Get ready to fall in love! This delicious Sweet Potato Hummus is savory and bold, with just the right amount of sweetness. Roasted sweet potatoes give it rich flavor and extra creamy texture. This is hummus on a whole ‘nother level! Serve it with veggies as a snack, or use it in a sandwich or wrap for an extra tasty lunch.
Not Your Standard Sweet Potato Hummus Recipe
Basic hummus’ will rely on cumin, garlic, and lemon to add spice and dimension. But this soulful sweet potato hummus is far from basic. For the best flavor this recipe includes:
- Fennel seeds: sweet and earthy
- Miso: salt replacement with loads of umami
- Balsamic vinegar: tang
Why I love Sweet Potato Hummus
- Nutritious: full of fiber, protein, healthy fat, zinc, vitamin C, beta-carotene, and so much more!
- Perfect for meal prep
- Great for snacks or add it to meals
- Crowd pleaser
- It’s vegan!
The Main Ingredients + Tips
For the perfect hummus you must start with chickpeas, tahini, lemon, and garlic. You can use less oil in this sweet potato hummus because the sweet potato makes it extra creamy and rich.
Chickpeas: Use warm chickpeas when you make the hummus for the very best creamy texture. Start with tender homemade chickpeas for the best hummus. Soak dried chickpeas overnight, then cook them until they’re tender––I like doing this in my Instant Pot.
You may use canned chickpeas for this recipe too. It will be still be delicious.
Tahini: Tahini is sesame seed butter. Also called tahini, this silky paste is high in calcium, potassium, B vitamins, vitamin E, protein, and fiber. It has a nutty earthy flavor, and it is essential for hummus. Not all tahini is created equal. Some are more bitter than others, while some separate in the jar, which is not ideal. My favorite tahini brands are: Soom, Seed & Mill, Whole Foods 365 brand, Sprouts store brand, and most Middle Eastern brands. However, I don’t recommend Joyva (too bitter) or Once Again (clumps in the jar).
Raw tahini tends to be more bitter, so I don’t use it for hummus.
Lemon: To balance the flavors in any meal acid is a must. Fresh lemon juice brings balance to the flavors in this sweet potato hummus, while adding a subtle tang and sweetness. Garnish with a little lemon zest for extra punch.
Garlic: Raw garlic is a must in tahini. Its pungent taste adds depth to any hummus. Roasted garlic is great in hummus too, but I’d still add raw garlic for a kick. Did you know; garlic is anti-fungal, anti-bacterial, and anti-viral? Load up!
Prepare your sweet potato like this
Slow roast your sweet potatoes whole. This will bring out more sweet and earthy flavor, caramelize the sugars, and make the sweet potato incredibly creamy. Use Garnet, Jewel, or other orange colored sweet potatoes for this recipe.
HOW TO SLOW BAKE A SWEET POTATO:
- Preheat the oven to 375° F
- Scrub the potatoes and dry
- Use a fork to poke holes in the sweet potato; 4-5 pokes will do
- Drizzle a little oil on the sweet potatoes and use your hands to thoroughly coat the potatoes
- Place the sweet potatoes in a baking dish (as many as you can fit), and bake for about 1 hour.
- You’ll know the sweet potatoes are done when they are very soft, fragrant, and sugars start to caramelize in the baking pan.
3 Steps to Perfect Hummus
- Roast your sweet potatoes to perfection.
- Cook chickpeas until they’re extra tender. Keep them warm to blend into hummus.
- Blend the chickpeas, sweet potatoes, tahini, olive oil, spices and other ingredients in a food processor until silky smooth. Add a little water or chickpea liquid to thin if necessary. Start with 1 tbsp of liquid at a time.
Yummy ways to Serve Sweet Potato Hummus
- Enjoy sweet potato hummus with pita chips and/or fresh veggie crudité
- Use as a spread in sandwiches and wraps
- Try it in a pita with Sweet Potato Falafel
- Toss in a salad for an extra creamy dressing
- Take a spoon to it for a healthy late-night snack (no double dipping!)
More amazing hummus(y) recipes
The Best Sweet Potato Hummus
- 1 food processor Preferred: Cuisinart 13 Cup Food Processor
- 1½ cups cooked chickpeas warm and un-rinsed. Or use canned.
- 1 cup baked sweet potato flesh only, see tips
- 1 garlic clove chopped
- 1 tbsp fennel seeds use less or skip if you don't like fennel
- 1 tsp cumin powder
- 2 tsp white or yellow miso
- 3 tbsp tahini
- 1 tsp lemon juice freshly squeezed
- 1 tsp balsamic vinegar
- ½ tsp cayenne pepper
- 1 tsp freshly ground black pepper less if you're using preground
- Place all ingredients in a food processor.
- Blend until very smooth and creamy.
- Add more seasoning to taste.
- Slow bake your sweet potatoes whole. This will bring out more sweet and earthy flavor, caramelize the sugars, and make the sweet potato incredibly creamy. Use Garnet, Jewel, or other orange colored sweet potatoes for this recipe.
- Use warm homecooked chickpeas when you make the hummus for the very best creamy texture. You may use canned chickpeas for this recipe too. It will be still be delicious.
- Not all tahini is created equal. Some are more bitter than others, while some separate in the jar, which is not ideal. My favorite tahini brands are: Soom, Seed & Mill, Whole Foods 365 brand, Sprouts store brand, and most Middle Eastern brands. However, I don't recommend Joyva (too bitter) or Once Again (clumps in the jar).