Sweet Potato Hummus

Sweet Potato Hummus is a creamy, flavorful twist on the classic Middle Eastern dip. Roasted sweet potatoes add a natural sweetness and silky texture, making it a nutritious and satisfying appetizer or spread. Perfect for dipping vegetables, crackers, or spreading on toast, this version of hummus is both hearty and healthy.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

sweet potatoes (roasted and mashed)chickpeas (cooked or canned, drained and rinsed)garlic cloveslemon juiceolive oiltahiniground cuminpaprikasaltwater (as needed for consistency)

directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Peel and cube the sweet potatoes, then roast for 25-30 minutes or until tender and lightly browned.

Allow the sweet potatoes to cool slightly before using.

In a food processor, combine the roasted sweet potatoes, chickpeas, garlic, tahini, lemon juice, olive oil, cumin, paprika, and salt.

Blend until smooth, adding water a little at a time to reach your desired consistency.

Taste and adjust seasoning if necessary, adding more lemon juice or salt as needed.

Transfer to a bowl and drizzle with olive oil and a sprinkle of paprika before serving.

Servings and timing

This recipe yields approximately 2 cups of hummus.Preparation time: 10 minutesRoasting time: 30 minutesBlending and adjusting: 5 minutesTotal time: 45 minutes

Variations

Add a pinch of cayenne pepper for a spicy kick.

Use smoked paprika for a smoky flavor profile.

Stir in chopped herbs like cilantro or parsley for a fresh twist.

Add a bit of maple syrup for extra sweetness.

Top with toasted pumpkin seeds or pomegranate seeds for garnish.

storage/reheating

Store Sweet Potato Hummus in an airtight container in the refrigerator for up to 5 days.It can be frozen for up to 2 months—thaw in the fridge overnight before using.Stir well before serving and add a bit of olive oil or lemon juice to refresh the texture.

FAQs

Can I use canned sweet potato?

Yes, but roasted fresh sweet potatoes provide better flavor and texture.

Is sweet potato hummus gluten-free?

Yes, it’s naturally gluten-free—just check your tahini and spices to be sure.

What if I don’t have tahini?

You can substitute with almond butter or leave it out, though the flavor will change slightly.

Can I use this as a sandwich spread?

Absolutely, it’s delicious on sandwiches, wraps, or even as a base for grain bowls.

Do I need to peel the chickpeas?

Not necessary, but peeling them can make the hummus extra smooth.

Can I make it without oil?

Yes, just replace olive oil with extra water or aquafaba for a lighter version.

Is this hummus sweet or savory?

It’s primarily savory with a subtle sweetness from the roasted sweet potato.

Can I use a blender instead of a food processor?

Yes, but a high-powered blender works best and may need extra liquid to blend smoothly.

What veggies go best with this hummus?

Carrots, bell peppers, cucumbers, and celery are all great options.

Can I roast the garlic with the sweet potatoes?

Yes, roasting garlic adds a mellow, rich flavor—just wrap it in foil and roast alongside.

Conclusion

Sweet Potato Hummus is a flavorful and nourishing spin on a traditional favorite. With its vibrant color, creamy texture, and hint of sweetness, it’s perfect for snacking, spreading, or dipping. Easy to make and packed with nutrients, it’s a standout addition to any table or lunchbox.

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