Roasted Sweet Potato Hummus with Halloumi & Roasted Bell Peppers


This Roasted Sweet Potato Hummus is ultra creamy and super smooth. The perfect healthy snack that turns into a filling meal when served as a hummus bowl with fried halloumi cheese, basil and bell peppers. 

close-up of a hummus bowl with roasted sweet potato hummus topped with fried halloumi and bell peppers

I am OBSESSED with this Roasted Sweet Potato Hummus recipe! 

Lately, I have developed a tiny obsession with hummus bowls. They come together in no time at all and pack such a nutritional punch! Now, I know that store-bought hummus is not always awful and admittedly eat it a lot too, but making it yourself is a) stupid easy, and b) SO much cheaper.

Plus you can tweak the recipe to get a perfect consistency and make as much as you want. Let’s face it – those deli counter hummus containers are way too small.

There are many many hummus versions out there and while Beetroot Hummus looks pretty, I am more a fan of the starchy hummus varieties like my kabocha squash hummus which I LOVE. Unfortunately, kabocha squash is not always in season so I had to come up with an alternative. Enter Sweet Potato Hummus.

I remember watching Trisha Yearwood make sweet potato hummus on TV once and have been wanting to try it for ages. Now that I have tasted it, I have to admit that I am obsessed. I love hummus, but sweet potato hummus, I ADORE! 

side view of a bowl of healthy roasted sweet potato hummus topped with fried halloumi cheese

What makes this Sweet Potato Hummus recipe the best:

Roasted Sweet Potato Hummus is what I make now whenever I crave a big bowl of simple and yummy. Think of this as a fairly traditional hummus recipe with the addition of roasted sweet potatoes for extra nutrition and a slightly sweet, toasty flavor. 

Roasted sweet potatoes make this healthy chickpea dip even healthier and more nutrient-packed. But it’s really the flavor they add that makes this hummus recipe so phenomenal. The slight sweetness from the roasted sweet potatoes marries so well with the nutty flavor of chickpeas and the tahini. 

To take this simple hummus dip from delish to the divine, I also added some Middle Eastern spices to the mix. And toppings because why not. 

Now, we know that great hummus needs garlic but, to be honest, I am not a huge fan of raw garlic. The pungent taste, the smell on my fingers, the looks on public transport – no thanks! 

For this hummus recipe, I decided to tone down the garlic flavor by roasting a whole garlic bulb in the oven along with our sweet potato.

close-up of a bowl with sweet potato hummus topped with fried cubes of halloumi cheese and basil

This easy hummus recipe just requires one more step than a traditional hummus, since you have to roast the sweet potatoes and garlic bulb first. But boy oh boy, this simple step is SO worth it.

Toppings for this Sweet Potato Hummus:

I topped my sweet potato hummus with roasted red bell peppers, fresh basil, and pan-fried halloumi cheese. The perfect combination of sweet, tangy and smoky! But you can use different toppings if you like. Here are some options: 

  • pan-fried tofu
  • pesto
  • spicy lamb
  • feta 
  • toasted pepitas or sunflower seeds 
  • candied pecans 
  • Za’atar spice mixed with olive oil 

side view of a stone platter with sweet potato hummus served as a hummus bowl with healthy toppings

This roasted sweet potato hummus bowl recipe is gluten-free, healthy, and packed full of deliciousness! It makes the perfect healthy appetizer or snack for Super Bowl.  

Can I make this hummus bowl vegan? 

The sweet potato hummus can easily be made vegan – just skip the fried halloumi cheese and top with fried tofu instead.

How long does homemade hummus keep in the fridge?

Your homemade hummus will last for at least 5 days kept in a sealed container in your fridge. Store the toppings separately. The cheese should be fried right before serving for the best flavor.

Can I freeze this sweet potato hummus?

Yes, you can freeze this! I like to keep some hummus in small freezer containers for quick and easy TV or Game Day / Super Bowl snacks. It will last about 3 months in the freezer.

a gluten-free chip being dipped into a bowl with smooth and creamy sweet potato hummus

Hummus is usually served as a dip with pita bread but if you want to cut down on calories or carbs, you can just serve it with veggie sticks. This sweet potato hummus also makes for a delish spread for your favorite sandwiches and wraps. 

In a hurry? You can totally go ahead and use leftover roasted sweet potatoes if you have some and skip the roasted garlic.

Tips for the creamiest hummus: 

  • Add some baking soda to the soaking liquid and cooking water. This helps break down the chickpea skins, which means you do not need to peel off the skins individually. 
  • The cooked chickpeas need a quick rinse under cool running water, to wash off the baking soda flavor and cool the chickpeas so your hummus doesn’t develop a weird outer film.
  • Start by blending tahini and lemon juice, then add the other ingredients blending after each addition. 
  • Adding ice water during the final blending is key to a smooth and spoonable consistency.
  • Use freshly squeezed lemon juice and your homemade hummus will taste fresh and delicious.

More healthy Middle Eastern recipes: 

Did you make and love this roasted sweet potato hummus recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!

Sweet Potato Hummus with Fried Halloumi and Roasted Red Bell Pepper

This Roasted Sweet Potato Hummus is ultra creamy and super smooth. The perfect easy and healthy snack that turns into a filling meal when served as a hummus bowl with fried halloumi cheese, basil and smoky roasted red bell peppers. This recipe can easily be made vegan by topping the bowl with pan-fried tofu instead of cheese. Makes a great spread for sandwiches and wraps too.

Course Appetizer, Snack
Cuisine Middle Eastern
Keyword hummus with sweet potato, loaded hummus recipe, sweet potato hummus
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 190 kcal
Author Kiki Johnson

Ingredients

  • 1 head garlic
  • 1 big sweet potato about a pound / 450 g
  • 3/4 cups dried chickpeas soaked and cooked - or used 1 can drained ( 15 fluid ounces 200 g)
  • ½ lemon
  • 2 roasted red bell peppers canned
  • 200 g Halloumi cheese cut into cubes
  • 3 tbsp tahini
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp ground cinnamon
  • fresh basil

Instructions

  1. Preheat the oven to 400F. Peel and discard the papery outer layers of the whole garlic bulb, but leave the skins of the individual cloves intact.

  2. Using a sharp kitchen or paring knife, cut 1/4 inch from the top of cloves, exposing the individual cloves of garlic.
  3. Place the garlic heads in a baking pan, cut side up. A muffin pan works great for this. Drizzle a couple of teaspoons of olive oil over each exposed head. Cover the bulb with aluminum foil.
  4. Pierce the potato with a fork a couple of times. Wrap the sweet potato in aluminum foil and put it in a 400F - 205 C hot along with the garlic. Baking the garlic should take 30 to 45 minutes and the sweet potato up to 60 minutes. Let both cool down a bit.
  5. The garlic cloves should be lightly browned and feel soft when pressed. Cool and remove roasted garlic cloves from their skins: You should be able to squeeze the roasted garlic cloves out of their skins.
  6. While the potato and garlic are baking, drain and rinse the chickpeas if using canned. Let dry well. Juice the lemon. Pat dry the roasted red bell peppers and cut up.

  7. Heat a pan with 1 tsp of oil on high heat, add the halloumi cubes and reduce heat. Fry the cheese until crispy, about 4 minutes. Peel the still hot baked potato and cut up a bit.

  8. Tahini and lemon juice go into the food processor first. Turn on the food processor and let it run for a minute or so. You can do this in your Vitamix or blender too.

  9. Add the rest of the ingredients starting with potato cubes, blend, then add chickpeas, 1/2 tsp salt, 1/2 head of roasted garlic (3 to 4 cloves), and spices and blend until smooth.After all the ingredients are added and processed to a smooth paste, I  drizzle in some cold water with the processor still running. The ice water turns the already pretty smooth hummus mixture into a fluffy, luxurious chickpea dip!

  10. Fill hummus into a bowl and top with basil leaves, fried cheese, and roasted red bell pepper.

Recipe Notes

  • Add some baking soda to the soaking liquid and cooking water. This helps break down the chickpea skins, which means you do not need to peel off the skins individually. 
  • The cooked chickpeas need a quick rinse under cool running water, to wash off the baking soda flavor and cool the chickpeas so your hummus doesn’t develop a weird outer film.
  • Start by blending tahini and lemon juice, then add the other ingredients blending after each addition. 
  • Adding ice water during the final blending is key to a smooth and spoonable consistency.
  • Use freshly squeezed lemon juice and your homemade hummus will taste fresh and delicious.

 


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