Dessert

Sweet Potato Hummus Mezze Platter with Feta and Nuts Recipe

ByHugo Harnd October 27, 2025October 27, 2025

Introduction

This Sweet Potato Hummus Mezze Platter with Feta & Nuts is a vibrant and flavorful twist on classic hummus. Creamy, slightly sweet, and packed with wholesome ingredients, it makes a perfect appetizer or snack for any gathering.

A round wooden platter filled with colorful food items arranged in sections, starting from the center with a swirl of bright yellow hummus topped with a small amount of paprika and green herbs, surrounded by a mix of roasted orange sweet potato cubes garnished with green herbs, a small pile of tan walnuts, and white cubes of cheese with green herbs on top. On one side, there are slices of fresh green cucumber, next to a small glass bowl holding dark purple olives. The platter also contains wedges of beige pita bread and a bunch of small, bright red cherry tomatoes attached to their stems, with some leafy green parsley placed near the tomatoes. The detailed food textures and colors contrast nicely against the white marbled surface beneath the wooden platter. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium sweet potato, peeled and cubed
1 can (400g) chickpeas, drained and rinsed
2 tbsp tahini
1 garlic clove
2 tbsp lemon juice
2 tbsp olive oil
½ tsp cumin
Salt & pepper, to taste
½ cup crumbled feta cheese
¼ cup mixed roasted nuts (walnuts, pistachios, or almonds)
1 cup cucumber slices
1 cup cherry tomatoes
½ cup olives
Warm pita bread or crackers, for serving
Fresh parsley or mint, for garnish

Instructions

Step 1: Preheat your oven to 200°C (400°F). Toss the sweet potato cubes with a little olive oil and roast on a baking sheet for 20–25 minutes until soft and tender.
Step 2: In a food processor, combine the roasted sweet potato, chickpeas, tahini, garlic, lemon juice, olive oil, cumin, salt, and pepper. Blend until you achieve a smooth and creamy hummus texture.
Step 3: On a large serving board or platter, spread the sweet potato hummus in the center.
Step 4: Arrange the crumbled feta, mixed nuts, cucumber slices, cherry tomatoes, olives, and pita bread or crackers around the hummus.
Step 5: Drizzle extra olive oil over the platter and garnish with fresh parsley or mint before serving immediately.

Tips & Variations

Roast the sweet potatoes until very soft for a creamier hummus.
Swap the mixed nuts for seeds like pumpkin or sunflower for a different crunch.
Add a pinch of smoked paprika or chili flakes to the hummus for a subtle kick.
Use fresh lemon juice for a brighter flavor.

Storage

Store any leftover hummus in an airtight container in the refrigerator for up to 3 days. The nuts and fresh vegetables are best served fresh, but you can keep cut cucumbers, tomatoes, and olives chilled separately for up to 2 days. Reheat the hummus gently at room temperature before serving; avoid microwaving to maintain its texture.

How to Serve

A round wooden board holds a colorful platter with multiple layers of food. In the center, there is a thick swirl of smooth yellow hummus topped with green herbs and a sprinkle of red spice. Surrounding the hummus, from left to right, are neatly sliced green cucumbers, soft beige pita bread wedges leaning against a small glass bowl filled with dark purple olives, juicy red cherry tomatoes still on their vine, fresh chopped green parsley, crumbled white feta cheese resting on a bed of light brown walnuts, and small cubes of roasted orange sweet potato seasoned with green herbs. The entire board sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potato instead of fresh?

Fresh roasted sweet potato offers the best flavor and texture for this hummus. Canned sweet potato may be too soft or watery, resulting in a less creamy dip.