Creamy Hummus with Sweet Potatoes and Chickpeas (Vegan)
A delicious, loaded dip, this Creamy Hummus with Sweet Potatoes and Chickpeas is ideal for sharing. It is full of protein and fibre and is naturally gluten-free and vegan, too.
Welcome to episode 2 of my loaded dips mini-series and this delicious hummus and sweet potato combination. After tofu cream cheese, hummus was the nest obvious choice to make as a creamy base for a loaded dip. I love the tender sweet roasted sweet potatoes on top as they are perfect for this summer-autumn time of year. Add on some chickpeas, pomegranate, avocado and herbs for a fresh little salad that’s ideal to share or serve up as starters on individual plates, too.
Why will I love this?
This loaded dip is so good:
- Creamy garlic and lemon hummus (a staple for a lot more meals!)
- Comes together in the blender
- Uses my secret trick (aquafaba)
- Topped with tender roasted sweet potatoes
- Add on some fresh components for a lovely bright colour
- Naturally high in fibre
- All the veggies and chickpeas
- A good source of protein
- Chickpeas in the hummus and on top
- Packed with plant points, vitamins and minerals
- Easy to make in advance
- Delicious warm or cold
- Ready in a few steps
- Will keep for a few days in the fridge
- Ideal as a large sharing platter
- Or serve up on small plates
- Great for this summer into autumn time
- Everyone will love it
If you already love the sound of this dip, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the sweet potatoes:
- Sweet potatoes: sliced in half and roasted cut-side down.
- Olive oil: or your preferred roasting oil.
- Ground cumin: the earthy flavour works so well.
- Salt and pepper: to season.
And for the hummus:
- Chickpeas: I choose Bold Bean Co queen chickpeas as they are softer and plumper than regular chickpeas so blend more smoothly. Also keep the aquafaba for adding into the hummus.
- Runny smooth tahini: the better quality is best – look for tahini in the world food aisles.
- Lemon juice: for tang.
- Ground cumin: for a lovely rich flavour.
- Extra virgin olive oil: use a better quality oil in the hummus if you can.
- Garlic: for flavour.
Finally for the toppings:
- Chickpeas: for more protein and fibre.
- Pomegranate: for a pop of colour.
- Fresh herbs: like mint and parsley.
- Avocado: cubed on top.
Is this gluten-free and nut-free?
This is naturally gluten-free and nut-free.
How do I make this?
This is ready in a few steps:
- Sliced the sweet potatoes in half: and rub with the cumin and olive oil.
- Roast face down for 45 minutes: until tender and the skin is crisping up.
- Blend together the hummus in a high speed blender: until creamy and smooth.
- Spread the hummus over a plate: one large plate or use smaller ones.
- Top with the sweet potatoes: and the other toppings.
How long will it last?
Once plated up, enjoy straight away or to keep for later, store the components separately in the fridge in sealed containers for 2-3 days.
What other recipes can I try?
For more dips and spreads:
- Beetroot Tofu Cream Cheese with Broccolini
- Charred Courgettes with Lemon Tofu Cream Cheese
- Tomato Bruschetta Salad on Herby Hummus
- Whipped Tofu Butterbean Dip with Sticky Tomatoes
- Tomato Salad and Herby Tofu Cream Cheese
Creamy Hummus with Sweet Potatoes and Chickpeas (Vegan)
A delicious, loaded dip, this Creamy Hummus with Sweet Potatoes and Chickpeas is ideal for sharing. It is full of protein and fibre and is naturally gluten-free and vegan, too.
Ingredients
For the Sweet Potatoes:
- 2 large sweet potatoes
- 1-2 tbsp olive oil
- ½ tsp ground cumin
- Salt and pepper
For the Hummus:
- 1 tin chickpeas (240g drained weight, plus the liquid)
- 60g runny smooth tahini
- 1 tbsp lemon juice
- ½ tsp ground cumin
- 2 tbsp extra virgin olive
- 1 garlic clove, peeled
To Serve:
- ½ tin (120g) chickpeas, drained weight
- 2-3 tbsp pomegranate
- 1 few sprigs fresh herbs e.g. mint and parsley
- ½ avocado, cubed
Instructions
- Start with the sweet potatoes. Preheat the oven to 180Fan/200ºC and have a large baking tray to hand. Wash the potatoes and slice in half lengthways. Rub with the olive oil, cumin, salt and pepper all over and then place cut-side down in the tray. Roast for 45 minutes, or until the skin begins to pucker and they are tender all the way through. These will keep, once cool, in the fridge for 2-3 days. Warm back up in the oven as needed.
- For the hummus, drain the chickpeas and add them to a high-speed blender with 60ml of the reserved liquid. Add the other ingredients with some salt and pepper and blend until really creamy. If needed, add more of the chickpea water to reach a smooth texture. Place in a sealed container and keep in the fridge for 3-5 days.
- When you are ready to serve, spread the hummus over a large plate or platter and top with the sweet potato halves (cut-side up). Decorate with the chickpeas, pomegranate, fresh herbs and avocado. Enjoy straight away.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Creamy Hummus with Sweet Potatoes and Chickpeas so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With hummus love x
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