Easy Sweet Potato Hummus Recipe

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.

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

This is a brief summary of the ingredients needed to make this easy sweet potato hummus and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.

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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.

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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 1/2 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.

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Sweet Potato Hummus

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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Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Click on serving size to scale this recipe

Course: Appetizer

Cuisine: Mediterranean

Keyword: sweet potato hummus recipe

Servings: 16

Calories: 39kcal

Author: Anne

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Scale this Recipe 16

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

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

This recipe makes about 2 cups, a serving size is two tablespoons Sweet Potato Hummus Variations

• ground cumin is optional, it can be omitted
• tahini paste can be left out or substituted with almond or cashew butter
• add  1/2 teaspoon of cayenne pepper for a spicy kick
• substitute the chickpeas with white beans

Nutrition

Serving: 2tbsp | Calories: 39kcal | Carbohydrates: 7g | Protein: 2g | Sodium: 7mg | Fiber: 2g | Sugar: 2g

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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