Sweet Potato Hummus kissed with pumpkin spice seasoning and served with the most amazing cinnamon sugar flatbread dippers. We’re pretty excited to eat this sweet and savory hummus all Fall long!
I’m so crazy excited to share this pretty pumpkin spice sweet potato hummus recipe with y’all today!
With Fall shindigs and gatherings galore on the horizon, we all need a little make-ahead magic to share with friends right?
This recipe delivers!
It’s crazy fast to throw together when a mondo hummus craving strikes and can also be prepped ahead to help keep your kitchen clean.
I could literally LIVE inside this bowl I love it so much!
This time of year, pumpkin tends to get all the attention.
And yes, I’m totally guilty of this too and just posted pumpkin cornbread AND pumpkin banana muffins. #sorrynotsorry
Before you get your carve on or beeline for the can of pumpkin puree, let’s show sweet potatoes some love!
Sweet Potato Hummus with Cinnamon Sugar Flatbread
The hummus itself is savory, creamy, and totally luscious but, always the fan of the combination of both sweet and savory flavors togehter, I topped it with a sweet sprinkling of pumpkin spice and dove in face-first with cinnamon sugar flatbread for dipping. The combination had me SWOONING!
Paul and I basically stopped talking entirely and made it our life’s goal to devour this giant bowl of hummus. I regret nothing. SO GOOD!
No pumpkin spice? No problem!
SPEEDY DIY PUMPKIN SPICE BLEND
Make your own by combining 1 teaspoon ground cinnamon with 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/8 teaspoon ground clove. Make as much or as little as you want to keep on hand for all your Fall recipe needs.
Sweet Potato Hummus with Cinnamon Sugar Flatbread
Ingredients
- 2 sweet potatoes (medium-large)
- 2-3 tsp extra virgin olive oil
- 3 cloves garlic
- ¾ tsp cayenne pepper*
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp salt
- 1/4-1/2 pumpkin pie spice plus extra for topping
- 1 lemon, juiced
- 15 oz canned chickpeas, drained and rinsed (or 2 cups cooked chickpeas)
- 3 TBSP tahini
- spicy sesame oil for drizzling, or use your favorite oil
CINNAMON SUGAR FLATBREAD
- 2 naan flatbreads
- 1 TBSP melted butter or olive oil
- 2 tsp brown sugar or granulated sugar
- 1/8-1/4 ground cinnamon or to taste
Instructions
- Preheat oven to 400 degrees F and bake your sweet potatoes until soft. Depending on the size you choose, this could takte 45-60 minutes. Remove the skin and get ready to blend! Alternatively you can peel and chop the sweet potatoes first and roast them for 40 minutes with a drizzle of oil.
- Heat a small pan to medium heat with 2 tsp olive oil. Add garlic and spices, then saute until fragrant, careful not to burn the garlic. Add lemon juice to deglaze the pan of all the spices/flavor.
- In a food processor, combine sweet potato and spice mixture with remaining hummus ingredients. Blend well, scraping down the sides as needed. For an even creamier hummus, you can add a few TBSP of olive oil or extra tahini, to taste.
- Top with a sprinkling of pumpkin pie spice. I like to swirl 1/4 tsp pumpkin pie spice into the hummus then top with extra plus a little drizzle of spicy sesame oil. Feel free to follow suit! Dive in with cinnamon sugar dusted flatbread.
- To make the flatbreads, warm naan in the microwave for 30 seconds. Rub with olive oil or brush with melted butter and then sprinkle lightly with cinnamon and sugar. Feel free to add extra to taste. Rub into the flatbread and allow to cool. Slice into wedges for dunking and feel free to make extra flatbreads if you’re serving a crowd!
Notes
Nutrition
If you get a chance to try this scrumptious sweet potato hummus, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation!
Questions & Reviews
I haven’t made this yet, but was wondering about subbing canned pumpkin purée for the baked sweet potato. How much would I use? Also, if I used sweet potato, can you give a measurement for them (either in ounces or cups of sweet potato purée)?
I’m asking because I just saw some Pumpkin Dessert Hummus at the store & I want to recreate it.😉
You can absolutely used pumpkin puree! I would saute the pumpkin puree in a little pot or skillet on the stove with a tiny bit of butter and cinnamon first. This will make the canned pumpkin taste amazing and the flavors will shine through in your dessert hummus!
A delish and easy treat! Sweet & savory
Thank you!
Loved this recipe! The hummus was absolutely delicious. It was actually a bit “lighter” than traditional hummus and it had all of the savory flavors of Fall. I would never have thought to pair it with sweet cinnamon- sugar flatbread! The pairing was perfect!
Thank you Jen! The cinnamon sugar totally made it for me too -sweet and savory FTW!
Sounds absaloutly delish. Perfect for any bread