Sweet Potato Hummus with Cinnamon Sugar Flatbread
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!
Servings 16 servings
Calories 62kcal
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
* The cayenne pepper here is optional BUT I think it's crazy AMAZING for a spicy-sweet kick, especially since we're cinnamon-sugar-ing our flatbread dippers. If you're on the fence, feel free to make the hummus without cayenne and you can always add it in later if you change your mind.
Serving a crowd? Make extra flatbreads as needed! You can even toast them into pita chips if you'd like.
I love this hummus with my cinnamon sugar flatbreads for dunking but cinnamon sugar pita chips are also super awesome dippers for this sweet potato hummus.
Recipe adapted from Cookie+Kate.
Nutrition Facts below are an estimate gathered using an online recipe nutrition calculator. Values calculated for hummus only; adjust as needed and enjoy!
Nutrition
Calories: 62kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Sodium: 156mg | Potassium: 117mg | Fiber: 2g | Vitamin A: 2375IU | Vitamin C: 4.3mg | Calcium: 21mg | Iron: 0.6mg
