Sweet Potato Hummus with Chickpeas

Name: Sweet Potato Hummus
Prep time: 10 min
Cook time: 50 min
Ingredients: 2 medium sized sweet potatoes; 1 1/2 cups cooked chickpeas or canned and drained; 1/4 cup [tahini paste]; 1 clove fresh garlic; 1/2 teaspoon ground [cumin]; 2 tablespoons fresh lemon juice; 1/4 cup [olive oil] approximately; 1/4 cup water

Sweet potato hummus is delicious savory, yet sweet.It is just perfect for dipping and it's gluten-free and vegan.

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This Sweet potato hummus recipe is an earthy, slightly sweet, and creamy blend of hummus. It's full of flavor and so easy to make.

There are so many ways to make hummus. There is classic chickpea hummus and less traditional hummus varieties with add-ins like beet hummus or pumpkin pie hummus.

Most homemade hummus recipes have the same base ingredients with variations of ingredients to add more flavor. The addition of sweet potatoes in this recipe adds a slightly sweet and earthy flavor and it is perfect for dipping.

Why you will love this recipe

Sweet potato hummus is an easy recipe to make with just a few simple ingredients.
It's extra healthy thanks to the nutritious and delicious sweet potatoes.

hummus ingredients, chickpeas, sweet potatoes, oil, lemon juice, tahini paste, garlic

Here is what you will need to make this sweet potato hummus recipe

This is an overview of the ingredients and steps to make this recipe; scroll down for a printable recipe card with exact measurements and detailed instructions.

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🛒Ingredients

Sweet potatoes
Chickpeas
Tahini
Garlic
Ground cumin
Fresh lemon juice
Extra virgin olive oil
Water

🥄Equipment

Food Processor

How to make Sweet Potato Hummus

There are only a few simple steps needed to make hummus, and the most time-consuming part is baking the sweet potatoes which is hands-off and can be done ahead of time.

Step 1. Wash and pierce the sweet potatoes with a fork. Preheat the oven to 400 degrees f. Once the oven is hot, place the sweet potatoes on a rimmed baking sheet and into the oven. Bake for approximately 50 minutes until the sweet potatoes become soft.

Step 2. Remove the sweet potatoes from the oven and set them aside to cool off.

Step 3. Once the sweet potatoes are at room temperature and cool enough to handle, cut them in half, scoop out the flesh and place it into the bowl of a food processor along with the chickpeas, tahini, garlic cloves, and ground cumin.

Sweet potatoes, chickpeas, tahini sauce, garlic and cumin in a food processor

Step 4. Process the mixture into a thick pasty texture. Scrape down the sides, and add the olive oil with the food processor running. Blend until the hummus is creamy, and adjust the texture with water.

Ingredient notes and substitutions

This is an overview of the ingredients and steps to make this recipe; scroll down for a printable recipe card with exact measurements and detailed instructions.

As an Amazon Associate, I earn from qualifying purchases.

Chickpeas - canned or cooked chickpeas will both work in this recipe. I usually use canned for convenience.

Sweet potatoes - any variety of sweet potatoes can be used to make sweet potato hummus, and this is a great way to use up leftover sweet potatoes.

Tahini - is a ground sesame butter that adds a nutty flavor and creamy texture to the hummus. It can easily be replaced with peanut butter, cashew butter or almond butter.

How to store leftovers

Sweet potato hummus can be stored in the refrigerator for up to 5 days in an airtight container. If the hummus appears dry after being stored in the fridge, stir in a teaspoon or two of water to revive it.

What to serve with sweet potato hummus

Creamy sweet potato hummus tastes great as a dip garnished with sesame seeds, pumpkin seeds, and a drizzle of olive oil and served with fresh raw veggies, baked pita chips, or pita bread.

It also tastes great as a spread in wraps, veggie sandwiches, whole grain bowls, or a vegetarian charcuterie.

an overhead view of hummus in a bowl with pita chips and carrot chips

Recipe Variations

Sweet and spicy sweet potato hummus - add ½ teaspoon cayenne pepper, red pepper flakes, or hot sauce, and a teaspoon of maple syrup to the food processor before blending the hummus.

Smoky sweet potato hummus - add a teaspoon of smoked paprika before blending.

White bean sweet potato hummus - swap out the chickpeas or garbanzo beans for white beans for a creamier version.

No bean sweet potato hummus - leave the chickpeas out and add 2 more baked sweet potatoes.

Tex-Mex sweet potato hummus - add a teaspoon or two of chipotle pepper to the food processor and replace the lemon juice with lime juice.

Fresh herbs - enhance the flavor by adding a mixture of chopped fresh herbs such as cilantro, parsley, oregano, thyme or rosemary.

💡Tips

Reserve some of the chickpea liquid and use it to adjust the texture of the hummus instead of water.
Save time, and bake the sweet potatoes up to three days ahead of time.

Can you boil sweet potatoes to make sweet potato hummus?

Yes, you can boil, steam or roast sweet potatoes to make sweet potato hummus.

What can I add to sweet potato hummus if it tastes bland?

Try adjusting the flavor with sea salt first. Then try adding some fresh herbs, such as chopped fresh thyme, or rosemary.

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