If you’re looking to wow your friends and family with a stunning, flavorful snack, this Sweet Potato Hummus with Crispy Pita Chips Recipe is exactly what you need. It combines the natural sweetness and creaminess of roasted sweet potatoes with the rich, nutty depth of classic hummus ingredients. Paired with golden, crunchy pita chips, it’s an irresistible blend of textures and flavors that’s perfect for any gathering or simple indulgence. Trust me, once you try this healthy, vibrant dip, it will become your new favorite go-to appetizer!
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet each one plays an essential role in making this Sweet Potato Hummus with Crispy Pita Chips Recipe a delicious showstopper. From the earthy roasted sweet potatoes that add natural sweetness to the creamy tahini that delivers that signature hummus texture, every component works together to create balance and depth.
- 1 medium sweet potato (about 8 ounces), peeled and cubed: Roasting sweet potatoes brings out their natural sweetness and creamy texture.
- 1 (15 oz) can chickpeas, drained and rinsed: The classic hummus base that adds protein and a smooth, nutty flavor.
- 2 tablespoons tahini: This sesame seed paste adds richness and a slight nuttiness that elevates the dip.
- 2 tablespoons olive oil: Adds luscious silkiness and helps blend the flavors together.
- 2 tablespoons fresh lemon juice: Brightens the dish with fresh acidity that balances the sweetness.
- 1 garlic clove, minced: Gives a punch of savory warmth to round out the flavors.
- 1/2 teaspoon cumin: Adds a subtle earthiness and depth of flavor.
- 1/4 teaspoon smoked paprika: Brings a gentle smoky note that pairs beautifully with sweet potato.
- 1/2 teaspoon salt: Enhances all the other flavors perfectly.
- 2–3 tablespoons water (as needed for texture): Used to adjust the hummus to your ideal creamy consistency.
- 4 pita breads, cut into triangles: Perfect for transforming into crispy pita chips to scoop up all that yumminess.
- 1 tablespoon olive oil: For brushing on pita triangles to help them crisp up beautifully.
- 1/4 teaspoon sea salt: Sprinkled on pita chips for that irresistible savory crunch.
How to Make Sweet Potato Hummus with Crispy Pita Chips Recipe
Step 1: Roast the Sweet Potato
Start by preheating your oven to 400°F (200°C). Spread the cubed sweet potato on a baking sheet and lightly drizzle with olive oil to keep them moist and caramelize nicely. Roast for about 20 to 25 minutes until they’re tender and slightly golden at the edges. Roasting unlocks the sweet potato’s natural sugars, making it creamy and full of flavor for your hummus base.
Step 2: Blend the Hummus
Once your sweet potatoes are cool enough to handle, toss them in a food processor along with the rinsed chickpeas, tahini, olive oil, fresh lemon juice, minced garlic, cumin, smoked paprika, and salt. Blend everything until smooth. You may need to add 2 to 3 tablespoons of water, one at a time, to reach your preferred silky consistency. Give it a taste and feel free to adjust seasonings to make it just right for your palate.
Step 3: Prepare the Crispy Pita Chips
Lower your oven temperature to 375°F (190°C). Arrange the pita triangles evenly on a baking sheet, brush them lightly with olive oil, and sprinkle sea salt over the top. Bake them for 8 to 10 minutes until they’re golden and crisp. This creates the perfect vessel for scooping up the creamy Sweet Potato Hummus, adding a delightful crunch with every bite.
How to Serve Sweet Potato Hummus with Crispy Pita Chips Recipe
Garnishes
A generous drizzle of extra virgin olive oil on top of your hummus adds a gorgeous glossy finish and an extra layer of richness. If you want to amp up the flavor and make it look Instagram-ready, sprinkle a pinch of smoked paprika or some chopped fresh herbs like parsley or cilantro. Toasted pine nuts or a few whole chickpeas on top can add an inviting contrast in texture, too.
Side Dishes
This Sweet Potato Hummus with Crispy Pita Chips Recipe is fantastic on its own but also plays wonderfully as part of a spread. Consider serving it alongside fresh vegetable sticks like cucumber, carrot, and bell pepper for a lighter, refreshing bite. It also pairs well with Mediterranean favorites like stuffed grape leaves, olives, and marinated artichokes for a vibrant snack board.
Creative Ways to Present
For a fun twist, serve the hummus in hollowed-out mini sweet potatoes or small bowls surrounded by an assortment of dippables—think crunchy pita chips, veggie sticks, and even toasted naan. Offering a variety of vessels invites everyone to dig in and enjoy the contrasting textures and flavors, making your Sweet Potato Hummus with Crispy Pita Chips Recipe the star of the party.
Make Ahead and Storage
Storing Leftovers
If you have any leftover sweet potato hummus, it keeps beautifully in an airtight container in the refrigerator for up to five days. Just give it a quick stir before serving again to refresh the creamy texture.
Freezing
You can freeze the hummus for longer storage, though the texture might be slightly altered upon thawing. Place it in a freezer-safe container and consume within 1 to 2 months for the best taste. Thaw overnight in the fridge and stir well before serving.
Reheating
Since hummus is typically enjoyed cold or at room temperature, reheating isn’t necessary. However, if you prefer it slightly warm, gently warm a small portion in the microwave for no more than 20 seconds and stir to keep it smooth. Avoid overheating to preserve the flavors and texture.
FAQs
Can I use fresh chickpeas instead of canned?
Absolutely! If you have time, cooking your own chickpeas from dried will add a wonderful fresh flavor. Just make sure they are fully cooked and soft before blending for smooth hummus.
Is this recipe gluten-free?
The hummus itself is naturally gluten-free, but traditional pita chips are made from wheat. To keep it gluten-free, substitute regular pita with gluten-free pita or swap for fresh vegetable sticks as dippers.
What can I use if I don’t have tahini?
You can substitute tahini with almond butter or sunbutter for a different but equally delicious twist. Keep in mind it will alter the traditional flavor slightly but still provide creaminess.
How spicy is this Sweet Potato Hummus with Crispy Pita Chips Recipe?
The recipe has a mild, smoky warmth from the smoked paprika and cumin, but it’s not spicy hot. If you like a bit of heat, try adding a pinch of cayenne pepper or a drizzle of hot sauce when blending.
Can I prepare the pita chips ahead of time?
Yes, pita chips can be made ahead and stored in an airtight container at room temperature for up to two days. Re-crisp them briefly in the oven if they lose crunch before serving.
Final Thoughts
Making this Sweet Potato Hummus with Crispy Pita Chips Recipe is such a rewarding experience—simple ingredients coming together to create something truly special and delicious. Whether you’re serving it at a party or just craving a wholesome snack, this dish never fails to impress with its vibrant flavors and comforting textures. Go ahead, make it your own, and watch it become a cherished staple in your recipe collection!
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Sweet Potato Hummus with Crispy Pita Chips Recipe
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegan, Gluten Free
Description
This Sweet Potato Hummus with Pita Chips is a vibrant and healthy appetizer that combines roasted sweet potatoes with classic hummus ingredients for a creamy, flavorful dip. Paired with homemade crispy pita chips, it’s perfect for snacking or entertaining and suits vegan and gluten-free diets when using appropriate pita or vegetable alternatives.
Ingredients
For the Sweet Potato Hummus
- 1 medium sweet potato (about 8 ounces), peeled and cubed
- 1 (15 oz) can chickpeas, drained and rinsed
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 2–3 tablespoons water (as needed for texture)
For the Pita Chips
- 4 pita breads, cut into triangles
- 1 tablespoon olive oil
- 1/4 teaspoon sea salt
Instructions
- Roast the Sweet Potato: Preheat the oven to 400°F (200°C). Spread the cubed sweet potato on a baking sheet, drizzle with a little olive oil, and roast for 20–25 minutes or until tender. Let cool slightly.
- Prepare the Hummus: In a food processor, combine the roasted sweet potato, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, smoked paprika, and salt. Process until smooth, adding water one tablespoon at a time until the hummus reaches your desired consistency. Taste and adjust seasoning if necessary.
- Make the Pita Chips: Reduce oven temperature to 375°F (190°C). Arrange the pita triangles on a baking sheet. Brush each piece lightly with olive oil and sprinkle with sea salt. Bake for 8–10 minutes, or until golden and crispy.
- Serve: Serve the warm pita chips alongside the sweet potato hummus. Optionally, drizzle a little olive oil and sprinkle extra smoked paprika over the hummus before serving for added flavor.
Notes
- You can substitute the pita chips with vegetable sticks, such as carrots or cucumber, for a lighter, gluten-free option.
- The hummus keeps well in the refrigerator for up to 5 days when stored in an airtight container.
- Adding a drizzle of olive oil and a sprinkle of smoked paprika right before serving enhances the flavor and presentation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Snack
- Method: Roasting
- Cuisine: Mediterranean
