Sweet Potato Hummus is a delicious take on the classic hummus recipe. Loaded with roasted sweet potatoes, this creamy, healthy, protein-packed dip comes together in under 45 mins (with just 10 minutes of active working time). It is vegan, gluten-free, and paleo!
You can never have enough hummus, isn’t it? Try some of my other tried and tested hummus recipes – pumpkin pie hummus, pumpkin hummus, edamame hummus, roasted red pepper hummus, black bean hummus, and roasted beet hummus.
About This Recipe
Sweet Potato Hummus is an interesting twist to your traditional hummus recipe! The classic hummus is loaded with roasted or steamed sweet potatoes which makes it super creamy, smoky, mildly sweet, and very healthy.
It takes a little more time than the traditional hummus, but the addition of perfectly roasted sweet potatoes is totally worth the effort and wait.
This dip is protein-packed, vegan, gluten-free, and paleo and is also great for meal prep. Although it is a fall favorite, you can enjoy it any time of the year.
Health Benefits Of Sweet Potatoes
Sweet Potatoes are loaded with nutrients and it is a good idea to include them in your everyday diet. Here are some of their health benefits.
- Contains cancer fighting properties
- Promotes eye health
- Helps function brain properly
- Promotes gut health
- Improves your immune system
Sweet Potatoes – These are the star ingredient of this recipe. You can either roast or steam them. I personally like roasting them for the great depth of flavors.
Chickpeas – Use canned chickpeas or cook them from scratch using my easy Instant Pot Chickpeas recipe. In both cases, make sure to reserve some liquid that will be used to thin down the hummus.
Tahini – Tahini adds a very earthy flavor to the hummus and also makes it creamy. Buy a tub or make it at home using my Tahini Paste recipe.
Extra Virgin Olive Oil – Choose the best.
Lime Juice – Always use freshly squeezed lime juice.
Others – You will also need garlic, salt, roasted cumin powder, and red pepper flakes.
Variations – Add 1 tablespoon adobo sauce and 1-2 chipotle peppers to make it spicy.
How To Make Sweet Potato Hummus
Peel 300 g (10 oz) sweet potatoes and cut them into ½ inch cubes.
If cooking the chickpeas from scratch, then soak ½ cup dry chickpeas in water for 8-10 hours. Pressure cook with some water until tender. You can check out my Instant pot chickpeas recipe for reference.
If using canned chickpeas, then drain the can and measure out 1 cup of chickpeas. Make sure to reserve some liquid for later use.
Peel 5-6 garlic cloves.
Gather the remaining ingredients.
Roast The Sweet Potatoes
Preheat the oven to 375 degrees F (190 degrees C).
Arrange the sweet potato cubes on a baking sheet and drizzle some extra virgin olive oil on top. Sprinkle some salt all over the sweet potatoes.
Keep the tray in the middle rack of the oven and roast for 30-35 minutes until they’re slightly charred.
Remove the tray from the oven and let the sweet potatoes cool down completely.
Note – You can also steam the sweet potatoes instead of roasting. It will be less time-consuming but roasted sweet potatoes have a great depth of flavors. Check out my Instant Pot Sweet Potatoes recipe for easy steaming.
Make The Hummus
Add the roasted sweet potatoes, 1 cup of cooked chickpeas, 5-6 cloves of garlic, 4 tablespoon tahini paste, 8 tablespoon extra virgin olive oil, 4 tablespoon lime juice, salt to taste, ½ teaspoon cumin powder, 1 teaspoon red pepper flakes and ¼ cup of liquid from chickpeas to a blender or a food processor and make a smooth hummus.
Note – You can add a few more tablespoon of chickpea water to make the blending easier.
Tip – Instead of adding raw garlic, you can roast it along with sweet potatoes for a milder flavor.
Serve it at room temperature with pita bread, pita chips, lavash crackers, or veggie sticks. You can also spread it on rolls, sandwiches, or bagels or add it to your mezze platter.
Tip – You can garnish the hummus with a drizzle of extra virgin olive oil, some red pepper flakes, and chopped parsley. Flax seeds, chia seeds, pepitas, blistered tomatoes, etc are also great for topping it.
Frequently Asked Questions
Yes, you can just skip the chickpeas from the recipe. The sweet potato hummus tastes great without chickpeas as well.
I won’t suggest it, as it will change the smooth texture of the hummus. But if you are fine with that, then go ahead!
This hummus will last in the refrigerator for almost a week. Just drizzle a little olive oil on top before closing the lid of the container. It keeps the hummus moist and saves it from drying up in the refrigerator.
Also, use a clean and dry air-tight container and use a clean and dry spoon as well every time you take out the hummus.
You can also freeze it for up to a month.
Make sure to bring down the hummus to room temperature before serving.
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Sweet Potato Hummus Recipe
- 10 ounce sweet potatoes (300 g, peeled and cut into cubes)
- 1 cup cooked chickpeas
- 5-6 cloves garlic
- 4 tablespoons tahini paste
- 8 tablespoons extra virgin olive oil
- 4 tablespoons lime juice
- salt (to taste)
- ½ teaspoon cumin powder
- 1 teaspoon red pepper flakes
- 3-4 tablespoons liquid from chickpeas
Roast The Sweet Potatoes
- Preheat the oven to 375 degrees F (190 degrees C).
- Arrange the sweet potato cubes on a baking sheet and drizzle some extra virgin olive oil on top. Sprinkle some salt all over the sweet potatoes.
- Keep the tray in the middle rack of the oven and roast for 30-35 minutes until they’re slightly charred.
- Remove the tray from the oven and let the sweet potatoes cool down completely.
Make The Hummus
- Add the roasted sweet potatoes, chickpeas, garlic, tahini paste, extra virgin olive oil, lime juice, salt, cumin powder, red pepper flakes, and liquid from chickpeas to a blender or a food processor and make a smooth hummus.
- You can add a few more tablespoons of chickpea water to make the blending easier.
- Serve it at room temperature with pita bread, pita chips, lavash crackers, or veggie sticks. You can also spread it on rolls, sandwiches, or bagels or add it to your mezze platter.