Grab your pita wedges because you’re going to want this sweet potato hummus ASAP!

Sweet potatoes are a staple ingredient in my household. I like to roast them as a quick side for dinner, in sweet potato salad, sweet potato toast, and hummus! Wait, hummus?!

Yes, it’s different but trust me, it’s going to rock your world! Plus, you won’t feel guilty about eating it by the spoonful because it’s loaded with protein, fiber, and beta carotene.

How to Make Sweet Potato Hummus

Another bonus of this recipe is how easy and quick it comes together. Add everything to a food processor, give it a whirl and voila!

Okay, there’s a little more to it, but basically, that’s all that goes into making hummus. Take it from the Sundried Tomato and Edamame Hummus recipes; once you have a great base recipe, like the Mediterranean Hummus, you can add/swap ingredients to give it a delicious twist.

one thing is certain, in any hummus recipe you make, it HAS TO HAVE:

Garlic
Olive oil
Lemon juice
Tahini

We know enough about the first three, so let’s focus on tahini, what is it? Tahini is a paste made from sesame seeds, and it’s what gives hummus that creamy, savory, mellow flavor we all love so much. Without it, there would be no hummus, let that sink in.

Sweet Potato Hummus Ingredients

This recipe is like traditional hummus with the addition of sweet potato. I prefer using leftover roasted sweet potatoes from a previous dinner. It saves me a step while preparing and adds a nutty, caramelized flavor that… there are no words. Just try it.

Drumroll, please! And the ingredients are:

Sweet potatoes- roasted or steamed
Chickpeas
Lemon juice
Tahini
Olive oil
Ground cumin
Garlic
Salt
Pepper

What to serve with it

Much like regular hummus, this recipe can be served with the traditional fare of pitas, sliced veggies, chips, crackers or eaten by the spoonful; this is a judge-free zone.

It’s also an excellent main ingredient for lunches, like these hummus lunch ideas thanks to the high protein and fiber content.

So what do you think? What will you serve with your Sweet Potato Hummus first?

Sweet Potato Hummus

Print Recipe

Traditional hummus gets a delicious, healthy bonus with sweet potatoes! Serve it with pitas, crackers, veggies- there’s no wrong way to enjoy this Sweet Potato Hummus.

Author: MOMables.com
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 2 cups
Category: Appetizer

Ingredients

2–3 medium sweet potatoes, peeled and cut into small pieces
14-ounce cans 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, sliced into wedges
Sliced carrots, celery, and bell peppers

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Instructions

Steam the sweet potatoes on the stove-top or microwave until tender, allow to cool down to room temperature.
Transfer the cooled potatoes to a food processor or blender.
Add the chickpeas, lemon juice, tahini, oil, cumin, and garlic to the sweet potatoes. Purée for 1 minute, thinning with water if necessary. Season with the salt and pepper.
Serve with pita wedges and crudités.
Refrigerate leftovers in an air-tight container for up to 1 week.

Equipment

Food Processor

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Blender

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Notes

Use roasted sweet potatoes for more flavor.

Nutrition

Serving Size: 2 tablespoons
Calories: 74
Sugar: 1.1g
Sodium: 239.6mg
Fat: 3.4g
Saturated Fat: 0.5g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 9.6g
Fiber: 2.2g
Protein: 2.2g
Cholesterol: 0mg

Sweet Potato Hummus