Roasted Sweet Potato Hummus

This perfect fall hummus includes roasted sweet potatoes, nutmeg, and sage for a perfect seasonal dip!



For the roasted sweet potatoes

  • 1 small sweet potato, peeled and diced into cubes
  • 1 teaspoon olive oil

For the sage infused oil

  • 10 sage leaves
  • 2 tablespoons olive oil

For the hummus

  • 2 15 oz cans chickpeas (garbanzo beans), drained and rinsed
  • 1/4 cup tahini
  • 1 clove garlic, minced
  • 2 tablespoons fresh lemon juice
  • 1/8 teaspoon nutmeg
  • 1/2 cup water plus a few tablespoons (depending on the texture you prefer)


  1. Preheat your oven to 400 degrees. Toss your sweet potato cubes in 1 teaspoon of olive oil and season with salt and pepper. Roast for 15 minutes, remove from the oven, flip the potatoes around, and roast for another 10 minutes.
  2. Let the sweet potatoes cool while you prep the rest of your ingredients
  3. In a small sauce pan, heat 2 tablespoons of olive oil and your sage leaves over medium high heat. Let the sage leaves lightly fry for a few minutes and remove them to a paper towel to drain. Set the infused oil aside to use later
  4. To make the hummus, add all of your ingredients together in a food processor: the chickpeas, tahini, garlic, lemon juice, nutmeg, sweet potatoes, most of the fried sage leaves (leave a few out for garnish), the infused olive oil, and 1/2 cup of water
  5. Let the food processor run until everything is totally combined and then add water 1 tablespoon at a time until your desired consistency is reached
  6. Garnish with sage leaves and black pepper