Sweet Potato Hummus with Caramelized Shallots




Yield 4 - 6 servings

This umami-rich sweet potato humus is the very definition of comfort food. The good news is it is very healthy as well as delicious.


For the hummus:

For the shallots:

For the topping:


For hummus:

For the shallots:

  1. While the sweet potato is baking, heat a skillet over medium-low heat and add 1 - 2 T olive oil. When the oil is hot stir in the sliced shallots and add a good pinch of kosher salt. Cook low and slow until shallots are soft and have picked up some color, about 20 minutes. Set aside.

For the topping:

  1. Drizzle several tablespoons of olive oil into the gullies you made in the hummus and add some hot chili oil if you like a little heat. Sprinkle the shallots over the oil-drizzled humus and season with Spanish paprika, dukkah, red pepper flakes, chopped herbs and flakey salt. Serve with crudite and warm pita bread.


  1. I start by adding 1/4 cup of water to this hummus and then check consistency and add a bit more if desired. Fresh hummus should be thinner than store bought so that it will coat a warm piece of pita nicely. Additionally, leftovers will thicken up when refrigerated. I often add a bit more water when serving the leftover hummus to recreate the original consistency.
  2. This hummus is delicious served with triangles of warm pita, but is also good with an array of fresh crudités. 

Courses Dinner, Lunch, Appetizers

Cuisine New American, Mediterranean

Recipe by Something New For Dinner at