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
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
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.
Notes
- Use roasted sweet potatoes for more flavor.
Kristie
What a delicious looking recipe! Genius idea with the sweet potatoes!
Dawn
LOVE IT!!!! One question – left over sweet potatoes, what are those lol. I’ll have to pull some out ahead of time so I have them
Jill B
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
tips..?
Laura
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
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.
Laura
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.
Kallie
What can we use to replace Tahini? We do not like the flavor. Thank you!
Laura
you can substitute peanut butter or sunflower butter -or leave out all together. if you leave it out.. it will taste like it’s “missing” something.
Angie B
I made cashew butter in my blender and used that in place of the Tahini or peanut butter and found the flavor complemented the hummus really nicely.
MOMables
Fabulous!!
Mario Wilson
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!
Laura
Oh yes, orange fries is what we call them. Sometimes we sprinkle them with cinnamon and a tad of brown sugar
Susan
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!
Laura
Hmmm, I don’t see why not! The sweet potato should still give the hummus a really nice touch of ‘sweetness’ try it and let us know!
sarah
did you ever try this?
wanted to do this this week and want some feedback first…