Last Updated on November 3, 2024
This Sweet Potato Hummus is a unique and satisfying treat that is so easy to make at home.
It has a slightly sweet and savory flavor with a velvety smooth texture.
My Sweet Potato Hummus recipe is also highly customizable and can be used for more than just a dip!
Below are a few ways that this particular hummus can be customized.
Try a purple sweet potato for a different color.
Seasoning is another way to change up this hummus.
Add a smoky flavor to the hummus by adding smoked paprika, smoked salt, liquid smoke, or chipotle powder or sauce.
Or, if you don’t mind a little heat, add sriracha or any variety of your favorite hot sauces.
You may also be wondering what to serve this homemade hummus on or with?
We love topping our pasta with hummus, it adds a new level of flavor and richness to the dish.
I also use hummus as a sandwich spread, you can replace mayo with it or add both, and then continue to make your sandwich.
And of course, using it as a dip for chips, crackers, and vegetables.
Ingredients for the hummus
- Sweet Potato or Yam – You can use either one of these. You can also use any color. Roasting before you add to the hummus is the best way to get the best flavor.
- Oil – I like to use either olive or avocado oil in this recipe. The oil is drizzled on the sweet potatoes before baking and also added to the hummus while blending.
- Chick Peas – Also known as garbanzo beans. Cook your own dried beans or use a can of chick peas for this recipe. Normally I cook up dried chick peas for all of my hummus recipes, it gives a much creamier hummus. This time I used a can of chick peas, and because I added sweet potatoes to the recipe, the hummus was so creamy.
- Tahini – Tahini is a thick (like peanut butter), creamy butter made from ground sesame seeds. Adding this to your hummus adds a creamy texture with a slight nutty flavor.
- Lemon Juice – This can be substituted with lime juice. The lemon juice adds a fresh tanginess to the hummus.
- Water – The water is needed to blend everything together in the blender. Add as much as you need or as little, it all depends how thick you like your own hummus.
- Seasoning – I added minced garlic, onion powder, salt, pepper, and sprinkled smoked paprika on the top.
How to make a Sweet Potato Hummus
Preheat the oven to 425° F.
Prepare a baking sheet with parchment paper, set aside.
Peel the sweet potatoes and cut into small cubes, throw the sweet potatoes onto the lined baking sheet.
Drizzle with oil and season the sweet potatoes with salt and pepper.
Roast the potatoes for 15 minutes, stir the potatoes and continue to bake for another 10 to 15 minutes, or until the potatoes are soft and slightly browned.
Remove from the oven and let the potatoes cool.
Next, drain and rinse a can of chick peas.
Add the chickpeas to a high speed blender along with the cooled sweet potatoes, lemon juice, tahini, oil, salt, and about 1/3 to 1/2 cup of water.
Blend everything on high until smooth, adding more water as you go until you get to the right consistency you prefer.
Once the hummus is to the consistency you prefer, transfer the hummus to a serving bowl or into a storage container with a lid for later.
Drizzle a little oil on top when serving with a sprinkle of smoked paprika.
Serve with chips, crackers, and vegetables, enjoy!
Sweet Potato Hummus
Equipment
- 1 High Speed Blender
Ingredients
- 1 15 oz Can Garbanzo Beans or Chick Peas
- 2 Tbsp Oil I like to used either olive or avocado oil in my hummus. 1 Tbsp oil is to drizzle on the sweet potatoes before baking and 1 Tbsp is to add to the hummus.
- 2 Tbsp Lemon Juice Can substitute with lime juice.
- 1/4 Cup Tahini
- 1/4 tsp Onion Powder
- 1/2 tsp Minced Garlic
- 1/2 tsp Salt
- 1 Large Sweet Potato or Yam
- 2/3 Cup Water Add more or less to your desired consistency.
Instructions
- Preheat the oven to 425° F.
- Prepare a baking sheet with parchment paper, set aside.
- Peel the sweet potatoes and cut into small cubes, throw the sweet potatoes onto the lined baking sheet.
- Drizzle with oil and season the sweet potatoes with salt and pepper.
- Roast the potatoes for 15 minutes, stir the potatoes and continue to bake for another 10 to 15 minutes, or until the potatoes are soft and slightly browned.
- Remove from the oven and let the potatoes cool.
- Next, drain and rinse a can of chick peas.
- Add the chickpeas to a high speed blender along with the cooled sweet potatoes, lemon juice, tahini, oil, salt, and about 1/3 to 1/2 cup of water.
- Blend everything on high until smooth, adding more water as you go until you get to the right consistency you prefer.
- Once the hummus is to the smoothness you prefer, transfer the hummus to a serving bowl or into a storage container with a lid for later.
- Drizzle a little oil on top when serving with a sprinkle of smoked paprika.
- Serve with chips, crackers, and vegetables, enjoy!
