Author: This Sweet Potato Hummus is SO creamy and velvety, with an earthy, subtly sweet flavor and warm spices that make it unlike any other hummus you've ever had! Chickpeas, garlic, and lemon juice bring classic hummus flavor to this healthy and satisfying dip. You can spread it onto sandwiches and veggie burgers too!
In my opinion, plain hummus is fine, I guess, but sweet potato hummus... um, yes please! This recipe starts with roasted sweet potatoes (AKA the BEST sweet potatoes) and the result is a hummus that is sweet, fragrant, creamy, and packed full of flavor. Basically if you like sweet potatoes, you will love this sweet potato hummus. (And 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.)
Why This Sweet Potato Hummus Has Stolen My Heart
- The most magical creamy texture: Roasted sweet potato adds a velvety, silky texture without needing tons of olive oil or tahini. (I'm not a tahini fan! I find it bitter, but don't worry, this sweet potato hummus doesn't need it.)
- Sweet and savory balance: Roasting brings out the sweetness of the sweet potatoes, but this hummus is balanced by the addition of garlic and lemon.
- So many ways to use it: Dip veggies into it! Pita bread! Chips! Or slather it onto toasts, sandwiches and wraps. I've even been known to use it as a pizza "sauce".
Ingredients for Sweet Potato Hummus
- The base ingredients: Sweet potato and chickpeas (either cooked or canned).
- The flavor enhancers: Garlic, lemon juice, salt, chili powder, and black pepper.
- Liquids to make it smooth and creamy: Olive oil and water; using water in addition to oil keeps things light.
How to Make Sweet Potato Hummus
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.
- Combine: 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.
- Puree: 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.
Serving Suggestions
- Serve with pita bread, naan, or tortilla chips. Pita chips are awesome too!
- Pair with fresh vegetables like broccoli, carrots, cucumbers, or bell peppers.
- Spread on wraps and sandwiches, or add a scoop to grain bowls (like this Beet, Squash & Kale Autumn Bowl!)
- Garnish it with a drizzle of oil and extra spices or toasted walnuts, pepitas, or almonds.
Storage
- Refrigerator: Store in an airtight container for up to 4 to 5 days. Give the hummus a good stir before serving.
- Freezer: Freeze this sweet potato hummus in a freezer bag with the air pressed out; it will keep for up to 3 months. Thaw in the fridge before serving.
More Hummus & Dip Recipes
If you try this sweet potato hummus recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Sweet Potato Hummus
Servings: cups of hummus
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Ingredients
- 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
Instructions
- 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.
wendy k says
I make a sweet potato hummus with a couple of roasted sweet potatoes, add to that a mixture of lemon juice and ample syrup and then some spices including cinnamon, chili, paprika, ginger (all dried) and then yes liquid tahini but you can leave it out. I just made a batch lasts in the fridge for 3 - 4 days but sometimes less as I eat a small container when I crave something sweet. I usually make a batch once a week. In the UK we can get liquid tahini from the middle east, it's not that expensive and I'm one of those addicted to tahini which is possibly why I'm not losing weight on a plant based diet!!!
wendy says
excuse my dyslexic typing I meant maple syrup and fresh lemon juice equal parts. spices to taste.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh that sounds lovely Wendy! Thank you so much for sharing 🙂
Lynn says
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.
Steve says
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.
Nicki says
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!
Marie says
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!
Marie says
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!
Ruth says
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! 😀
Jacqui says
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!
Sam says
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.
Sam says
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!
Sam says
Haha! Be ashamed no more! 🙂
Shannon says
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...
Sam says
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!
Bethery says
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.
Sam says
Haha! There is no need for tahini. If you don't like it, skip it!
Laura says
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.