Meet one of my favorite snacks: sweet potato hummus. Vivid orange and full of balanced flavor, this hummus is both savory and slightly sweet. It’s great with pita wedges, raw vegetables, toasted bagels and even spread inside quesadillas. Simple to make and satisfying to eat, it’s a versatile dip that works for everyday snacking or for serving as a holiday appetizer.
How to Make Sweet Potato Hummus
I first shared this sweet potato hummus years ago and have refined the method since. The approach below focuses on smooth texture, bright flavor, and a balanced spice level. The full recipe follows, but here are the key steps that make the hummus successful:
- Roast the sweet potato until it is tender and creamy throughout. After cooling slightly, the skin slips off and the flesh blends smoothly.
- Start by blending tahini with garlic, lemon zest and juice, salt and ground cumin. Lemon zest livens the flavor while cumin gives a gentle, warm background note. Drizzling in cold water while processing lightens the tahini and creates a luxuriously creamy base.
- Add the chickpeas and process until the mixture is completely smooth—plan for about two minutes in a typical food processor so the hummus is silky rather than grainy—then add the roasted sweet potato and blend until uniform.
- If you like a spicy contrast to the sweet potato, stir in a small pinch of cayenne pepper. Finish with an optional garnish such as a drizzle of olive oil, a dusting of cayenne, or sesame seeds.
More Sweet Potato Recipes
If you enjoy sweet potato hummus, try these savory sweet potato ideas: black bean and sweet potato enchiladas, crispy baked sweet potato fries, perfectly baked sweet potatoes, savory mashed sweet potatoes, or a vegetarian sweet potato chili. All highlight the natural sweetness and hearty texture of sweet potatoes in different ways.
I’d love to hear how your hummus turns out. Feedback from cooks is always helpful—try the recipe and share your experience in comments where you found it.
Sweet Potato Hummus
This sweet potato hummus blends savory, sweet and optional spice for a bright, creamy dip. It makes about 3 cups, so it’s ideal for sharing or for keeping on hand for snacks and sandwiches.
Ingredients
- 1 medium-to-somewhat-large sweet potato (8 to 14 ounces)
- ⅓ cup tahini
- 2 medium garlic cloves, peeled and roughly chopped
- Zest of ½ lemon (about 1 teaspoon)
- ¼ cup lemon juice
- 1 teaspoon fine salt
- ¼ teaspoon ground cumin
- 1 to 3 tablespoons cool water, as needed
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- Up to ¼ teaspoon cayenne pepper (optional, to taste)
- Optional garnishes: olive oil, cayenne, or sesame seeds
Instructions
- Preheat the oven to 400°F (200°C). Roast the whole sweet potato on the middle rack or in a baking dish for 45 minutes to 1 hour, until it yields to a gentle squeeze. Remove and let cool until you can handle it.
- While the sweet potato cools, combine the tahini, garlic, lemon zest and juice, salt and cumin in a food processor. With the processor running, drizzle in 1 tablespoon cold water and blend until very creamy. Add a further tablespoon or two if the tahini is thick.
- Add the drained chickpeas and process until completely smooth, about two minutes. Peel the cooled sweet potato, discard the skin, and add the flesh to the processor.
- Blend until uniform and silky, about one minute more. Taste and add a pinch or two of cayenne if you want heat. Serve plain or garnish with a drizzle of olive oil, a sprinkle of cayenne or sesame seeds. Store in the refrigerator for up to one week.
Notes
This version was developed from earlier adaptations and refined for texture and balanced seasoning.
Spice note: Original recipes sometimes used much more cayenne and smoked paprika. Because cayenne potency varies, start with a small amount and adjust. If the hummus seems too spicy initially, refrigerating it for a day often mellows the heat.
Adjustments: Increasing the tahini slightly and incorporating cold water while blending improves creaminess. Adding a touch more salt enhances the overall flavor. These changes help produce a smoother, richer hummus.
- Category: Dip
- Method: Food processor