Get ready to fall head over heels for Sweet Potato Hummus with Pita Chips—a vibrant, creamy, utterly irresistible twist on classic hummus that’s perfect for dipping, spreading, or devouring straight from the bowl! The natural sweetness of oven-roasted sweet potato meets earthy chickpeas, rich tahini, and a dash of warm spices, creating a colorful dip that shines on any table. Crispy homemade pita chips are the ultimate companion for scooping up every last bit. Whether you’re hosting friends, packing a healthy snack, or looking to shake up your appetizer spread, Sweet Potato Hummus with Pita Chips brings instant sunshine to any occasion.

Sweet Potato Hummus with Pita Chips Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things simple but packs in flavor and color thanks to a handful of ingredients you probably already have. Each one is essential—giving Sweet Potato Hummus with Pita Chips its luscious texture, earthy depth, and that inviting pop of orange you’ll love to show off.

Sweet Potato: Roasted until meltingly soft—this is the magic behind the dip’s natural sweetness and gorgeous color.
Chickpeas: The classic backbone of hummus, they add substance and a silky, satisfying texture.
Tahini: Creamy sesame paste that brings depth and a nutty flavor boost.
Olive Oil: Used for both the hummus and the pita chips—it adds richness and helps everything blend smooth as silk.
Lemon Juice: Fresh, tangy brightness that balances the sweet and savory elements perfectly.
Garlic: Just one clove gives a subtle kick and aromatic lift.
Ground Cumin: For a warm, earthy undertone that ties the ingredients together.
Smoked Paprika: Adds a little smoky flair and a pop of color on top.
Salt: Brings everything to life—taste and adjust so every bite sings.
Water: Just enough to reach your perfect creamy consistency.
Pita Breads: Your chip base—slice and toast for ultra-satisfying crunch.
Olive Oil (for brushing): Brushing the pitas before baking helps them crisp up beautifully.
Salt (for chips): A little sprinkle ensures those chips are impossible to resist.

How to Make Sweet Potato Hummus with Pita Chips

Step 1: Roast the Sweet Potato

Start by cranking your oven up to 375°F. Prick the sweet potato all over with a fork, then pop it right on the oven rack or a baking sheet. Roast for about 45 minutes, or until it’s so tender that you can easily pierce it with a fork. This slow roasting process caramelizes the sweet potato’s natural sugars, infusing your hummus with irresistible depth and sweetness. Once cooked, let it cool a bit so you can handle it easily, then peel and mash it until smooth.

Step 2: Bake the Pita Chips

While the sweet potato is working its magic in the oven, it’s pita chip time! Cut each pita bread into triangles (I like 8 pieces per round for hearty scoops), and lay them in a single layer on a baking sheet. Brush both sides with olive oil and sprinkle liberally with salt. Slide them into the oven and bake for 10 to 12 minutes, flipping once halfway through, until they’re golden and crispy. Keep an eye out towards the end—they can go from perfect to overdone in a flash!

Step 3: Blend the Hummus

Now for the best part: combine your smooth sweet potato, drained chickpeas, tahini, olive oil, lemon juice, garlic, cumin, smoked paprika, and salt in a food processor. Give it a blitz, pausing to scrape down the sides. Add water a tablespoon at a time until everything comes together into a dreamy, creamy dip—somewhere between airy mousse and thick, rich spread. Taste and tweak the seasoning to your liking; more salt or lemon juice can really make those flavors pop.

Step 4: Serve and Savor

Spoon the finished Sweet Potato Hummus with Pita Chips into a wide, shallow bowl or onto a serving platter. Drizzle with a little extra olive oil and a sprinkle of smoked paprika for that final restaurant-worthy touch. Pile your homemade pita chips alongside and invite everyone to dip in!

How to Serve Sweet Potato Hummus with Pita Chips

Garnishes

Dressing up your hummus is half the fun! Finish with a drizzle of olive oil, an extra shake of smoked paprika, a shower of toasted sesame seeds, or a handful of chopped herbs such as parsley or cilantro. For extra wow, try pomegranate seeds—they add pop and color that perfectly complement the flavors of Sweet Potato Hummus with Pita Chips.

Side Dishes

Sweet Potato Hummus with Pita Chips makes a show-stopping centerpiece for a snack board or appetizer table. It pairs beautifully with crisp veggies—think cucumber slices, bell pepper strips, or snap peas. You could also tuck it into a mezze platter with olives, pickled turnips, marinated feta, and grape tomatoes for a full-on flavor fest!

Creative Ways to Present

If you want to get fancy or simply switch things up, serve this hummus in individual mini cups for parties, layer it in a jar with rainbow veggies for picnic lunches, or spread it into a sandwich wrap. You could also swirl it onto toasts or use it as a vibrant alternative to mayo in salads or grain bowls. However you serve it, Sweet Potato Hummus with Pita Chips is sure to wow!

Make Ahead and Storage

Storing Leftovers

To keep leftovers at their best, transfer any remaining Sweet Potato Hummus with Pita Chips to an airtight container and refrigerate. The hummus will keep fresh for up to 5 days, ready to rescue snack attacks or spread on sandwiches. The pita chips, once cooled, can be stored in a zip-top bag or sealed container for up to 3 days at room temperature—they’ll stay super crispy if you let them cool completely before sealing.

Freezing

If you want to make the hummus ahead of time and freeze it, you absolutely can. Spoon the hummus into a freezer-safe container and smooth the top. Press a piece of plastic wrap directly onto the surface to prevent freezer burn, then seal. Freeze for up to 3 months. Thaw overnight in the fridge and give it a good stir before serving. (Pita chips are best served fresh, so make those the day you plan to indulge!)

Reheating

Hummus tastes delightful chilled or at room temperature, but if you prefer a warmer dip, gently heat it in the microwave in 15-second bursts, stirring as you go until just warm. Avoid overheating, as this may change the texture. Pita chips don’t need reheating, but if they lose crispness, a quick toast in a low oven (about 300°F for 5 minutes) can help revive them.

FAQs

Can I use canned sweet potato instead of roasting fresh?

In a pinch, canned sweet potato will work, though it won’t have the deep caramelized flavor you get from roasting fresh. If using canned, make sure it’s pure sweet potato (no added sugar or spices), and consider adding a bit more cumin or paprika to amp up the flavor.

Is this recipe suitable for meal prep?

Absolutely! Sweet Potato Hummus with Pita Chips is a dream for meal prepping. Whip up a batch of hummus and store in the fridge for grab-and-go snacks or lunchbox spreads all week long. The pita chips keep well too—just store them separately to preserve that crunch.

What if I don’t have a food processor?

A blender works as a solid backup—just be sure to pause and scrape the sides frequently, and add a bit more water if you need help getting things moving. For a rustic version, mash everything by hand with a potato masher and a sturdy spoon; the result won’t be quite as silky, but it will still taste fantastic!

Can I make this hummus spicy?

Definitely! For a little fire, add a pinch of cayenne pepper or a dash of hot sauce when blending the hummus. You could also sprinkle chili flakes or a drizzle of chili oil on top before serving, giving Sweet Potato Hummus with Pita Chips a satisfying kick.

Is Sweet Potato Hummus with Pita Chips gluten-free?

The hummus itself is gluten-free, but regular pita breads usually contain wheat. For gluten-free friends, serve the hummus with gluten-free pita, rice crackers, or sturdy veggie sticks for dipping—it’s just as tasty!

Final Thoughts

There’s just something magical about sharing a big bowl of Sweet Potato Hummus with Pita Chips with your favorite people. It’s easy to make, bursting with flavor, and just different enough to get everyone excited. Make a batch, gather around, and dive in—you might just find this becomes your new go-to snack or appetizer.

Sweet Potato Hummus with Pita Chips Recipe

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4.5 from 9 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Diet: Vegan

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Description

This Sweet Potato Hummus with Pita Chips recipe combines the creaminess of sweet potato with the nuttiness of tahini and hearty chickpeas, creating a flavorful dip that pairs perfectly with crispy homemade pita chips.

Ingredients

Scale

Sweet Potato Hummus:

1 medium sweet potato (about 1 cup mashed)
1 can (15 ounces) chickpeas, drained and rinsed
2 tablespoons tahini
2 tablespoons olive oil
2 tablespoons lemon juice
1 garlic clove
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon salt
2 tablespoons water (as needed)

Pita Chips:

4 pita breads
2 tablespoons olive oil (for brushing)
Salt to taste

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Instructions

Preheat the oven: Preheat the oven to 375°F. Roast the sweet potato for 45 minutes until tender.
Prepare the Pita Chips: Cut pita bread into triangles, brush with olive oil, sprinkle with salt, and bake until golden and crisp.
Make the Hummus: In a food processor, blend sweet potato, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, smoked paprika, and salt until smooth. Adjust consistency with water.
Adjust Seasoning: Taste hummus and adjust seasoning if necessary.
Serve: Serve the hummus with warm or cooled pita chips.