a pinch of salt or garlic powder before baking for added taste.
- If you prefer, use regular pita bread instead of whole wheat for a different texture.
- Leftover hummus can be stored in an airtight container in the refrigerator for up to 3 days.
