Sweet Potato Hummus with Harvest Greens is a flavorful, seasonal side dish made with creamy hummus and hearty fall greens.
Happy Sunday, friends! Fall is in full swing, and with the holidays approaching I’m already planning what to bring to this year’s Friendsgiving.
Each year our Denver group gets together for flag football, food, and plenty of laughs. Friendsgiving is one of my favorite gatherings because it’s relaxed, casual, and all about sharing great food with people you love.
This year I’ll be bringing two dishes: Sweet Potato Hummus with Harvest Greens and a Moroccan Cauliflower Bake. The hummus is simple to make, full of fall flavor, and perfect for a buffet table. The sweet potato gives the hummus a silky texture and a warm hint of cinnamon, while the harvest greens are tossed in a maple-Dijon vinaigrette and finished with bright pomegranate arils.
If you want an easy, crowd-pleasing side for your holiday gathering, this combination is a winner. It’s visually appealing, balanced between creamy and crisp, and highlights autumn flavors without being fussy.
Below is the recipe for Sweet Potato Hummus with Harvest Greens. There’s also a variation using Sabra hummus if you prefer a shortcut.
Sweet Potato Hummus with Harvest Greens
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- For the hummus:
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 medium sweet potato, cooked and mashed
- 3 tbsp tahini
- 2 garlic cloves, roughly chopped
- Juice of 1 lemon
- 1 tbsp maple syrup
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp kosher salt
- 1/4 tsp ground pepper
- 1/3 cup olive oil, plus more for garnish
- 4–6 tbsp water, as needed
- For the harvest greens:
- 2 cups kale
- 2 cups spinach
- 2 cups arugula
- 1/4 cup olive oil
- 1 tbsp apple cider vinegar
- 2 tsp maple syrup
- 2 tbsp Dijon mustard
- Salt and pepper to taste
- Pomegranate arils, for garnish
- Shortcut using Sabra:
- 1 (10 oz) container Sabra plain hummus + 1/2 cup extra hummus
- 1 medium sweet potato, cooked and mashed
- 2 garlic cloves, roughly chopped
- Juice of 1 lemon
- 1 tbsp maple syrup
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
- Olive oil, for garnish
Directions:
- For the hummus: In a large food processor combine chickpeas, mashed sweet potato, tahini, garlic, lemon juice, maple syrup, cinnamon, nutmeg, salt, and pepper. Pulse until combined. With the processor running, add olive oil and blend until smooth. Add water a tablespoon at a time until you reach the desired consistency. Transfer to a serving plate and drizzle with olive oil and a pinch of black pepper.
- Shortcut using Sabra: In the food processor combine Sabra hummus (10 oz + 1/2 cup), mashed sweet potato, garlic, lemon juice, maple syrup, cinnamon, nutmeg, salt, and pepper. Pulse until smooth. Spoon onto a serving plate and finish with olive oil and black pepper.
- For the harvest greens: In a large bowl toss kale, spinach, and arugula. In a small bowl whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Drizzle the vinaigrette over the greens and toss to combine.
- To serve: Spread the hummus on a platter, place the dressed harvest greens beside it, and scatter pomegranate arils over the top. Serve with warm pita or crackers as desired.
Sweet Potato Hummus with Harvest Greens brings together creamy texture, warm spices, and bright, tangy greens for a dish that’s both comforting and fresh—an ideal addition to any fall gathering.