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