There’s something magical about the way sweet potatoes transform in autumn. Their vibrant orange flesh becomes sweeter, their texture more velvety. I’ve been experimenting with these seasonal gems lately, and this Spiced Sweet Potato Hummus has become my absolute obsession. It’s not just the stunning color that will captivate your guests (though the sunset-orange hue is certainly Instagram-worthy). It’s the perfect balance of earthy chickpeas, nutty tahini, and sweet potato’s natural sweetness, all elevated with warm spices that practically whisper “fall is here” with every bite.
Paired with homemade pita chips that shatter satisfyingly between your teeth, this isn’t just a dip – it’s an experience. The contrast between the silky-smooth hummus and the crispy, olive oil-kissed pita creates a textural symphony that’s impossible to resist. I’ve served this at three gatherings already this season, and each time, the bowl has been scraped clean within minutes. Whether you’re hosting a cozy movie night, a football watch party, or just treating yourself to something special on a Tuesday evening, this recipe deserves a spot in your autumn rotation.
The beauty of this hummus lies in its versatility. While traditional hummus certainly has its place in my heart (and on my table), this sweet potato version brings a subtle sweetness and complexity that pairs beautifully with the warming spices of fall. Cumin, cinnamon, and a hint of cayenne create a flavor profile that’s both comforting and slightly exotic. The natural creaminess of sweet potatoes also means you can use less olive oil than traditional recipes call for, making this a slightly lighter option without sacrificing that luxurious mouthfeel we all crave in a good hummus.
And let’s talk about those pita chips for a moment. Store-bought versions work in a pinch, but there’s something deeply satisfying about transforming fresh pita bread into perfectly seasoned, crispy triangles. The process takes just minutes, and the difference in flavor is remarkable. Plus, you can customize the seasonings to complement the hummus perfectly – a sprinkle of sumac or za’atar works wonders here. The best part? Your kitchen will smell like a Mediterranean bakery as they crisp up in the oven.
This recipe comes together in under 30 minutes if you’re using a microwave to cook your sweet potato (though I’ll include oven-roasting instructions for those who prefer that deeper, caramelized flavor). It keeps beautifully in the refrigerator for up to five days, making it perfect for meal prep or last-minute entertaining. The flavors actually develop and deepen overnight, so don’t hesitate to make it a day ahead of your gathering.
Spiced Sweet Potato Hummus with Pita Chips
Let’s gather our ingredients and get started on this autumn-inspired treat that’s bound to become a staple in your recipe collection.
Ingredients
For the Sweet Potato Hummus:
- 1 medium sweet potato (about 1 cup cooked and mashed)
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon salt, or to taste
- 2-4 tablespoons water (as needed for consistency)
- Optional garnishes: toasted pumpkin seeds, chopped fresh parsley, paprika, drizzle of olive oil
For the Pita Chips:
- 4 whole wheat pita breads
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin (optional)
Instructions
For the Sweet Potato Hummus:
- Pierce the sweet potato several times with a fork. Microwave on high for 5-8 minutes, rotating halfway through, until completely tender. Alternatively, roast in a 400°F oven for 45-60 minutes until soft. Let cool slightly, then peel and roughly chop.
- In a food processor, combine the cooked sweet potato, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, cinnamon, cayenne, and salt.
- Process until smooth, scraping down the sides as needed. If the hummus is too thick, add water one tablespoon at a time until you reach your desired consistency.
- Taste and adjust seasonings as needed – you may want more lemon juice, salt, or spices depending on your preference.
- Transfer to a serving bowl, create a shallow well in the center, and drizzle with additional olive oil. Sprinkle with your choice of garnishes.
For the Pita Chips:
- Preheat your oven to 375°F (190°C).
- Cut each pita bread into 8 triangular pieces by cutting in half, then quarters, then eighths.
- Separate each triangle into its two layers, creating twice as many thinner chips.
- In a large bowl, whisk together the olive oil, salt, garlic powder, and cumin (if using).
- Add the pita triangles to the bowl and gently toss until all pieces are lightly coated with the oil mixture.
- Arrange the triangles in a single layer on baking sheets.
- Bake for 8-10 minutes, or until the chips are golden brown and crispy. Watch them carefully as they can burn quickly!
- Allow to cool completely before serving. They’ll crisp up even more as they cool.
The combination of creamy, spiced sweet potato hummus with these crispy, seasoned pita chips is truly magical. The hummus can be stored in an airtight container in the refrigerator for up to 5 days. Just give it a good stir and allow it to come to room temperature before serving for the best flavor and texture. The pita chips will stay fresh in an airtight container at room temperature for about 3-4 days, though I doubt they’ll last that long!
This hummus isn’t just for dipping pita chips, either. It makes a wonderful spread on sandwiches or wraps, a flavorful base for grain bowls, or even a creamy accompaniment to roasted vegetables. Its versatility is one of the many reasons I find myself making batch after batch throughout the fall season.
For an extra special presentation when entertaining, serve the hummus in a shallow bowl with the well of olive oil in the center. Arrange the pita chips in a fan pattern around the bowl, and include some fresh vegetable crudités for dipping as well – carrot sticks, cucumber slices, and bell pepper strips all pair beautifully with the sweet and spicy flavors of this hummus. A sprinkle of sumac or za’atar over the top adds a professional touch that will have your guests thinking you picked it up from a gourmet market.
What I love most about this recipe is how it transforms humble ingredients into something truly special. It’s economical, nutritious, and absolutely delicious – the trifecta of great cooking. So as the leaves begin to change and there’s a chill in the air, treat yourself and those you love to this cozy, comforting dip that celebrates the best flavors of the season.
185 calories
