Creamy, dreamy, and packed with bold flavor, this Sweet Potato Hummus is an irresistible twist on the classic dip. With its smooth texture, natural sweetness from roasted sweet potatoes, and just the right kick of garlic and lemon, it’s a total game-changer for snack time. Perfect for meal prep, gatherings, or a midday snack, this vibrant hummus takes very little effort to whip up and adds a beautiful pop of color to any table.

Why You’ll Love This Recipe

Quick to Make: This recipe comes together fast—especially if you have pre-roasted sweet potatoes on hand. You’ll be dipping in no time.
Flavor-Packed: The sweetness of the sweet potato balances perfectly with the earthy tahini, zesty lemon, and punchy garlic.
Super Healthy: High in fiber, plant-based protein, and loaded with vitamins—this is one dip you can feel great about eating.
Versatile and Crowd-Pleasing: Whether you’re spreading it on toast, scooping it with veggies, or dolloping it onto a grain bowl, it’s endlessly adaptable and always a hit.

Ingredients You’ll Need

Here’s what you’ll need to bring this sweet and savory hummus to life:

Sweet Potato: Roasted for a soft texture and natural sweetness that makes this hummus stand out.
Chickpeas: The creamy base of all great hummus—use canned for convenience.
Tahini: Adds a rich, nutty flavor and smooth texture. Make sure it’s well stirred before using.
Garlic: Raw garlic gives a strong punch; roast it beforehand if you prefer a milder flavor.
Lemon Juice: Freshly squeezed lemon brightens the flavor and balances the sweetness.
Olive Oil: Adds richness and helps with that velvety smooth consistency.
Ground Cumin: Adds a warm, earthy undertone that pairs beautifully with sweet potato.
Salt: Essential for enhancing all the other flavors.
Water: Used to adjust the consistency—start slow and blend until it’s just right.

Variations

Want to make this hummus your own? Try one of these twists:

Spicy Sweet Potato Hummus: Add a pinch of cayenne pepper or a splash of sriracha for heat lovers.
Herbed Hummus: Blend in fresh cilantro, parsley, or rosemary for an herby lift.
Smoky Version: Add a dash of smoked paprika or use roasted smoked sweet potatoes for a deeper, BBQ-like flavor.
Nut-Free Option: If you’re avoiding tahini, swap it with sunflower seed butter or omit it entirely and use extra olive oil and chickpeas.

How to Make Sweet Potato Hummus

Step 1: Roast the Sweet Potato

Pierce the sweet potato with a fork and roast it in a 400°F oven for 40–45 minutes, or until tender. Let it cool, then peel off the skin.

Step 2: Blend the Base

In a food processor, combine the roasted sweet potato, chickpeas, tahini, garlic, lemon juice, cumin, and salt. Blend until the mixture begins to come together.

Step 3: Add Oil and Adjust Consistency

Drizzle in the olive oil while blending. If the hummus is too thick, add water one tablespoon at a time until it reaches your desired creamy consistency.

Step 4: Taste and Adjust

Taste your hummus and adjust with more lemon juice, garlic, or salt if needed.

Step 5: Serve or Store

Scoop into a bowl, drizzle with olive oil, and sprinkle with a pinch of paprika or chopped herbs if you like. Serve immediately or refrigerate.

Pro Tips for Making the Recipe

Use Warm Chickpeas: Slightly warm chickpeas blend more easily and result in a smoother texture.
Peel Chickpeas for Ultra-Smooth Hummus: It’s a bit of extra work, but if you want truly silky hummus, peel off the chickpea skins before blending.
Don’t Skip the Lemon: The acid from the lemon juice really brightens the dish and balances the natural sweetness of the sweet potato.
Taste As You Go: Depending on the size and sweetness of your sweet potato, you may need to tweak the lemon, salt, or garlic to get it just right.

How to Serve

This sweet potato hummus is more than just a dip—it’s a multitasking flavor bomb:

Dip It:

Serve with pita chips, crackers, or a colorful assortment of fresh-cut veggies like carrots, cucumber, and bell pepper.

Spread It:

Use it as a base for toast or in sandwiches and wraps. It pairs wonderfully with grilled veggies, chicken, or falafel.

Bowl It:

Add a generous scoop to grain bowls or salad bowls for a creamy contrast to crunchy greens and grains.

Entertain with It:

Make it the centerpiece of a mezze platter with olives, cheeses, and flatbreads.

Make Ahead and Storage

Storing Leftovers

Store sweet potato hummus in an airtight container in the fridge for up to 5 days. Give it a quick stir before serving.

Freezing

Yes, you can freeze it! Spoon into a freezer-safe container, leaving space for expansion, and freeze for up to 3 months. Thaw in the fridge overnight.

Reheating

No reheating needed—this is a cold dish. But if you want a warm version, heat gently on the stove over low heat, stirring until just warm.

FAQs

Can I use canned sweet potato instead of roasting my own?
Yes, you can! Just make sure it’s plain mashed sweet potato without added sugar or spices. Roasting gives a deeper flavor, but canned is a great shortcut.

Is sweet potato hummus gluten-free?
Absolutely. All the ingredients are naturally gluten-free. Just watch what you serve it with—use gluten-free crackers or veggies if needed.

Can I make this without a food processor?
It’s tricky. A blender can work, but you may need to stop and scrape often, and it might not be as smooth. A food processor is definitely the best tool here.

Why is my hummus too thick or too dry?
Just add more water or olive oil, one tablespoon at a time, while blending. Sweet potatoes vary in moisture, so it’s normal to need a little adjustment.

Final Thoughts

If you’re looking for a healthy, colorful, and utterly delicious snack that’s also ridiculously easy to make, Sweet Potato Hummus is calling your name. It’s one of those recipes you’ll make once and wonder how you ever lived without it. So grab that sweet potato, fire up the blender, and let the dipping begin!

Sweet Potato Hummus Recipe