Süßkartoffelhummus

CREAMY SWEET POTATO HUMMUS WITH CRISPY ROASTED CHICKPEAS

Homemade sweet potato hummus is a perfect alternative to classic chickpea hummus. It is not only creamy and full of flavor but also rich in nutrients. Roasting the sweet potato and garlic adds a special depth and intense aroma to this hummus.

Making this healthy and savory dip yourself is fun, and it’s also a real eye-catcher on the table or buffet.

What Makes Sweet Potato Hummus Special?

Sweet potatoes are not only delicious but also true nutrient powerhouses. Combined with chickpeas, they create a protein-rich, fiber-packed dip that is also vegan and gluten-free.

The addition of roasted garlic takes the flavor to the next level, providing a pleasant spiciness. This results in an aromatic sweet potato dip that works perfectly as a spread or snack.

The Highlight: Crispy Chickpeas

To give the sweet potato hummus that special something, crispy roasted chickpeas add the perfect crunch. Not only are they a tasty and healthier snack on their own, but they also make the dip a true taste experience. Simply sprinkle them as a topping over the hummus.

How Do I Serve Sweet Potato Hummus?

Sweet potato hummus is incredibly versatile. You can use it as a dip for vegetables and bread, enjoy it as a spread, or serve it as a side to oriental dishes. It also works wonderfully as a base for bowls or as a filling for wraps. This healthy hummus made from sweet potatoes and roasted chickpeas is perfect for meal prep ideas – for bowls, sandwiches, and vegetable sticks.

Which Spices Pair Well with Sweet Potato Hummus?

I chose cumin, coriander, and smoked paprika. These spices perfectly enhance the sweet flavors of the roasted sweet potato.

sweet potato hummus

How to make really crispy chickpeas

  • Dry Thoroughly

After rinsing, make sure to dry the chickpeas well. Moisture prevents crispiness. Pat them dry with a kitchen towel or let them air dry for a while.

  • Remove the Skins

If the chickpeas still have a thin skin, gently rub them with a towel. Removing the skin helps make them crispier.

  • Use Minimal Oil

Use only a small amount of oil – just enough to lightly coat the chickpeas (about 1-2 tablespoons for one can). Too much oil can make them soft.

  • Hot Enough Oven

The oven should be at least 200°C (top/bottom heat) or 180°C (fan). Lower temperatures tend to dry out the chickpeas rather than roast them.

  • Avoid Overcrowding

Spread the chickpeas in a single layer on the baking sheet. If they overlap, they will steam each other and won’t become crispy.

  • Turn Them

Turn the chickpeas after 15 minutes to ensure even roasting.

  • Season at the End

Add salt and spices only after baking. Salt draws out moisture and can soften the chickpeas during baking.

  • Let Cool

After baking, leave the chickpeas in the switched-off, slightly open oven to cool. This helps them become even crispier.

chickpeas

What Do I Need for Sweet Potato Hummus?

Sweet Potatoes
Sweet potatoes are rich in vitamins like A and C, as well as antioxidants that boost the immune system and reduce inflammation. They also contain fiber, which promotes digestion and helps stabilize blood sugar levels.

Chickpeas
Chickpeas are an excellent source of plant-based protein and fiber, supporting muscle growth and healthy digestion. They also contain essential minerals like iron and magnesium, which aid energy production and bone health.

Garlic
Roasted garlic retains the antioxidant properties of fresh garlic but has a milder flavor and is gentler on the stomach. It can boost the immune system, promote heart health, and help reduce inflammation in the body.

Tahini
Tahini, a paste made from ground sesame seeds, is rich in healthy fats, protein, vitamins (such as B vitamins), and minerals (like calcium and magnesium). It supports bone health, aids cell development, and has anti-inflammatory properties.

Lemon Juice
Lemon juice is high in vitamin C, a powerful antioxidant that boosts the immune system and promotes skin health. It has an alkalizing effect on the body, supports digestion, and helps balance the body’s pH. The acidity in lemon juice also enhances the flavor of the sweet potato hummus and extends its shelf life by inhibiting bacterial growth.

Parsley
Parsley is packed with vitamins C, K, and A, along with antioxidants that strengthen the immune system and fight inflammation. It also promotes digestion, acts as a diuretic, and supports kidney health.

Olive Oil
Olive oil is rich in monounsaturated fats and antioxidants that support cardiovascular health and reduce inflammation in the body. It also benefits skin health and can help regulate cholesterol levels in a healthy way.

Cumin
Cumin is loaded with antioxidants that protect the body from cellular damage and can reduce inflammation. It promotes digestion, supports metabolism, and can aid in weight management.

sweet potatoes
Süßkartoffelhummus

SWEET POTATO HUMMUS WITH CRISPY CHICKPEAS

This creamy sweet potato hummus with crispy chickpeas is the perfect vegan dip for your buffet or a delicious spread for bread.
No ratings yet
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Brunch
Cuisine West Asian inspired
Servings 6 Portionen

Ingredients
  

Sweet Potato Hummus

  • 250 g sweet potato
  • 1 garlic clove
  • 500 g cooked chickpeas 2 cans of 400 g
  • juice of 1 lemon
  • 1 tablespoon tahini
  • 2 tablespoon olive oil
  • 1 teaspoon cumin ground
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon salt
  • 1 pinch of pepper
  • 150 ml water

Crispy Chickpeas

  • 1 tablespoon tahini
  • 1 tablespoon olive oil
  • 1/2 teaspoon cumin ground
  • 1/8 teaspoon salt

Garnishing

  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika powder
  • 1 tablespoon fresh parsley
  • 1 handfull of mini pretzels optional, omit for gluten free

Instructions
 

  • Preheat the oven to 200 degrees Celsius. Peel the sweet potato and cut it into cubes. In a small bowl, mix the sweet potato cubes with a splash of olive oil and a pinch of salt. Place the sweet potato cubes on a baking sheet lined with parchment paper. Cut off the tip of the garlic bulb, leaving the skin on. Drizzle with olive oil, wrap in tin foil, and place it on the baking sheet. Bake for about 25 minutes until the edges of the sweet potatoes begin to brown.
  • Rinse and drain the chickpeas (canned or freshly cooked) thoroughly. Then, dry them with a clean kitchen towel or paper towel to make them as dry as possible – moisture prevents crispiness. As you rub them dry, the thin skins should start to loosen. Collect and remove them to make the chickpeas crispier.
  • Set aside one-third of the chickpeas for the hummus. Place the remaining two-thirds in a small bowl and mix with tahini and olive oil. Spread the chickpeas in a single layer on a parchment-lined baking sheet so they roast evenly.
  • When the sweet potatoes are done, set them aside to cool, transfer the garlic to the chickpea baking sheet, and put it in the oven. Remove the garlic. Stir the chickpeas after about 15 minutes to ensure they roast evenly on all sides. Bake for another 15 minutes until golden brown and crispy.
  • Slice open the garlic bulb and squeeze out the soft garlic. Then, combine it with the roasted sweet potatoes, the remaining third of the chickpeas, lemon juice, tahini, olive oil, cumin, coriander, water, salt, and pepper in a blender. Blend everything well until a creamy consistency is achieved. If needed, add a bit more water to reach the desired texture. Taste the hummus and adjust the seasoning if necessary.
  • Let the chickpeas sit in the turned-off oven with the door slightly open for 5-10 minutes. This removes excess moisture and makes the chickpeas crispier as they cool. Only mix with cumin and salt afterward.
  • Transfer the sweet potato hummus to a bowl, drizzle with olive oil, and garnish with smoked paprika, fresh parsley, and of course, the crispy chickpeas.

Notes

Be sure to store the hummus in the refrigerator and consume it within 3-5 days. You can also freeze it for up to 3 months.
Store the chickpeas separately in an airtight container in the refrigerator to keep them nice and crispy.
Keyword buffet
Did you enjoy this recipe?A 5 star rating would mean the world to me and I always love to see your pictures on instagram @flymetotheveganbuffet

Did you like the sweet potato hummus? You might also like these:

10 ideas for your new favourite vegan sandwich

7 ideas for your perfect vegan brunch

12 ideas for your perfect vegan party buffet

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