The Best Sweet Potato Hummus

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5 from 6 votes

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.

Prep Time10

Total Time10

Course: Side Dish

Cuisine: American

Keyword: sweet potato hummus recipe

Servings: servings

Author: Jenné Claiborne

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
1 tbsp 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

Recipe Pro-Tips

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.

Nutrition