sweet potato hummus recipe

Written ByJenny Smyth Posted on
sweet potato hummus recipe
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The Best sweet potato hummus recipe

I love a good hummus recipe, and this sweet potato hummus recipe is one of my favorites. It’s a game-changer for any occasion, whether it’s a family gathering, a potluck, or just a quick snack. I first made this recipe a few years ago when I was looking for a new twist on traditional hummus.

I was blown away by how well the sweet potatoes blended in with the chickpeas and tahini. The result is a creamy, dreamy dip that’s packed with nutrients and flavor. My kids love it too – they can’t get enough of the sweet potatoes and the way it makes their fingers purple from the beet juice I add to give it that extra kick.

I’ve made this recipe countless times since then, and it never fails to impress. Whether you’re serving it as a snack, an appetizer, or even as a side dish, this sweet potato hummus is sure to be a hit. And the best part?

It’s ridiculously easy to make – just throw all the ingredients in a blender and blend until smooth! My family and friends rave about this recipe every time I serve it. It’s perfect for any occasion: holidays, parties, picnics – you name it!

And with its incredible health benefits – all those vitamins and minerals from the sweet potatoes and chickpeas – you can feel good about what you’re serving your loved ones. Plus, it’s vegan-friendly, so everyone can enjoy it without worrying about dietary restrictions.

Sweet Potato Hummus

Sweet Potato Hummus

4.7 from 954 votes

A creamy and nutritious dip made from sweet potatoes, chickpeas, and tahini. Perfect for snacking with veggies or pita bread.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Hummus

1 large sweet potato
1 can (15 oz) chickpeas, drained and rinsed
1/4 cup tahini
2 cloves garlic
2 tbsp lemon juice
1 tbsp olive oil
1 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
1-2 tbsp water

👨‍🍳Directions

1Preheat oven to 400°F.
2Prick the sweet potato several times with a fork.
3Place it on a baking sheet lined with parchment paper.
4Bake for 25-30 minutes, or until the sweet potato is soft and easily pierced with a fork.
5Remove from the oven and let it cool slightly.
6Once the sweet potato is cool enough to handle, scoop out the flesh and place it in a food processor.
7Add the drained and rinsed chickpeas, tahini, garlic, lemon juice, olive oil, cumin, salt, and black pepper to the food processor.
8Blend until smooth, scraping down the sides as needed.
9If the mixture is too thick, add water one tablespoon at a time until you reach your desired consistency.
10Taste and adjust the seasoning if necessary.
11Transfer the sweet potato hummus to a serving bowl.
12Drizzle with additional olive oil and sprinkle with paprika or chopped fresh herbs for garnish if desired.
13Serve immediately with veggie sticks, pita bread, or crackers.

🔧Equipment

Baking sheet
Oven
Food processor
Mixing bowl

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 500mg🌾Total Carbs: 45g🥦Dietary Fiber: 10g🍬Sugars: 7g🥩Protein: 10g

📝Notes

Tips: For a smoky flavor, you can add a pinch of smoked paprika to the hummus. To make it spicy, add a pinch of cayenne pepper or a drizzle of sriracha.

Watch Video Of How Sweet Potato Hummus Works

This sweet potato hummus recipe is always a good idea for any occasion – whether it’s a family gathering, a potluck, or just a quick snack at home. One of my favorite things about this recipe is how versatile it is: serve it as-is for a delicious dip, or use it as a base for other recipes like vegan ranch dressing or creamy sauces for pasta dishes.

Either way, your taste buds (and your guests) will thank you! As for storage ideas – simply transfer any leftovers to an airtight container in the fridge for up to 5 days (or freeze if needed).

Reheat gently before serving – either way, enjoy!

❓ Frequently Asked Questions About Sweet Potato Hummus

1. What is sweet potato hummus?

Sweet potato hummus is a variation of traditional hummus that replaces some or all of the chickpeas with cooked sweet potatoes. The result is a creamy, dreamy dip that’s packed with nutrients and flavor.

2. Why do you add beet juice to your sweet potato hummus?

I add beet juice to give my sweet potato hummus that extra kick of flavor and color – plus it’s packed with antioxidants! If you don’t have beet juice on hand, you can also use other natural food coloring options like turmeric or paprika.

3. Can I use canned chickpeas for this recipe?

While you can use canned chickpeas for this recipe if you’re in a pinch, I highly recommend using fresh or frozen chickpeas for the best results – they’ll have more texture and flavor than canned beans.

4. How do I store leftover sweet potato hummus?

You can store leftover sweet potato hummus in an airtight container in the fridge for up to 5 days – just give it a good stir before serving! If you want to freeze it for longer-term storage, make sure to label it clearly so you know what you’re thawing out later on.

5. Can I make this recipe in advance?

Yes – one of the best things about this sweet potato hummus recipe is how well it holds up when made ahead of time! Simply prepare all the ingredients as instructed, then refrigerate or freeze until ready to serve.

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