This sweet potato hummus recipe is creamy, silky, and packed with sweet potato flavor. It is super easy to make and perfect as a healthy snack with fresh vegetables or pita chips. This recipe is naturally healthy, plant-based, and gluten-free!
I love making variations of hummus and this recipe is just so delicious. This Sweet Potato Hummus is creamy, light, and has a hint of sweetness from sweet potatoes. Hummus is best as a dip or used in different savory recipes such as hummus pasta, hummus toast, or sandwich.
So if you haven’t tried making homemade hummus this recipe is for you. If super easy and all you need is few simple ingredients, a food processor or blender, and 10 minutes of your time. Let’s get started!
What is hummus?
Hummus is a Mediterranean vegan healthy dip made with chickpeas, garlic, tahini, salt, and anything you like.
Hummus is the best plant-based snack I have ever eaten. Ultra-creamy, satisfying, and packed with protein and healthy fats. However this time I tried to switch things up by adding sweet potatoes and I am super happy with the final results.
Must try
Ingredients
- Chickpeas – Chickpeas are the main ingredient in hummus. You can use either canned or your own cooked chickpeas. I prefer to use cooked chickpeas which I leave soak overnight, they make the most creamiest hummus ever.
- Sweet Potatoes – Sweet Potatoes add a nice sweetness to the hummus and naturally making it healthier as sweet potatoes are low in calories.
- Garlic – Adds a delicious flavour to the hummus, but you can completely leave it out.
- Tahini – Tahini is a sesame paste, make sure you use unsweetened tahini.
- Fresh Lemon Juice – For some extra freshness we add fresh lemon juice!
- Salt – This recipe requires pinch of Himalayan Salt!
- Extra Virgin Olive Oil – We will use 2 tbsp of olive oil in the actually dip plus some more to drizzle on top!
How to make Sweet Potato Hummus Recipe
- Peel and cut the sweet potato and preheat the oven to 400ºF (200ºC).
- Toss the cubed sweet potato and olive oil together and roast in the oven for 15-20 minutes until tender.
- Drain and rinse the can of chickpeas and remove the skins by gently rolling the chickpeas in a clean kitchen towel. (This is optional)
- Transfer the chickpeas, sweet potato, tahini, garlic, olive oil, salt, paprika, cumin, cayenne and lemon juice to a food processor and blend for 3-4 minute.
- With the food processor running, slowly add the water and let everything blend for another minute or until smooth and creamy.
- Serve with toasted sourdough, pita chips, fresh veggies or whatever you like!
Tips and tricks
- If using dry chickpeas cook them well. After soaking them overnight, you will need to cook them for around 1 hour to have them well-cooked through and tender. Even if you overcooked the chickpeas it will give you ultra-creamy hummus.
- Try to peel the chickpeas, even though the skin is edible, the peeled chickpeas work the ebbs to create a creamy hummus. This is optional, sometimes I just don’t peel the chickpeas (laziness) and make it straight away and it make more rustic yet delicious hummus.
- Use high quality tahini and loads of it. Tahini is another key ingredient for hummus. The more you add, the more delicious hummus you will end up with. So don’t worry to add some extra!
- Let the food processor run for at least 4 to 5 minutes. To get the best results, you will have to be patient! Run the food processor for 4-5 minutes until it gets a smooth texture. If needed add more tahini/olive oil.
What is hummus can be eaten with?
People of the Mediterranean, myself included, of course, eat hummus with pita bread or naan. But there are many ways to serve and enjoy this tasty dip:
With absolutely everything! With tortilla chips, naan bread, or as a dip with roasted cauliflower and thai salad.
For breakfast? Sure! Hummus makes the best savory Breakfast Toast with toasted chickpeas on top of avocado slices!
MORE RECIPES FOR YOU TO TRY
- Authentic Hummus Recipe
- Roasted Butternut Squash Soup
- Beetroot Hummus Recipe
- Grilled Chicken Avocado, Strawberry and Spinach Salad
If you would like to see more vegan recipes, follow me on my Instagram and Pinterest.
Sweet Potato Hummus Recipe
Ingredients
- 1 tin chickpeas
- 1/4 cup / 60 ml tahini
- 1 sweet potatoes medium
- lemon juice from 1 lemon
- 1 teaspoon paprika powder
- 1/2 teaspoon cummin
- 1 teaspoon salt
- 2 tablespoons / 30 ml olive oil
- 2 garlic cloves
- 1/3 cup / 60-70 ml water depending on the consistency you want
Toppings
- fresh coriander
- sesame seeds
- olive oil
Instructions
- Peel and cut the sweet potato and preheat the oven to 400ºF / 200ºC.
- Toss the cubed sweet potato and olive oil together and roast in the oven for 15-20 minutes until tender.
- Drain and rinse the can of chickpeas and remove the skins by gently rolling the chickpeas in a clean kitchen towel (This is optional).
- Transfer the chickpeas, sweet potato, tahini, garlic, olive oil, salt, paprika, cumin, cayenne, and lemon juice to a food processor and blend for 3-4 minutes.
- Add the water and let everything blend for another minute or until smooth and creamy (add as much water as you want, depending on the consistency you want to reach).
- Transfer to a bowl and top with fresh herbs, olive oil, and toasted sesame seeds.
- Serve with toasted sourdough, pita chips, fresh veggies, or whatever you like!
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