This creamy sweet potato hummus is a vibrant twist on the classic dip you already love. Roasted sweet potatoes bring a naturally sweet, earthy flavor that pairs beautifully with zesty lemon, nutty tahini, and warm spices. It’s smooth, satisfying, and packed with plant-based goodness — perfect for spreading, dipping, or spooning onto your favorite grain bowls. Whether you’re entertaining guests or meal-prepping for the week, this simple recipe delivers big on flavor with minimal effort.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Wholesome & Nourishing – Packed with fiber, protein, and healthy fats for a nutritious snack or light meal.
- Velvety Smooth Texture – Roasted sweet potatoes create a creamy, luscious consistency that rivals store-bought hummus.
- Easy to Make – A few pantry staples and a blender are all you need!
- Crowd-Pleasing Flavor – Slightly sweet, tangy, and savory — perfect for parties, picnics, or cozy nights in.
- Customizable – Adjust spices or toppings to suit your taste — from smoky paprika to fresh herbs.
Ingredients Needed
For the Hummus Base:
- 6 medium sweet potatoes, scrubbed clean
- 2 (15-ounce) cans garbanzo beans (chickpeas) – drained, rinsed, and reserve the liquid (aquafaba)
- 4 tablespoons extra-virgin olive oil – for creaminess and flavor
- 4 tablespoons tahini (sesame paste) – adds richness and nutty depth
- 4 tablespoons fresh lemon juice – balances the sweetness
- 1 teaspoon finely grated lemon zest – bright, aromatic finish
- ½ teaspoon ground cumin – for a warm, earthy note
- ½ teaspoon ground coriander – adds subtle citrus spice
- ½ teaspoon ground white pepper – gentle heat and depth
- Sea salt, to taste
How to Make Sweet Potato Hummus
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper for easy cleanup.
Step 2: Roast the Sweet Potatoes
Use a fork to pierce holes all over the sweet potatoes. This allows steam to escape and prevents them from bursting.
Place them on the prepared tray and roast for about 45 minutes, or until tender when pierced with a knife. Allow them to cool slightly.
Step 3: Prepare the Chickpeas
While the sweet potatoes cool, drain and rinse the garbanzo beans. Reserve some of the liquid (aquafaba) — this will help adjust the hummus texture later.
Step 4: Scoop and Combine
Cut the roasted sweet potatoes in half and scoop out the soft flesh into a blender or food processor. Add the chickpeas and olive oil, then pulse until roughly combined.
Step 5: Add Flavor and Blend Smooth
Add tahini, lemon juice, lemon zest, cumin, coriander, white pepper, and sea salt.
Blend until smooth, gradually adding reserved chickpea liquid as needed for a silky, creamy consistency.
💡 Tip: Blend for an extra minute for ultra-smooth hummus — the heat from blending helps everything emulsify beautifully.
Serving and Storage Tips
- Serve It With: Warm pita bread, fresh veggie sticks, crackers, or as a spread in wraps and sandwiches.
- Toppings: Try a drizzle of olive oil, a sprinkle of paprika, toasted sesame seeds, or chopped parsley.
- Storage: Store in an airtight container in the fridge for up to 5 days.
- Freezing Tip: You can freeze it for up to 2 months — thaw overnight in the fridge and stir well before serving.
Helpful Notes
- Make it Spicy: Add a pinch of cayenne or smoked paprika for heat.
- Extra Creamy Texture: Peel chickpeas before blending for an ultra-smooth finish.
- Serving Idea: Spread on toast and top with avocado slices or poached eggs for a nourishing breakfast.
- Lemon Swap: Use lime juice if you’re out of lemons — it adds a slightly tropical tang.
Creamy Sweet Potato Hummus
Ingredients
Method
- Step 1 – Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper.
- Step 2 – Roast the Sweet Potatoes: Pierce sweet potatoes with a fork and place them on the tray. Roast for about 45 minutes, or until tender when pierced. Let them cool slightly.
- Step 3 – Prepare the Chickpeas: Drain and rinse the chickpeas, reserving some of the liquid (aquafaba) for adjusting texture later.
- Step 4 – Scoop and Combine: Scoop the soft sweet potato flesh into a blender or food processor. Add chickpeas and olive oil. Pulse until roughly combined.
- Step 5 – Add Flavor and Blend Smooth: Add tahini, lemon juice, lemon zest, cumin, coriander, white pepper, and salt. Blend until silky smooth, adding aquafaba as needed for a creamy consistency. Blend an extra minute for an ultra-smooth finish.
Notes
Toppings: Drizzle with olive oil and garnish with paprika, sesame seeds, or parsley.
Storage: Keep refrigerated in an airtight container for up to 5 days or freeze for 2 months.
Customization: Add cayenne for heat, peel chickpeas for extra creaminess, or substitute lime juice for lemon.
Conclusion
This sweet potato hummus is more than just a dip — it’s a vibrant, wholesome addition to any table. With its velvety texture, rich flavor, and simple preparation, it’s a recipe you’ll return to again and again. Whether you’re hosting a get-together or craving a healthy snack, this dish delivers comfort and color in every bite.
If you try this recipe, leave a comment and a star rating below — I’d love to hear how it turned out!
Don’t forget to share your creation on Pinterest or Facebook — and tell us, what’s your favorite way to enjoy hummus?
Frequently Asked Questions (FAQ)
Can I use canned sweet potatoes instead of fresh?
Yes! Canned sweet potatoes work in a pinch. Just drain them well before blending, but note that roasted fresh ones give deeper flavor.
Can I make this without tahini?
Absolutely. Substitute with smooth peanut butter or sunflower seed butter for a nutty twist.
How can I make this hummus spicier?
Add chili flakes, smoked paprika, or a dash of hot sauce for a flavorful kick.
Is sweet potato hummus gluten-free?
Yes — all ingredients are naturally gluten-free. Just pair it with gluten-free dippers if needed.
What if my hummus is too thick?
Add a little more aquafaba (chickpea liquid) or water, one tablespoon at a time, until you reach your desired consistency.