Oops, I did it again! (Really can't believe I just made Britney reference, I don't even like her music).
Ehem, I did it again! I had so much fun making my first ever YouTube video, and better yet, it seems like you had fun watching it. I received so many lovely comments across social media, they really made me feel special. I particularly liked the comment from naonao.hgc in Instagram "Wow you're moving and talking"! Haha. Yes, I move and talk in real life... I'm actually not very good at sitting still, I'm full of beans you might say (bad joke alert)!
You like hummus, I know you do. If you are on this blog, I am going to guess that 99.7% of you like hummus. If you don't like hummus, I dare you not to like this sweet potato hummus!
In my opinion, plain hummus is fine, I guess, but sweet potato hummus... um, yes please! I don't use tahini in this recipe for two reasons: one, I rarely have it on hand, and more importantly, two, I actually kinda hate tahini (which is weird because I love sesame seeds). It always tastes bitter and sour to me. I prefer to make hummus with delicious things.
The result is a hummus that is sweet, fragrant, creamy, and packed full of flavour. Basically if you like sweet potatoes, you will like this sweet potato hummus. (Obvi right)?
If you want to keep the sweet potato vibe going, also check out my Thai Sweet Potato Curry, Jerk Sweet Potato & Black Bean Burgers, and Roasted Sweet Potato and Plantain Burritos.
First we need to cook the sweet potato! So crank your oven to 400F, pierce the potato all over with a fork so that steam can escape, and pop it in the oven for 50 to 65 minutes until the potato is tender all the way through and easily pierced with a knife. You can bake the sweet potato up to a few days in advance if you like.
When you are ready to make your hummus, scoop the flesh out of the sweet potato, and add it to a food processor along with the other ingredients.
Blend until smooth and creamy. I generally like a thicker hummus, but if you prefer it a little thinner, just add more oil or water until desired consistency is reached. Serve with tortilla, crackers, or your favourite veggies for dipping! Omnomnom.
Sweet Potato Hummus
- 1 medium sweet potato, (about 1 cup mashed)
- 1 cup cooked chickpeas
- 1 clove garlic
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 tablespoons water
- ½ teaspoon salt
- ½ teaspoon chili powder
- ¼ teaspoon black pepper
- Preheat your oven to 400F (200C).
- Use a fork to prick the sweet potato all over so steam can escape while the potato cooks. Put on a baking sheet, and bake for about 50 - 65 minutes, until the potato is tender all the way through, and a knife can easily pierce through the entire potato.
- Scoop out the flesh of the potato and add to a food processor along with the remaining ingredients, the chickpeas, garlic, lemon, olive oil, water, salt, chili powder, and pepper.
- Blend until completely smooth, stopping to scrape down the sides as needed. If you prefer a thinner hummus, just thin it with a bit more water or oil until desired consistency is reached.
Wow! I'll admit I wasn't sure I was going to like this as I'm okay with sweet potatoes but they're not my favourite, but this was amazing! I'm totally hooked now and wish I'd made a double batch. Just wondering if it freezes well. I like to make large batches of things to freeze for later and this would be well worth doing if it freezes well.
I made it for the first time today. It's awesome. I put it on a wrap with sweet peppers, cucumbers and dinosaur kale. It's an easy and nutritious lunch for work. Thanks for all your recipes, you really helped make my transition to plant based living easier.
Love this! My 5 year old helped make it and was so thrilled. She generally does well eating her veggies but I'm always looking for sneaky ways to get her to eat more, and this works for that!
Sam Turnbull says
Amazing! Thrilled you enjoyed!
There is oil in the ingredients, but you leave it out in the directions, is this on purpose? I try not to cook with or use oil so am hoping it can just stay out? Or is there a suitable replacement for this recipe? Thanks for your help!
Sam Turnbull says
Apologies for that! I have updated the recipe. You can sub the oil for aquafaba or even just a bit more water if you like. Enjoy!
Thank you Sam!!
Liza Barrett says
Looks awesome...gonna make it right now. Love hummus and who doesnt like sweet potatoes?!!! It's the perfect combo. Fingers crossed mine comes out as good as yours looked!!! Thanks
Sam Turnbull says
I hope you love it, Liza!
SO delish! It worked so well with the sweet potatoes we get here in Botswana, it made my hummus super smooth and creamy. Excluding the tahini made the hummus allot less rich, which is great too! Thank you for sharing 🙂
Sam Turnbull says
It's my absolute pleasure, so happy you loved it Ruth! 😀
Great recipe. I've just boiled the sweet potato as I was using the other half (it was a huge one) in a curry.
I'll def try see if my kids will eat this. My son is allergic to sesame so he's always had this anxiety about hummus- and avoidance of it.
Jenny Bee says
Ahhhhh! Sweet potato is pretty much one of my favorite things to eat of all time and making it into a hummus makes me very excited. I loved this video, it's informative and very funny. The editing is really awesome. Thanks for the inspiration!
Haha thank you Jenny! Very glad you like the recipe and the video. 🙂 I had a lot of fun making both!
Jill Aaron says
I just nuked my sweet potato for six minutes. Sure, everything is better roasted but I feel guilty about heating the oven for one potato. I'm only cooking for myself, so there's nothing else going into the oven.
Haha that's totally ok! I actually don't own a microwave which is why I will never give instructions for one. However you make your hummus is the perfect way!
Rebecca @ Strength and Sunshine says
I'm ashamed that my favorite food...the potato...has never made it into one of my hummus creations!
Haha! Be ashamed no more! 🙂
I thought I was the only vegan blogger who isn't obsessed with tahini! I really don't much care for it, either, although I'm okay with it in my hummus moreso than in all of the tahini-based sauces and salad dressings I see these days...
Yes! Tahini dressings, bleh. I have no desire for them at all. I just skip it in this recipe, but in my Roasted Jalapeño Hummus Recipe I use peanut butter instead which is super yum!
I was wondering if I would like tahini better after being vegan for a couple years. I certainly look at sweet potatoes in a whole new way, but, tahini is expensive. So, if you two can live without it, I think I can.
Haha! There is no need for tahini. If you don't like it, skip it!
This was super delicious! But I have to admit I made it with tahini. I did drizzle a little olive oil in to loosen it up. If you're ever open to trying tahini again, I recommend the Soom brand. By far the least bitter tahini I've had. Thanks for the recipe-I'll be making it again.