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
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.
Notes
- For a spicier version, add cayenne pepper or hot sauce.
- Store leftover hummus in an airtight container in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Appetizer
- Method: Blending, Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: ¼ cup hummus with chips
- Calories: 210
- Sugar: 3g
- Sodium: 310mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
