Vegan Sweet Potato Hummus Bites
Roasted sweet potato rounds topped with creamy homemade hummus make for one of those appetizers that disappears from the platter before you even sit down. The sweet potatoes get tossed in cumin and smoked paprika before hitting a 425°F oven, where they turn tender in the center with lightly caramelized edges that add just the right amount of chew. While those roast, a quick blitz of chickpeas, tahini, lemon juice, garlic, and olive oil comes together into a silky, bright hummus that you spoon right onto each warm round. Every single ingredient here is naturally plant-based, so there's no swapping or substituting needed — this one just works from the ground up. A drizzle of olive oil, a dusting of smoked paprika, and a scatter of fresh parsley finish things off with color and a little extra punch. If you want a gentle kick, a pinch of red pepper flakes takes it somewhere even better. This recipe makes four servings, but it's the kind of thing people hover around, so you may want to double it.
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Learn more →Ingredients
4 servings
For the sweet potato rounds
- 2 medium sweet potatoes (about 1 ½ lb total), scrubbed
- 1 ½ tbsp olive oil
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp salt
For the hummus
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tbsp tahini
- 2 tbsp lemon juice (from about 1 lemon)
- 1 clove garlic, minced
- 2 tbsp olive oil
- 3–4 tbsp cold water
- ¼ tsp salt
For serving
- 1–2 tbsp olive oil, for drizzling
- 2 tbsp fresh parsley, finely chopped
- ¼ tsp smoked paprika, for dusting
- pinch of red pepper flakes (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- 2
Slice the sweet potatoes into rounds about 1/4-inch thick. In a large bowl, toss the rounds with 1 1/2 tbsp olive oil, cumin, smoked paprika, and 1/4 tsp salt until evenly coated.
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