Sweet Potato Hummus

This sweet potato hummus recipe puts leftover sweet potatoes from dinner to good use! 

Super Easy Sweet Potato Hummus recipe. It's perfect for dips, sandwiches, and  a great way to use leftover sweet potatoes!
My daughter will a eat lot more raw vegetables when dipped in something. I can go crazy trying to make her eat veggies at dinner time, but if  she can use them to dip, she devours them. She also doesn’t like potatoes or sweet potatoes unless they are fried; she’s a total southern kid.

So, on a whim, I made sweet potato hummus with leftover oven-roasted potatoes from the night before. What I found is that not only did it mask some of the chickpea flavor of a traditional hummus, but that it added a sweetness she really enjoys.

This is a dip I don’t feel guilty letting her eat by the spoonful! It’s loaded with protein, omega-3s, fiber, and beta-carotene—just to name a few benefits.

Sweet Potato Hummus
  • 2-3 medium sweet potatoes, peeled and cut into small pieces
  • 1 can (14 ounces) chickpeas, drained and rinsed
  • Juice of 1 lemon
  • 2 tablespoons tahini
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 clove garlic, chopped
  • Coarse salt and ground pepper
  • Whole-wheat pita and veggies such as carrots, celery, red pepper, and broccoli
  1. Set a steamer basket in a large pot. Fill with enough water to come just below the basket, and bring to a boil. Add the sweet potatoes, reduce to a simmer, cover, and cook until tender, 10 to 12 minutes.
  2. You can also use leftover oven-roasted sweet potatoes, and skip step 1. Transfer the potatoes to a food processor or blender.
  3. Combine the chickpeas, lemon juice, tahini, oil, cumin, and garlic in the food processor. Puree for about 1 minute, thinning with water if necessary. Season with the salt and pepper to taste, and let cool. Refrigerate in an airtight container for up to 1 week.
  4. Serve with pita and crudités.



  1. Jill B says

    Thanks for the recipe. Making it now for our 20 month old twins. The tahini gets very hard to stir and all the oil separates ontop in our jar. Is this right? Any

    • says

      yes, the tahini will separate and oil will be on top. it calls for refrigeration after opening. my best tip is to take it out on the counter for an hr or so before you need it and it gets easier to stir. sometimes I use cashew butter instead.

      • Jill B says

        Thanks, the recipe turned out great.! We have a subscription and love it! Any ideas on how to keep the grilled cheese hot in a Planet Box? Or anything you recommend.

        • says

          Hi Jill! I’m glad you are enjoying your subscription! the only way to keep a grilled sandwich hot is in a thermos. Sometimes I cut the sandwich in “sticks” and insert them vertically in the thermos. I sometimes wrap the grilled sandwich in parchment paper before placing it in a stainless steel lunch box and my daughter says it “helps” keep it warm. Unfortunately, there is currently no way to “keep grilled sandwiches hot”. Grilling a sandwich helps “melt” the flavors” and it gives the bread another texture.

  2. says

    great idea! getting kids to eat veggies is a tough task. Love the creativity here. Have you tried cutting a sweet potato into strips like french fries and baking them? Our daughter loves those!

  3. Susan says

    Question — for those of us who want to take a short cut — would it work to use a container of store bought hummus and then blend with the sweet potato? Sounds SO YUMMY!

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