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Get ready to fall in love! This Sweet Potato Hummus is on a whole other level—savory and bold, with just the right touch of sweetness. Roasted sweet potatoes add rich flavor and an extra-creamy texture, while miso paste, balsamic vinegar, and cumin bring saltiness, tang, and depth. Serve it with veggies and pita for a snack, or spread it into sandwiches and wraps for an extra tasty lunch.
This recipe was originally published on April 20, 2022. It was updated with new recipe information on September 3, 2025.
One of my favorite parts of being a vegan chef is constantly playing around with different flavor and texture combinations. Playing with new ingredients and spice variations is essential to keeping plant-based cooking exciting and delicious.
This sweet potato hummus recipe is the result of one of those experiment sessions. As you can tell by the name of my blog and first cookbook, sweet potatoes are kind of a big deal in my kitchen. Naturally, they were a first choice to blend into hummus, and the result is an unbelievably creamy, subtly sweet, zesty, and deeply flavorful dip.
As a plant-based eater for more than 15 years, I’ve had more than my fair share of hummus, but this roasted sweet potato versio might just be my favorite yet. It’s simple to make, versatile, great year-round, and family-friendly (Baby J often requests it for after school snacks!). It’s the kind of recipe I always like to keep in my back pocket and one I’m so excited to share with you!
For more easy and delicious sweet potato recipes, check out my Sweet Potato Chickpea Curry, Perfect Roasted Sweet Potatoes, and Sweet Potato Breakfast Hash.
Why You’ll Love This Sweet Potato Hummus Recipe
- Simple and Easy: Just measure the ingredients, add them to the food processor, blend, and you’re good to go!
- Nutritious: I love it when something tastes amazing and is good for me. This hummus is rich in fiber, plant protein, healthy fats, zinc, vitamin C, and much more!
- Perfect for Meal Prep: Not only does it store like a dream, but it goes well with everything from snack trays and grain bowls to sandwiches, wraps, and crackers!
- Plant-Based: But my meat-eating friends also devour it. Win-win!
Ingredients
Like most hummus recipes, this sweet potato variation starts with the essentials: chickpeas, tahini, lemon, and garlic. Many traditional recipes also call for oil, but the sweet potato adds plenty of creaminess without it.
Here’s a closer look at the recipe ingredients and what to keep in mind and look for when shopping:
- Sweet Potato Purée: For earthy-sweet flavor, roast the sweet potatoes in the oven—this caramelizes their natural sugars and enhances creaminess. Other cooking methods work too, but roasting gives the best results. Choose Garnet, Jewel, or other orange-fleshed sweet potatoes.
- Chickpeas: For the very best creamy texture, use warm homemade chickpeas. If you don’t have dried beans on hand or time to cook them, canned chickpeas are still a delicious option.
- Tahini: Sesame seed butter enhances creaminess with rich, nutty undertones. No hummus recipe would be complete without it! Quality varies—some tahinis are more bitter or separate in the jar. My favorite tahini brands are: Soom, Seed & Mill, Whole Foods 365 brand, Sprouts store brand, and most Middle Eastern brands.
- Fennel seeds: For a sweet earthiness. Don’t care for fennel? Either reduce or omit it.
- Miso: Adds a light saltiness and umami. It also adds gut-beneficial probiotics to the sweet potato hummus recipe.
- Balsamic Vinegar: Contributes a light tang, elevating the sweet, earthy, and umami notes.
- Lemon Juice: A traditional hummus ingredient that balances flavors. Use fresh-squeezed whenever possible.
- Garlic: Raw garlic is a must—its pungency adds depth and also brings health benefits, including antifungal, antibacterial, and antiviral properties (source).
How to Make Sweet Potato Hummus
This hummus is so easy breezy and simple to make, don’t be surprised if it becomes a regular in your easy appetizer and snack rotation!
- Combine. Place all ingredients in a food processor.
- Blend for 1 to 2 minutes until very smooth and creamy.
- Season and Serve. Adjust the seasoning to taste. If the hummus is too thick, add a splash of water or chickpea liquid, 1 tablespoon at a time, until it reaches your desired consistency.
Jenné’s Recipe Tips
- Use homemade chickpeas: Warm, freshly cooked chickpeas blend into the smoothest, creamiest hummus. Canned chickpeas work too, but it’s worth planning ahead when you can.
- Adjust the consistency: If the hummus is too thick, add a splash of water or chickpea liquid, 1 tablespoon at a time, blending until you reach your desired texture.
- Tweak the seasonings: Prefer it spicier? Add more cayenne. Want a brighter flavor? Add a touch more lemon juice. A little more cumin deepens the earthiness, while more tahini makes the hummus creamier and nuttier.
- Storage directions: Leftover sweet potato hummus keeps covered in an airtight container in the fridge for up to 5 days. I don’t recommend freezing it, as the texture changes upon thawing.
Recipe Variations
Have some fun in the kitchen and experiment with any of these roasted sweet potato hummus iterations:
- Chipotle Peppers: Add 1-2 canned chipotle peppers for delicious smoky heat.
- Curry Powder: Swap the fennel seeds for a teaspoon or two of curry powder or garam masala for a warm and aromatic twist.
- Roasted Red Pepper: Add one or two roasted red peppers for extra sweetness and vibrant color.
- Nut Butter: Replace tahini with almond or peanut butter for a sweeter, nutty profile.
- Finishes: Drizzle with olive oil, sprinkle with za’atar, sesame seeds, or chili flakes, or garnish with chopped herbs (like basil, flat-leaf parsley, or chives) or even edible flowers for a whimsical presentation.
Serving Suggestions
The sweet hummus flavors and creamy consistency plays well with a variety of appetizers and main dishes:
- Veggie Plate: Enjoy sweet potato hummus with pita chips, crackers, and fresh veggie crudité.
- Sandwiches and Wraps: Use it as a spread in sandwiches and wraps. It’s especially delicious on roasted veggie sandwiches.
- Enhance Your Main Dishes: Try it in a pita with Sweet Potato Falafel or toss it in a salad for an extra creamy, satisfying dressing.
- Snacking: Take a spoon to it for a wholesome late-night bite (if you know, you know!).
More Hummus and Dip Recipes
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The Best Sweet Potato Hummus
Video
Equipment
- 1 food processor Preferred: Cuisinart 13 Cup Food Processor
Ingredients
- 1½ cups cooked chickpeas , not drained or rinsed and warmed gently (or 1 14-oz can)
- 1 cup sweet potato puree , baked or steamed
- 1 clove garlic, minced
- 2 tsp fennel seeds, optional; adjust to taste
- 1 tsp cumin powder
- 2 tsp white or yellow miso paste
- 3 tbsp tahini, stirred well until smooth and drippy
- 1 tsp fresh lemon juice
- 1 tsp balsamic vinegar
- ½ tsp cayenne pepper
- 1 tsp freshly ground black pepper
Instructions
- Place all ingredients in a food processor.
- Blend for 1 to 2 minutes until very smooth and creamy.
- Adjust the seasoning to taste. If the hummus is too thick, add a splash of water or chickpea liquid, 1 tablespoon at a time, until it reaches your desired consistency.
Notes
- Storage directions: Leftover sweet potato hummus keeps covered in an airtight container in the fridge for up to 5 days. I don’t recommend freezing it, as the texture changes upon thawing.
- Use homemade chickpeas: Warm, freshly cooked chickpeas blend into the smoothest, creamiest hummus. Canned chickpeas work too, but it’s worth planning ahead when you can.
- Adjust the consistency: If the hummus is too thick, add a splash of water or chickpea liquid, 1 tablespoon at a time, blending until you reach your desired texture.
- Tweak the seasonings: Prefer it spicier? Add more cayenne. Want a brighter flavor? Add a touch more lemon juice. A little more cumin deepens the earthiness, while more tahini makes the hummus creamier and nuttier.
This is great. I love hummus and sweet potatoes so this was a must try! I made it this past Sunday and love it. I topped it with pomegranate arils and it was love at first bite. I didn’t add the fennel because I was out of them and added a little less cumin. I will definitely make this again this winter season.
Yum! I must try with the pomegranate arils too. Thank you for sharing!
Nice twist on an old favorite! I followed the recipe exact and my husband and I loved it! I did find that not all the fennel seeds get ground in the food processor.
Good recipe; I used steamed sweet potatos, 1/4 +tsp of cayenne, 1/4 tsp of salt, and 1/2 tsp of pepper. I forgot the fennel.
On the second pass, all of the ingredients were on hand (except the fennel seed; sticking with anise).
Warmed theaniseseed and the cumin in a dry pan before adding the mix.
This one’s a keeper.
This was yummy! My hubby is not a fan of spicy hot so I would reduce the cayenne to 1/4 tsp next time. Very interesting flavors!
Tasty. Did not have fennel; substituted celery salt. No miso, either; used homemade vegan fish sauce. It’s a little dark, a little thick; tweaked it with extra lime juice, extra vegan fish sauce, and an extra splash of balsamic vinegar.
I would highly recommend this recipe! I’ve made a lot of different hummus in my time and a recipe is often underwhelming or too complicated. This hummus was simple, quick, and tasted fantastic. The best part was how easy it was to make; often times, it takes a lot of ingredients or prepping that I don’t have the time for on week