This sweet potato hummus is incredibly versatile, making it one of my favorite go-to recipes. It’s perfect as a dip for fresh veggies, pita bread, or crackers, but you can also get creative. I love spreading it on sandwiches or wraps for a flavorful, nutritious base. It pairs beautifully as a side dish alongside grilled meats or roasted veggies, and even as a topping for grain bowls.
Ingredients Overview
Sweet Potatoes: Choose sweet potatoes that are firm to the touch, with no soft spots, wrinkles, or blemishes. Avoid any that feel mushy, which could indicate they’re overripe or starting to spoil.
Canned Chickpeas: I recommend buying a can of good organic chickpeas.
Chickpea Liquid: Don’t skip this – aquafaba (the liquid left in the can) adds so much flavor to the hummus and has emulsifying and thickening properties.
If you don’t have chickpea liquid, simply use water instead.
Garlic: Start with one clove and add more as needed. Roasted garlic is also good and is sweeter in flavor.
Tahini: Tahini is rich and nutty paste made from sesame seeds. You will be surprised, but the essential thing in hummus is tahini! The better it is, the better the hummus will taste. Tahini should be creamy, nutty, with a bit of sweetness, not dense, dry or bitter.
Tahini that I used and liked: Soom, Baron’s, and Seeds + Mill.
Fresh Lemon Juice: Fresh lemon juice is just the thing to add tang here.
Cumin: A hint of this warm, earthy, and fragrant spice.
Salt: Just a pinch of salt to your liking. You can always add more.
For Garnish: An authentic or traditional way to serve hummus is with a swirl of olive oil, a dash of paprika and cumin, and a sprinkle of chopped parsley.
How to Use Sweet Potato Hummus
There are so many delicious ways to use hummus beyond the usual dip! Here are a few ideas to get creative with:
- Spread on sandwiches or wraps: Use hummus as a flavorful alternative to mayo or mustard. It adds creaminess and a healthy dose of protein.
- Topping for bowls: Drizzle hummus over grain bowls with quinoa, roasted veggies, or grilled chicken to bring everything together with a creamy, tangy finish.
- Dip for veggies or pita: This classic pairing is always a winner. Carrot sticks, cucumber slices, or bell peppers are perfect for dipping.
- Toast: Spread hummus on toast and top with avocado slices, eggs, or roasted tomatoes for a hearty breakfast or snack.
FAQs
Scoop the hummus into an airtight container and store in the fridge for 3 to 4 days.
I don’t recommend freezing hummus! Freezing and thawing can affect both the taste and texture of hummus.
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Sweet Potato Hummus
Description
Equipment
- Lemon squeezer optional
Ingredients
- 2 cups cubed sweet potato (about 14 ounces/400g)
- 1 can (15 ounces/425g) chickpeas (garbanzo beans) drained and rinsed (save the liquid)
- 1/4 cup (60ml) tahini paste (raw tahini)
- 1-2 garlic cloves peeled
- 2 Tablespoons fresh lemon juice
- 1 Teaspoon ground cumin
- 1/2 Teaspoon paprika
- 3/4 Teaspoon salt or more to taste
- The chickpea liquid from the can (aquafaba) or water as needed for consistency
- Optional 2 Tablespoons of olive oil if roasting the sweet potatoes in the oven
- Optional garnishes: olive oil, chopped fresh parsley, chickpeas, or toasted pumpkin seeds.
Instructions
Start by cooking the sweet potato:
- Option 1: Roast – Preheat the oven to 400°F (200°C). Toss cubed sweet potato with olive oil, then spread it on a baking sheet. Roast for about 20-25 minutes or until tender. Let it cool.
- Option 2: Boil – Add cubed sweet potato to a pot of boiling water and cook for about 10-15 minutes, until soft. Drain and let cool.
- In a food processor, combine the cooked sweet potato, chickpeas, tahini, garlic, lemon juice, cumin, paprika, and salt. Process until smooth and creamy. Add the chickpea liquid from the can (aquafaba) or water, a tablespoon at a time, to reach your desired consistency. Taste and adjust the seasonings as needed.
- Once the sweet potato hummus is blended and seasoned, transfer it to a serving bowl. Drizzle olive oil on top and garnish with parsley, chickpeas, or toasted pumpkin seeds. Serve with pita, veggies, or crackers. Enjoy!