Creamy, vibrant, and packed with flavor, this Vegan Sweet Potato Hummus with Cucumber Slices is a delightful twist on the classic Middle Eastern dip. Roasted sweet potatoes add a touch of natural sweetness and a rich, velvety texture, while traditional hummus ingredients like tahini, garlic, and lemon juice keep it savory and satisfying. Perfect as an appetizer, snack, or even a sandwich spread, this recipe pairs wonderfully with fresh cucumber slices for a refreshing crunch.
Why You’ll Love This Recipe
- Nutrient-Rich: Sweet potatoes bring vitamins, fiber, and antioxidants to the table.
- Naturally Sweet and Savory: A perfect balance of flavors.
- Versatile: Works as a dip, spread, or even a salad dressing base.
- Quick and Easy: Ready in under 30 minutes with minimal prep.
Ingredients
For the Sweet Potato Hummus:
- 1 medium sweet potato, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tablespoons tahini
- 2 tablespoons olive oil (plus extra for roasting)
- 2 tablespoons lemon juice
- 1 clove garlic
- 1 teaspoon ground cumin
- 1/4 teaspoon smoked paprika (optional, for a smoky flavor)
- Salt and pepper, to taste
- 2-3 tablespoons water, to thin
For Serving:
- 1 cucumber, sliced into rounds or sticks
- Paprika, sesame seeds, or chopped parsley (optional, for garnish)
Ingredient Breakdown
Sweet Potato
Roasting sweet potatoes caramelizes their natural sugars, enhancing their sweetness and creating a silky texture for the hummus.
Tahini
A staple in hummus recipes, tahini adds creaminess and a nutty depth of flavor.
Cucumber
Crisp and hydrating, cucumber slices balance the richness of the hummus and make for an easy, dippable snack.
Instructions
Step 1: Roast the Sweet Potato
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the cubed sweet potato with a drizzle of olive oil, a pinch of salt, and pepper.
- Roast for 20 minutes, flipping halfway through, until soft and lightly caramelized.
Step 2: Blend the Hummus
- In a food processor or blender, combine the roasted sweet potato, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, smoked paprika (if using), and a pinch of salt.
- Blend until smooth and creamy, adding water 1 tablespoon at a time to achieve your desired consistency.
- Taste and adjust seasoning as needed.
Step 3: Serve
- Transfer the sweet potato hummus to a serving bowl and drizzle with olive oil.
- Garnish with paprika, sesame seeds, or chopped parsley for a decorative touch.
- Arrange cucumber slices around the bowl and serve immediately.
Picture Gallery
Tips and Variations
- Make It Spicy: Add a pinch of cayenne pepper or a dash of hot sauce for a fiery kick.
- Use Different Veggies: Serve with carrot sticks, bell pepper strips, or cherry tomatoes instead of (or in addition to) cucumbers.
- Make It Oil-Free: Skip the olive oil and use aquafaba (the liquid from canned chickpeas) to achieve creaminess.
- Add Depth: Roast a few cloves of garlic along with the sweet potatoes for a more robust flavor.
Nutritional Information (Per Serving – Based on 6 Servings)
- Calories: 120
- Protein: 3g
- Carbohydrates: 15g
- Fat: 5g
- Fiber: 3g
- Vitamin A: 120% of the daily value
- Iron: 6% of the daily value
This sweet potato hummus is as nourishing as it is delicious, making it the perfect guilt-free snack or appetizer.
Conclusion
This Vegan Sweet Potato Hummus with Cucumber Slices is a flavorful and visually stunning dish that will elevate any gathering or meal. The creamy, sweet, and slightly smoky hummus pairs perfectly with the crisp freshness of cucumber slices, creating a snack that’s both wholesome and indulgent.
Have you tried this recipe? Share your favorite dippable veggies or seasoning tweaks in the comments below! Don’t forget to tag us on social media with your hummus creations—we’d love to see how you serve it.
Frequently Asked Questions
1. Can I use canned sweet potato instead of roasting fresh?
Yes, but roasting fresh sweet potatoes adds a caramelized flavor that canned sweet potatoes lack. If using canned, make sure to drain them well.
2. How do I store leftovers?
Store the hummus in an airtight container in the fridge for up to 5 days. Keep the cucumber slices separate to maintain their crunch.
3. Can I freeze sweet potato hummus?
Yes! Freeze the hummus in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and stir before serving.
4. What can I use instead of tahini?
You can substitute tahini with almond butter, sunflower seed butter, or a mild-flavored nut butter.
5. How do I make the hummus extra smooth?
Peel the chickpeas before blending for an ultra-smooth texture. It’s a bit time-consuming but worth it for creamy hummus!
Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.