GF, DF

Roasted smokey sweet potatoes are blended into a smooth hummus dip and topped with crispy chickpeas, creating a crunchy dippy delight that will have your guest scopping back for more! Dairy, gluten and sugarfree, this is a super easy dip to make that is also perfect for dipping veg sticks, sandwhiches and wraps.

Hummus is a Middle Eastern smooth chickpea paste which is traditionally blended with just tahini, lemon juice and garlic. This recipe is a flavoursome spin on the classic which you and your guests are sure to love. I make this recipe weekly as it’s so versatile and helps to boost protein in quick everyday family lunches.

However this dip is a stunner on entertaining platters, especially on hot summer days with freshly cut veges and a good quality sourdough bread. The best part is that it caters to guests with intolerances that you may not know about. So easy to make too and will keep for up to 5 days in the fridge - all boxes ticked for entertaining!

What makes this recipe special?

Roasting sweet potato in a generous amount of oil
Instead of adding olive oil to the mixer when blending the hummus, we roast the sweet potato in a generous amount of oil and add this to the mixer instead. There is way more flavour in the infused oil and it makes the sweet potato get those caramelised edges that creates flavour, flavour, flavour!
Quick to make
Such a breeze to make! This is why I make this dip every week! Just a matter of roasting potatoes and putting it all in the blender. The crispy chickpeas are just to amp up the dip a little for entertaining although be free to put in the extra effort if making this recipe for yourself.
Crispy & creamy
I love the combination of textures that the crispy chickpeas add to the dip. They really are so moreish that you’ll probably have to make a second batch so there’s some left for the dip!

What’s in this recipe?

Roasted sweet potato

Sweet potato
Well because thats the star! Can be subbed with pumpkin which I do often - also delicious!
Extra virgin olive oil
A good quality extra virgin olive oil is essential here as it can be tasted in the final dip. I wouldn’t recommend substituting with a different oil.
Smoked paprika & ground cumin
Smoked paprika adds a lovely smokiness to the dip and helps create that beautiful rich red colour. Can be subbed with sweet paprika although your dip will be sweeter without the smokiness - also delicious. Cumin adds a beautiful earthiness and rounds out the flavour of the dip.

Crispy chickpeas

Chickpeas

Tinned chickpeas are required here. We dry them with paper towels to ensure maximum crunch!

Extra virgin olive oil
Olive oil is the preferred oil here as it’s healthier. A neutral tasting oil can also be used (e.g. vegetable).
Cayenne pepper & salt
A touch of cayenne pepper here makes these chickpeas a little spicy and so moreish. You can leave out or reduce the quantity if sensitive to chilli. Salt is essential for flavour - don’t skip!

Hummus

Chickpeas
Chickpeas make up the bulk of hummus and are full of protein, fibre and minerals making this dip pretty healthy! Bonus! Tinned chickpeas are recommended to save time cooking dried ones.

Tahini
Tahini is a sesame paste which gives hummus its unique savoury earthy flavour. I suggest using unhulled tahini as it is more subtle in flavour and won’t overpower the sweet potato flavour. Tahini also provides fat and fibre to the hummus making it a wholesome dip that’ll keep your energy levels up for hours! I wouldn’t recommend substituting with anything else.
Lemon juice
Fresh lemon juice helps to lift the dip from being too heavy to light and summery. Can be subbed with lime juice although this will alter the flavour.
Smoked paprika
A touch more smoked paprika helps to emphasise the smokey flavour which is mellowed when roasted. Can be subbed with sweet paprika which is also delicious however you’ll lose the smokiness.
Garlic
Fresh garlic also lifts the dip and gives it a fresh zing. I wouldn’t recommend subbing with jar garlic of garlic powder as it doesn’t have the same freshness.
Salt
A touch of salt goes a long way here! Don’t skip.

Step-by-step photos

Step 2 - Cutting sweet potato

Step 4 - Roasted sweet potato

Step 2 - Drying chickpeas

Step 4 - Cooked chickpeas