This Sweet Potato Hummus & Yogurt Flatbread is a vibrant blend of creamy, smoky, and tangy flavors that’s as nourishing as it is delicious. The velvety hummus, made with roasted sweet potatoes, pairs perfectly with the soft, pillowy flatbread, creating a harmony of textures in every bite. With just 30 minutes of prep and cooking, it’s a quick yet impressive dish that’s perfect for sharing or savoring solo.
Each mouthful offers a balance of earthy sweetness from the hummus and a subtle tang from the yogurt-infused flatbread. The warm spices and fresh herbs add depth, while the golden hue of the hummus makes it as visually appealing as it is satisfying. Whether you’re hosting friends or treating yourself, this recipe is a flavor-packed delight that’s sure to become a favorite.
Ingredients for Sweet Potato Hummus & Yogurt Flatbread
- For the Yogurt Flatbreads:
- ½ cup spelt flour (plus extra for kneading/rolling)
- ½ cup yogurt (plain, unsweetened)
- ¾ teaspoon baking powder
- ¼ teaspoon sea salt
- Extra-virgin olive oil or butter (for the pan)
- For the Sweet Potato Hummus:
- ½ medium sweet potato (baked until mushy)
- 1 can chickpeas (1.5 cups, drained and rinsed)
- 2 tablespoons tahini
- ½ tablespoon maple syrup (or honey as a substitute)
- 1 garlic clove
- ½ teaspoon sea salt (more to taste)
- 1 teaspoon paprika (plus more for garnish)
- ½ teaspoon minced rosemary (fresh or dried)
- Juice of ½ small lemon or ¼ large lemon
- Fresh black pepper (to taste)
- Extra-virgin olive oil (for drizzling)
- ¼ teaspoon cayenne (optional, for a spicy kick)
Step-by-Step Instructions
- Make the Yogurt Flatbreads:
- In a bowl, combine the spelt flour, yogurt, baking powder, and salt. Mix with your hands to form a dough ball. Add extra flour if the dough is too sticky.
- Knead the dough for about 1 minute until smooth. Wrap it in plastic wrap and refrigerate for at least 1 hour (or up to a few days).
- Divide the dough into 4 equal balls. Roll each ball into a flat disk using a rolling pin and a lightly floured surface.
- Heat a skillet over medium heat and add a drizzle of olive oil or butter. Cook each flatbread for 1-2 minutes per side, flipping when bubbles form. Remove when browned to your liking. Serve immediately for the best texture.
- Make the Sweet Potato Hummus:
- In a food processor, combine the baked sweet potato, chickpeas, tahini, maple syrup, garlic, salt, paprika, rosemary, lemon juice, black pepper, and cayenne (if using).
- Process until smooth. Taste and adjust seasonings as needed.
- Transfer the hummus to a serving bowl. Drizzle with olive oil and sprinkle with paprika for garnish.
- Serve: Pair the warm yogurt flatbreads with the sweet potato hummus for a delicious and wholesome snack or meal.
Perfect Pairings: Sauce and Topping Ideas
Elevate your Sweet Potato Hummus & Yogurt Flatbread with creative toppings! Try a drizzle of harissa for a spicy kick or a sprinkle of toasted sesame seeds for crunch. For a fresh twist, add sliced cucumbers, cherry tomatoes, or a handful of microgreens. A dollop of tzatziki or garlic aioli can also complement the flavors beautifully.
Make It Your Own: Recipe Variations
Customize this recipe to suit your taste! Swap spelt flour for whole wheat or gluten-free flour in the flatbreads. For the hummus, try using roasted butternut squash instead of sweet potato or add a pinch of cumin for extra warmth. If you’re out of tahini, a tablespoon of peanut butter or almond butter can work in a pinch.
Time-Saving Tips for Busy Cooks
Short on time? Use pre-made flatbreads or tortillas instead of making your own. For the hummus, bake the sweet potato in advance or use canned sweet potato puree. If you’re prepping ahead, store the dough in the fridge for up to 3 days and cook the flatbreads fresh when ready to serve.
Storage and Reheating Made Easy
Store leftover hummus in an airtight container in the fridge for up to 5 days. For the flatbreads, keep the uncooked dough balls refrigerated and cook as needed. To reheat cooked flatbreads, warm them in a skillet over medium heat for 1-2 minutes or pop them in the toaster for a quick fix.
Equipment Guidance for Smooth Prep
A food processor is essential for achieving that creamy hummus texture. If you don’t have one, a high-speed blender can work, though you may need to scrape down the sides more often. For rolling out the flatbreads, a non-stick skillet and a rolling pin are your best friends—don’t forget to dust them with flour to prevent sticking!
Sweet Potato Hummus & Yogurt Flatbread
Ingredients
For the Yogurt Flatbreads:
- ½ cup spelt flour, plus extra for kneading/rolling
- ½ cup yogurt
- ¾ teaspoon baking powder
- ¼ teaspoon sea salt
- Extra-virgin olive oil or butter for the pan
For the Sweet Potato Hummus:
- ½ medium sweet potato, baked until mushy
- 1 can chickpeas (1.5 cups)
- 2 tablespoons tahini
- ½ tablespoon maple syrup
- 1 clove garlic
- ½ teaspoon sea salt, more to taste
- 1 teaspoon paprika, plus more for garnish
- ½ teaspoon minced rosemary
- Juice of ½ small lemon or ¼ large lemon
- Fresh black pepper
- Extra-virgin olive oil, for drizzling
- ¼ teaspoon cayenne (optional)
Instructions
- Make the yogurt flatbreads: Combine the flour, yogurt, baking powder, and salt. Mix together with your hands to form a ball of dough. Add more flour if you need to, just enough so it’s not too sticky. Knead for about a minute until the dough is smooth. Put in plastic wrap and refrigerate for at least 1 hour or up to a few days. Divide into 4 balls and roll them into flat disks with a rolling pin. Heat a skillet over medium heat and add the oil or butter. Place the flatbreads in the pan and cook for a minute or two on each side like you would cook a pancake. Flip when you start to see bubbles, and remove when they’re at your desired level of browning or char. Serve immediately; they’re best right off the skillet. If you want to make extra for later, I would keep the raw dough balls in the fridge and cook as needed instead of making them all at once and storing them.
- Make the sweet potato hummus: Process the sweet potato, chickpeas, tahini, maple syrup, garlic, salt, paprika, rosemary, lemon juice, pepper, and cayenne, if using, in a food processor until smooth. Taste and adjust seasonings to your liking. Garnish with a drizzle of olive oil and a dusting of paprika. Serve with the yogurt flatbreads.