Sweet Potato Hummus simply combines classic hummus taste with the cozy sweetness of sweet potatoes. Delicious, creamy appetizer and perfect for veggie dipping.
Enjoy, and try my garlic hummus recipe next.
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This recipe for sweet potato hummus is super easy to make, healthy, and outright addicting!
Hummus is my go-to for everyday snacking, a delicious dip for picnics and parties, or as an extra layer of spread on avocado toast. Either way you serve it, this sweet potato dip is full of flavor and will impress your guests.
Why You’ll Love This Recipe
- Flavorful: The sweet and savory taste of sweet potato blends perfectly with the nuttiness of tahini, and I’ve added a secret ingredient for a hint of smoky flavor.
- Easy to make: We use canned chickpeas meaning no lengthy prep time. This easy recipe comes together in under 30 minutes!
- Unique: This homemade hummus has always been a huge hit at parties. It’s a fun spin on classic hummus and a great way to use up leftover sweet potatoes.
- Healthy: As per Healthline, sweet potatoes are rich in vitamins, minerals, antioxidants, and fiber. Enjoy a guilt-free snack that’s vegan and gluten-free.
Ingredients for Sweet Potato Hummus
You’ll need 9 simple ingredients to make this sweet potato hummus recipe.
- Sweet potato: Choose 1 medium sweet potato that has firm, unwrinkled skin. You’ll need 1 1/2 cups cooked sweet potato, I cut mine into cubes and cooked it on the stove. See all cooking options below.
- Water: I reserved some of the water from cooking the sweet potato.
- Chickpeas: A can of chickpeas or garbanzo beans, drained and rinsed.
- Tahini: Grounded sesame seed paste that gives hummus an earthy, nutty flavor with the perfect texture.
- Garlic clove: We’ll add 1 fresh garlic clove for a boost of savory flavor.
- Chipotle in adobo sauce: The smokiness of this hummus comes from the chipotle pepper.
- Olive oil: Helps blend all the ingredients together. I always use extra-virgin olive oil, its flavor shines through nicely.
- Lemon juice: Fresh lemon juice helps balance the flavors.
- Apple cider vinegar: Increases the natural sweetness.
- Salt: To season and enhance all other flavors.
How to Make Sweet Potato Hummus
There is a full recipe card below.
- Boil sweet potato: Add peeled and cubed sweet potato to a small pot, then add enough water to just cover. Bring to a boil, reduce heat to low and cook until fork tender, about 5-7 minutes. Set 1/4 cup water aside, then drain.
- Combine ingredients: Transfer sweet potato chunks along with water to a powerful blender or food processor. Next, add in chickpeas, tahini, garlic, chipotle in adobo, olive oil, lemon juice, apple cider vinegar and salt.
- Blend: Add lid and process until very smooth, pausing and scraping the walls with a spatula, if needed.
- Serve: Spoon hummus into a serving bowl and drizzle with extra olive oil. I also sprinkled smoked paprika and dried oregano on top for presentation and taste! Serve with crackers and your favorite dipping veggies.
How to Cook Sweet Potatoes
- Bake: First, wash your sweet potato and use a fork to poke a few holes. Place it on a baking sheet and roast sweet potatoes in the oven at 400 degrees F for 1 hour, or until easily pierced with a fork.
- Steam: Peel sweet potato and cut into cubes, about 1 inch in size. Add 1 – 2 inches of water to a small or medium size pot, place a steamer basket inside, and add sweet potatoes to the basket. Bring water to a boil, cover, and steam sweet potatoes until tender.
- Boil: Peel and chop sweet potatoes into 1 inch cubes. Add potatoes to a small pot, cover with water, and bring to a boil. Reduce heat and simmer for 5-7 minutes until soft.
- Instant Pot: Add peeled and chopped sweet potatoes with 1 cup cold water to your Instant pot. Pressure Cook on High for 5 minutes, and do Quick Release.
- Slow cooker: Place whole sweet potato with 1 cup water in your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Tips for the Most Creamy Hummus
Here are a few simple tricks for making velvety smooth hummus that’s better than store-bought.
- Freshly cooked chickpeas for best taste: If you have time, pick up some dried chickpeas and make Instant Pot chickpeas. However I understand the reality is that canned chickpeas save a ton of time.
- Remove chickpeas skin: If you cook your own chickpeas, for even more creamier hummus you can remove their skins. Simply add hot chickpeas to a large bowl and cover with cold water. Then, working in batches, rub the skin off with your hands and drain the water that has the skin in it. Repeat until all skins have been removed.
- Use high-speed blender: If you have a blender like Blendtec or Vitamix, your hummus will come out more creamy than in a food processor.
- Don’t use sweet potato skin: Always remove the skin before or after cooking your sweet potato, the skin is edible but will not blend well.
Here are some easy variations to try. Some can be added to the blender and others as a delicious topping.
- More garlic: Add 2 cloves garlic to up the garlicky taste. Or omit the fresh garlic and use roasted garlic instead.
- Make it spicy: Add heat with red pepper flakes, cayenne pepper, or diced jalapeño.
- Herbs: Sprinkle with earthy herbs like fresh rosemary, thyme, parsley, or dried oregano.
- Spices: Season to taste with salt, pepper, or smoked paprika. You can also add warming spices like cinnamon or cumin.
- Nuts: Add a crunchy topping with crushed walnuts, cashews, or pecans.
What to Serve with Hummus?
Serve sweet potato hummus with whole grain crackers or easy dipping vegetables like celery sticks, baby carrots, zucchini or cucumber slices, snap peas, grape tomatoes, radishes etc.
How to Store
Store: Homemade hummus will stay fresh in the fridge for up to 1 week in an airtight container.
Freeze: Transfer to an airtight container and freeze for up to 3 months.
To fix dry hummus add more water, broth or olive oil and process.
If you can’t find tahini you can use cashew butter, sunflower butter, Greek yogurt, sesame seed oil, peanut butter, or almond butter.
Instead of chipotle in adobo you can use 1-2 teaspoons of smoked paprika.
I don’t recommend using yams because they are more dry and starchy like a regular potato with a neutral taste. True yams are also hard to find in local grocery stores but red orange skinned sweet potatoes are sometimes labeled “yams” in North America, so make sure to look for the smooth reddish-brown skin with orange flesh.
More Dips and Spreads
More Sweet Potato Recipes to Try
- Healthy sweet potato casserole
- Oven roasted sweet potatoes
- Sweet potato hash
- Sweet potato skillet
- Mashed sweet potatoes
- Air fryer sweet potato fries
- Instant Pot sweet potato casserole
Sweet Potato Hummus
- 1 medium sweet potato cubed (1 1/2 cups cooked)
- 1/4 cup water from sweet potatoes
- 14 ounces can chickpeas drained & rinsed
- 1/4 cup tahini
- 1 large garlic clove peeled
- 1 teaspoon chipotle in adobo sauce
- 1 tablespoon olive oil extra virgin
- 1 tablespoon lemon juice
- 2 tablespoons apple cider vinegar
- 1 1/4 teaspoons salt
- In a small pot, add sweet potato and water just enough to cover. Bring to a boil, reduce heat to low and cook for 5-7 minutes or until fork tender. Drain.
- Transfer sweet potato to a powerful blender or food processor along with 1/4 cup water from cooking it. Add chickpeas, tahini, garlic, chipotle in adobo, olive oil, lemon juice, apple cider vinegar and salt. Process until very smooth, pausing and scraping the walls with spatula, if necessary.
- Transfer hummus to a serving bowl, drizzle with extra olive oil and sprinkle with smoked paprika and dried oregano.
- Serve with whole grain crackers or easy dipping vegetables like celery sticks, baby carrots, zucchini, cucumber slices, snap peas, grape tomatoes, radishes etc.
- Store: Refrigerate in an airtight container for up to 1 week.
- Freeze: In an airtight container for up to 3 months.