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–+ servings
Bowl of sweet potato hummus topped with chickpeas and seeds, surrounded by chips.
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5 from 1 vote

Roasted Sweet Potato and Pumpkin Hummus

I'm just dreaming of this roasted sweet potato and pumpkin hummus! Roasted sweet potatoes blended with spices, tahini, pumpkin & lemon juice.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: Middle Eastern
Servings: 4
Author: Lindsey Baruch

Ingredients

  • 1 large sweet potato peeled and cubed
  • 2 tablespoons extra-virgin olive oil
  • kosher salt and freshly ground black pepper
  • 1 15 oz can chickpeas rinsed and skins peeled
  • 1/2 cup canned pumpkin puree or 1/2 cup roasted pumpkin or squash
  • 1/2 cup tahini
  • juice of 1 lemon
  • 2 garlic cloves
  • 1/2 teaspoon smoked paprika
  • 2 to 3 tablespoons water or 2 to 3 ice cubes adjust to desired thickness
  • Top with pumpkin seeds and paprika

Instructions

  • Preheat your oven to 400 degrees.
  • Peel and cube your sweet potato and add on a sheet tray with parchment, season with salt and pepper and roast for 30-45 minutes until cooked through. Cool. (You can also roast pumpkin/squash at this point too, or you can use canned pumpkin).
  • In a food processor or blender, add in all your ingredients for the hummus until a thick hummus consistency forms.
  • Spread in a bowl and shallow plate and top with pumpkin seeds and paprika.

Nutrition

Calories: 253kcal | Carbohydrates: 10g | Protein: 6g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Sodium: 13mg | Potassium: 213mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4910IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 2mg