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This Roasted Sweet Potato Hummus is light and creamy and packed with delicious sweet potato flavour. This dip is easy to make and perfect to serve with pita chips or use as a spread. This recipe is naturally gluten-free and is perfect for a healthy snack!
A healthy sweet potato hummus recipe
Sweet Potato Hummus is a delicious twist on my Healthy Hummus Recipe, that has a subtle sweetness and earthy flavour. Not only is it a crowd-pleaser, but it’s also packed with nutrients, thanks to the sweet potatoes and chickpeas.
Hummus is a healthy dip made with a base of chickpeas and tahini, but it can take on many different flavours and be mixed up with various add-ins. Today we’re making hummus that has a delicious sweet potato flavour.
This Roasted Sweet Potato Hummus is creamy and light and has a hint of sweetness from the sweet potato. This recipe is great as a dip or can even be served as a spread on some Hummus Toast or in a Chickpea Salad Sandwich.
Why you’ll love this recipe
- Healthy snack: Sweet potato hummus is packed with nutrients and makes a healthy snack. Each serving has 100 calories, 4 grams of fibre and 3 grams of protein.
- Versatile: This recipe is not only delicious but also versatile. It can be used as a dip, a spread, or even as a flavorful addition to your salads and bowls.
- Fall twist: while I’m sure we’ve all had a classic chickpea hummus, it’s nice to enjoy seasonal ingredients and this autumn twist on the classic dish!
Sweet potato hummus ingredients and substitutions
- Sweet potato: the star of the dish! You could also substitute with 1 cup of butternut squash
- Chickpeas: we’re keeping it simple and using canned chickpeas for this recipe.
- Olive oil: you can also use avocado oil or another neutral-tasting oil.
- Tahini: this is a traditional ingredient you’ll find in hummus, but if you don’t like tahini you can leave it out and substitute it with an extra 1/4 cup of olive oil.
- Garlic: fresh garlic is best here!
- Lemon: a squeeze of lemon juice helps to balance out the flavours in the hummus.
- Spices: paprika, cumin, cayenne, salt and pepper. Feel free to mix it up and add any spices you love.
- Water: Cold water is a key ingredient in making creamy hummus!
*Full recipe measurements and instructions are below in the recipe card.
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How to make roasted sweet potato hummus
Step 1
Peel and cut the sweet potato into cubes and toss it with some olive oil. Then spread the sweet potato onto a baking sheet.
Step 2
Roast the sweet Potato in the oven at 400 degrees F for 15-25 minutes until the sweet potato is soft. (This step is what gives the sweet potato a rich and sweet flavour that will taste amazing in the hummus!)
Step 3
Transfer the sweet potato to a food processor with the chickpeas, tahini, garlic, olive oil, lemon and seasoning.
Step 4
Puree the mixture in the food processor until smooth and creamy, scraping down the sides of the food processor as needed and continuing to blend to make sure there are no little bits remaining.
Step 5
Transfer the sweet potato hummus to a bowl or a container. You can optionally top with some paprika and fresh herbs before serving.
What to serve with hummus
Hummus can be enjoyed as a dip, spread, or even served in a salad bowl. Here are some of my favourite ways to enjoy this hummus:
- With cut-up veggies (carrot sticks, celery sticks…etc.)
- Pita chips
- Any crackers
- As a spread on toast, Rye crackers or in sandwiches
- Served with Falafel
- In a Buddha Bowl
How to store
Fridge: store this sweet potato hummus in an air-tight container in the fridge for up to 7 days.
Freezer: store the hummus in a freezer-safe container in the freezer for up to 2 months. Let thaw on the countertop to defrost. (*I do find the hummus becomes a little more gritty after being frozen and is much better freshly made.)
Tips for making this recipe perfectly
- Don’t skip roasting the sweet potato. While you could technically boil the sweet potato to soften it, this hummus is much tastier with roasted sweet potato. This helps the potato develop a sweet and caramel-like flavour which will add great flavour to the hummus.
- Make sure to remove the skins of the chickpeas. It’s an extra step but makes ALL the difference with homemade hummus. Removing the skins is what will make your hummus smooth.
- Make sure to use COLD water as stated in the recipe. It’s important it’s cold because this helps the hummus to whip up smooth and creamy.
- If you find your hummus is too thick, simply blend in an extra couple of tablespoons of cold water until it is the consistency you like.
Frequently asked questions
Each serving of this sweet potato hummus recipe has 100 calories, 4 grams of fibre and 3 grams of protein.
This is most likely caused by not blending the hummus enough. It’s important to continue to blend it in the food processor for several minutes to help it become creamy. You may also need to add more tahini or olive oil.
Yes. If you prefer to make this recipe without tahini you can. Just add an extra 1/4 cup of olive oil to the recipe to keep the hummus rich and creamy.
Try these delicious dip recipes next!
- Creamy Whipped Feta Dip
- Dill Pickle Hummus
- Green Pea Hummus
- Muhammara (Roasted Red Pepper Dip)
- Roasted Beet Hummus
- Curried White Bean Dip
- Everything Bagel Hummus
If you tried this Roasted Sweet Potato Hummus or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Roasted Sweet Potato Hummus
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Snack
- Method: Blend
- Cuisine: American
- Diet: Vegan
Description
This Roasted Sweet Potato Hummus is light and creamy and packed with sweet potato flavour!
Ingredients
- 1 cup sweet potato, peeled and cut into 2-inch cubes
- 1/2 tbsp olive oil
- 1 15 oz can chickpeas
- 1/2 cup tahini
- 1 garlic clove
- 3 tbsp olive oil
- 3/4 tsp salt
- 1 tsp paprika
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- 2 tbsp lemon juice
- 1/2 cup cold water
Instructions
- Toss the cubed sweet potato and olive oil together and roast in the oven at 400 degrees F for 15-20 minutes until tender.
- Drain and rinse the can of chickpeas and remove the skins by gently rolling the chickpeas in a clean kitchen towel. The skins will naturally come off.
- Discard the skins and add the chickpeas, sweet potato, tahini, garlic, olive oil, salt, paprika, cumin, cayenne and lemon juice to a food processor and blend for 1 minute, scraping down the sides as needed.
- With the food processor running, slowly add the water and let everything blend for another minute or until smooth and creamy.
- Serve with crackers, pita chips cut up veggies or whatever you like!
Notes
Store leftovers in a sealed container in the fridge for up to a week.
Why bother roasting the sweet potato? This helps the potato develop a sweet and caramel-like flavour which will add great flavour to the hummus.
Make sure to remove the skins of the chickpeas. It’s an extra step but makes ALL the difference with homemade hummus. Removing the skins is what will make your hummus smooth.
Make sure to use COLD water as stated in the recipe. It’s important it’s cold because this helps the hummus to whip up smooth and creamy.
If you find your hummus is too thick, simply blend in an extra couple tbsp of cold water until it is the consistency you like.
Nutrition
- Serving Size: 1/12th of recipe
- Calories: 100
- Sugar: 2g
- Fat: 7
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
So all I had was like juice which worked great. I added more cayenne but in short, this recipe is AMAZING ? ?
So happy you enjoyed it!
I added a bit more lemon as I love lemon.. a bit of sumac at end because..why not! Ha!
Excellent!!!
Honestly the best Hummus I’ve tried! So good and has really great flavour, love the addition of the sweet potato in it goes really great with pita chips
Thanks Jay!
Thank you so much for this recipe! Healthy eating does not have to be that hard. And the top-down visual of the ingredients before blending is a good way to help remember what goes into it.
Your welcome Cynthia!