These pesto hummus sweet potato bites are the perfect bite-size appetizer: sumac-roasted sweet potato rounds topped with spicy hummus, drizzled with a bright spinach pesto, and finished with crumbled feta.
This post is sponsored by Sabra. As always all opinions are 100% my own.
Right now I’m rewatching New Girl and loving it all over again. My husband humored me and sat through episode after episode while I daydreamed about living in a loft with a handful of eccentric roommates. He had recently rewatched Parks & Recreation with me multiple times, so he insisted on a new show in return.
Even though he won’t rewatch The Office, 30 Rock or Parks & Rec endlessly, there’s one thing he never refuses: anything made with hummus. He doesn’t typically eat straight from the container, but he will happily dig into small, flavorful appetizers—especially bite-size ones like these pesto hummus sweet potato bites.
With National Hummus Day coming up, these bites are a great way to celebrate. Use your favorite Sabra hummus or any flavor you love for topping.
The recipe is simple to make. Slice sweet potatoes into even rounds, toss them with olive oil, sumac, salt and pepper, then roast until tender and slightly browned. Top each roasted round with about a tablespoon of hummus, a drizzle of homemade spinach pesto, and a sprinkle of crumbled feta. A pinch of crushed red pepper and a little extra sumac add color and a touch of heat.
These bites are spicy, earthy, and satisfying in one little package. They made the perfect pre-dinner snack—those unofficial bites we all love before the main meal. My husband couldn’t get enough.
If you enjoy hummus-forward recipes, try other ideas like honey mustard hummus chicken salad, cajun shrimp hummus crostini, or a Greek-topped hummus plate for more ways to serve hummus as the centerpiece of delicious small bites.
Pesto Hummus Sweet Potato Bites
Ingredients
For sweet potatoes:
- 4 whole sweet potatoes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon sumac
- ½ teaspoon cracked black pepper
For spinach pesto:
- 1 cup baby spinach
- ¼ cup packed cilantro leaves
- ¼ cup pine nuts
- 2 tablespoons grated Parmesan cheese
- 2 cloves garlic
- 1 tablespoon water
- 1 tablespoon extra virgin olive oil
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
For topping:
- 1-¼ cup hummus, any flavor
- ½ cup crumbled feta cheese
- 1 teaspoon crushed red pepper
- 1 teaspoon sumac
Instructions
For sweet potatoes:
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Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or a silpat liner.
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Scrub the sweet potatoes and slice into 1/2-inch rounds. Try to use similarly sized potatoes so the rounds cook evenly. From four smaller sweet potatoes you’ll usually get around 20–25 rounds.
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Place the rounds on the prepared sheet, drizzle with olive oil and sprinkle with kosher salt, sumac and cracked black pepper. Toss to coat, arrange in a single layer, and roast 10 minutes. Flip the rounds and roast another 10 minutes, or until tender and lightly browned.
For pesto:
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Combine baby spinach, cilantro, pine nuts, Parmesan, garlic, water, olive oil, lemon juice and lemon zest in a blender or food processor. Puree until smooth, adding more water a teaspoon at a time if needed to reach a drizzling consistency.
For assembly:
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Top each roasted sweet potato round with about 1 tablespoon of hummus, drizzle with spinach pesto, sprinkle with crumbled feta and finish with a pinch of crushed red pepper and a dusting of sumac.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.