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.
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
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.
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.
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.
Yes, you can boil, steam or roast sweet potatoes to make sweet potato hummus.
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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📖 Recipe
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Ingredients
- 2 medium sized sweet potatoes
- 1 ½ cups cooked chickpeas or canned and drained
- ¼ cup [tahini paste]
- 1 clove fresh garlic
- ½ teaspoon ground [cumin]
- 2 tablespoons fresh lemon juice
- ¼ cup [olive oil] approximately
- ¼ cup water
Instructions
- Pre-heat the oven to 400
- Pierce the sweet potatoes with a fork and place them into the oven directly on the center rack or on a baking sheet and bake them for 45 minutes until they become soft.
- Once the baked sweet potatoes have finished cooking and are cool enough to handle, slice them in half, scoop out the pulp and place it in a food processor,
- Next add the remaining ingredients except the water and olive oil to the food processor and blend into a thick paste. grad
- Remove the cover of the food processor and scrape down the sides. Place the cover back on and gradually add the olive oil while the food processor is running; blend until creamy. Adjust the texture with water.
Notes
- ground cumin is optional, it can be omitted
- tahini paste can be left out or substituted with almond or cashew butter
- add ½ teaspoon of cayenne pepper for a spicy kick
- substitute the chickpeas with white beans
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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Aleta says
Oh yes, please! Sweet potatoes with chick peas, lemon and cumin? Delicious! I can imagine all the yummy things I'm going to dip into this hummus. Thanks for sharing1
Pam Greer says
We love hummus at our house, we regularly have it for lunch with veggies. I thought I had tried most variations, but I haven't tried sweet potato! We love sweet potatoes, so I know we would love this!
Elaine Benoit says
I love all the different hummus recipes I've been seeing. Your sweet potato hummus looks so scrumptious! I bet this would be a great addition to my holiday cocktail party.
Veena Azmanov says
We love hummus but never tied sweet potato in the hummus. Sounds interesting. I love sweet potato so should be a great addition to our family meals. Saving for later.
Sherri says
I seriously eat hummus multiple times a day! I have to try this sweet potato version! Looks and sounds amazing! 🙂
Veronika's Kitchen says
I think I am making everything sweet potato this Fall ))) Its good to switch it up a little and make something new with this ingredient!
Andrea says
I love hummus, can’t believe I haven’t tried it with seeet potato before, sounds absolutely delish!
Nicolas Hortense says
I am loving this!! What a beautiful combo!!
Anne Murphy says
I love making different kinds of hummus. Never made sweet potato, and it sounds like a great variant!
Tammy says
I love fresh hummus but I'm so intrigued and delighted by this twist! Yours looks so good and hearty! 😀 I cannot wait to try this!
Jagruti Dhanecha says
Love hummus and always look out for different recipes of hummus, loving this sweet potato version. Bookmarking it!
Jyothi (Jo) says
I can never get tired of hummus. This sweet potato hummus would be perfect with my fresh crunchy vegetables any day
Natalie says
This really sounds so good. I love the sweet potato twist in this recipe. I need to give this a try because hummus is one of my favorite spread. It's so versatile and simple but delicious every time.