Sweet Potato Hummus

Author Rachel

Prep Time 25

Yield 3 cups

A great way to sneak in some extra veggies into a dip that everyone will love!

Kosher, Pareve, Vegan

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.

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!

How to store freshly made Hummus?

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.