A little sweet, a little spicy, and a whole lotta delicious, this recipe for Sweet Potato Hummus dip and spread is the homemade snack you need. Ultra creamy and super smooth, this delectable mix of roasted sweet potatoes and hummus is the perfect way to bring some color to your appetizer table, packed lunch, or post-exercise snack.
Read on to get all of my tips for making your homemade hummus ultra creamy and perfectly flavorful, plus some of our favorite ways to use it!
Update: This post was originally published in September 2017. I made edits to the post below to include more information about sweet potato hummus. Plus, I added a recipe video to show you how easy this creamy hummus is to make!
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About this recipe for sweet potato hummus
This creamy, smoky, mildly spicy, slightly sweet, earthy hummus with delicious undertones of fragrant caramelized sweet potatoes, fiery harissa, and nutty tahini is lovingly topped with crunchy pumpkin seeds, fresh parsley, piquant crushed red pepper flakes, and aromatic za’atar for the tastiest Middle Eastern-inspired bowl of goodness you’ve ever tried.
This delectable dip is basically autumn in a bowl. From snack time to game day or Holiday entertaining, if you need a snack or appetizer this roasted sweet potato hummus is IT. Made with just 10 ingredients and only 10 minutes of active kitchen time, it’s simple enough to pull off for any occasion.
I even love to turn it into a sweet potato hummus bowl for dinner and call it a day! (Don’t give me that look — make a batch and I pinky-promise you will be wanting to make a meal out of it too!)
Why you’ll love this homemade hummus recipe!
Still on the fence about whether to make this recipe for sweet potato hummus? Here are a few reasons why you absolutely should, STAT:
- It’s Made With Only 10 Ingredients – A short ingredient list is always a win for me, especially when it comes to making things for guests.
- It Only Takes 10 Minutes Of Active Prep Time – Seriously. It’s SO SIMPLE.
- Healthy Snacking – This hummus with sweet potato is full of good-for-you vitamins and antioxidants, as well as plenty of fiber. It’s the perfect satisfying nutrient-rich snack.
- This Sweet Potato Yumminess Is Super Versatile – Use it as a dip for chips, crackers, soft pita, and crunchy crudités. Spread it on wraps and sandwiches as a healthier alternative to mayo. Swoosh it on the bottom of a bowl and add grains, veggies, and whatever else tickles your fancy for the best Buddha bowl ever. Or, do like I do and eat it straight from the food processor with a spoon.
What is sweet potato hummus?
Sweet potato hummus is a delicious, flavorful twist on traditional Middle Eastern dip or spread. It is made by blending cooked chickpeas (a.k.a. garbanzo beans) and roasted sweet potatoes with garlic, tahini (ground sesame seeds), lemon juice, and other seasonings in a food processor. Essentially, it is classic hummus with the addition of nutrient-dense sweet potatoes!
Ingredients for sweet hummus
As promised, you don’t need a ton of ingredients to make this sweet potato hummus recipe. Here’s what to grab:
- Sweet Potato – You’ll need 1 ½ cups of diced sweet potatoes, or approximately 1 small sweet potato. Don’t feel like you have to be exact with the measurement here!
- Substitutions: Roasted winter squashes, like acorn squash, pumpkin, or butternut can all act as stand-ins.
- Garlic – Fresh garlic offers a bit of a kick. In a pinch, you can use jarred minced garlic instead.
- Substitution: On a low-FODMAP diet? Try a pinch of asafoetida (a.k.a. hing) instead.
- Olive Oil – Normal cooking oil will work just fine here. However, this is a great opportunity to bust out the “good stuff” to take this potatoes hummus to a whole new level of yum.
- Kosher Salt – For seasoning.
- Cooked Chickpeas – This easy sweet hummus recipe uses canned chickpeas. However, if you want to save money, and have a fresher, creamier-tasting hummus, I highly recommend cooking your own dried chickpeas in the slow cooker! The entire process is SUPER simple.
- Substitutions: Swap in an equal amount of cooked white beans instead!
- Lemon – Fresh lemon is the way to go for the best flavor.
- Tahini – This rich and flavorful sesame seeds butter is essential to making traditional hummus.
- Substitution: You can swap in cashew butter, sunflower seed butter, or almond butter instead; but, it won’t have quite the same flavor.
- Harissa Paste – You can be find this in the international aisle of most grocery stores.
- Substitutions: If you can’t find harissa, swap in other spicy sauces like sriracha, sambal oelek, or gochujang, but the flavor will be quite different if you do.
- Pomegranate Molasses – Made by simmering pomegranate juice and sugar until it’s thick and syrupy, this delectable sauce adds bright acidity and sweetness. If you can’t find it at the store, it’s very simple to make at home.
- Ice Cold Water – Make sure your water is absolutely frigid for the best consistency.
Sweet potatoes and hummus variations
I love this spicy-sweet hummus recipe just the way it is written. But, there is plenty of opportunity for you to make it your own. Here are a few variations to consider:
- White Bean Hummus – Swap in your favorite cooked white beans (e.g. cannellini, Great Northern, or butter beans) in place of the garbanzos.
- More flavorful – Keep the recipe the same and sprinkle in a pinch of allspice and warming ground cinnamon for hummus with extra cozy flavor.
- Savory Hummus – Nix both the spicy harissa paste and the pomegranate molasses. Add in a bit of cumin, coriander and cayenne for a super-savory Southwestern flavor.
- Less Spicy – Cut the harissa down to a scant tablespoon.
- Extra Spicy – Add an extra dollop of harissa, then swirl some up with olive oil to drizzle over the serving bowl.
- Add Toppings – While it’s perfectly fine to dig into hummus plain, I find it feels a lot fancier and more “restaurant-worthy” if you add some toppings. Feel free to mix and match your favorites:
- Cold-Pressed Olive Oil
- Toasted Sesame Seeds
- An Extra Sprinkling of Za’atar
- Roasted and Salted Pepitas
- Fresh Herbs – Parsley, Dill, and/or Cilantro
- Crushed Red Pepper Flakes
How to make sweet potato hummus recipe?
- Season potatoes: Line a large baking sheet with parchment paper. Then, add the sweet potatoes and garlic. Drizzle potatoes with olive oil and season generously with salt and pepper. Toss to coat.
- Roast: Transfer the potatoes to a 400-degree oven and roast until fork tender, about 30 minutes. Remove the sweet potatoes from the oven and set aside to cool slightly.
- Soften chickpeas: While the sweet potatoes are roasting, cook the chickpeas. Place the chickpeas along with their liquid into a medium bowl. Microwave until chickpeas are very soft. Drain, reserving liquid.
- Make the sweet hummus: In a food processor or high-power blender, combine the lemon juice, garlic and salt. Pulse until the the garlic is finely chopped.
- Add the tahini to the food processor. Then, process until the mixture is thick and creamy.
- Add the water: With the processor running, slowly stream in the ice cold water, 1 tablespoon at a time. Blend until the mixture is smooth and thick.
- Add the potatoes and the cooked chickpeas to the food processor. And then blend until the hummus is smooth.
- Add flavor: Add the harissa and molasses to the bowl. Next, process until the dip is very creamy and silky smooth, adding more ice cold water as necessary. Taste and adjust for seasoning
- Serve: Transfer to a serving bowl and top with optional garnishes of your choice. Enjoy!
Expert tips for the best roasted sweet potato hummus
The consistency of your hummus completely relies on personal taste. I used about 6 tablespoons of water in mine. Just make sure you are streaming in the water one tablespoon at a time, WITH the motor running.
- For a thinner consistency, use more water;
- For a thicker consistency, use less water.
- Also, make sure your water is ICE COLD, as it gives the hummus a fluffier mouth feel.
Step-by-step photos: Make hummus with sweet potatoes
Below you will find a picture collage showing you exactly how to make creamy hummus from scratch, step by step! You can find the full recipe in the printable recipe card at the bottom of this post!
FAQs: potato hummus
How to make homemade hummus smoother?
There are a few simple tricks to making hummus super smooth and creamy hummus:
- Cook the can of chickpeas. This recipe uses a simple riff of the trick from Israeli chef, Michael Solomonov, who is renowned for making the very best hummus! Chickpeas straight from a can are undercooked. No matter how long you run the food processor, they will never blend into creamy perfection and your hummus will be grainy. The solution is to cook the canned chickpeas in their liquid until super soft. This simple trick will result in an incredibly smooth hummus!
- Good tahini. There are a lot of mediocre tahini brands out there. However, tahini is one of the main ingredients in hummus recipes. Therefore, it is crucial you use a good brand. Also, make sure you don’t skimp out on the tahini either. If you are making plain hummus, you need approximately 1/2 cup of tahini per can of chickpeas while flavored hummus needs about 1/3 of a cup. Last tahini tip, make sure you whip the tahini into a paste before incorporating the chickpeas.
- Ice cold water. Using ice cold water will help make the hummus super fluffy and light!
- Fresh lemon juice. Store-bought lemon juice is lackluster in flavor, so make sure you use freshly squeezed lemon juice! The acidity will help bring out the flavors in hummus.
What does sweet potato hummus taste like?
Imagine a roasted sweet potato with hummus, but all mashed into one glorious dip that is creamy and thick with a rich, smoky, and slightly sweet taste.
How many calories are in potato hummus?
The number of calories and carbohydrates in hummus will vary from recipe to recipe and will depend on the exact ingredients you use. There are approximately 99 calories and 13 grams of carbohydrates per serving in this particular recipe for sweet potato hummus.
Serving sweet potatoes hummus
Homemade sweet hummus is extremely versatile and can be served in numerous ways!
- Use it as a spread for sandwiches instead of mayonnaise or mustard.
- This hummus-sweet potato magic makes a delicious toast topper. Add a fried egg for a delicious twist on avocado breakfast toast.
- Spread sweet potato hummus on toasted crostini and top with prosciutto for an easy, elegant appetizer.
- Serve homemade hummus with toasted pita breads for dipping.
- Pair hummus with fresh vegetables (carrot sticks, celery, broccoli, cauliflower) to create a healthy crudités platter.
- Use prepared hummus as a filling for deviled eggs.
- Serve hummus as a topping for falafels.
- Dollop hummus on harvest bowls, grain bowls or Buddha bowls for a burst of creamy flavor.
This amazingly nutritious, lick-the-bowl delicious hummus is perfect for picnics, packed lunches, tailgates, girls’ nights, and any other celebrations you might have coming up. Also, it’s lovely to make all for yourself, because YUM.
More sweet potato recipes!
If you love sweet ‘taters, try making them the star of your dinner by pairing your hummus with these delicious restaurant-quality sweet potato recipes:
- Easy Sweet Potato Soup
- Whipped Sweet Potato (an easy, ultra-creamy side-dish!)
- Prosciutto Chicken with Sweet Potato Fries (an easy sheet pan meal!)
Storing sweet hummus recipe
How to store hummus?
Store your homemade sweet potato dip in an airtight container in the refrigerator.
How long does sweet potato hummus keep?
Homemade hummus will last up to four days.
Alright, my little chickpeas! Words can’t express hummus you all mean to me. Until next time, I wish you full bellies and happy hearts.
More unique hummus recipes!
In need of a creamy-dreamy delicious hummus recipe? Try these fan favorites:
The best Sweet Potato Hummus recipe. (Plus step-by-step video!)👇
Sweet Potato Hummus
- 1 Large Baking Sheet (for roasting sweet potatoes)
- 1 Microwave-Safe Bowl (for cooking can of chickpeas)
- 1 Food Processor (for making hummus)
- 1 ½ Cups Sweet Potato – peeled and large dice (SEE NOTES)
- 2 cloves Garlic – peeled and smashed
- Olive Oil
- Kosher Salt
- 1 Cup Cooked Chickpeas (SEE NOTES)
- ½ Lemon – juiced (about 2 tablespoons)
- 1/3 Cup Tahini
- 1 TBS Harissa Paste - to taste (SEE NOTES)
- 1 ½ TBS Pomegranate Molasses
- Ice Cold Water - as needed
- Optional Garnishes: Za’atar, Fresh Parsley, Pepitas (pumpkin seeds), Crushed Red Pepper Flakes, Olive Oil,
- Optional for Serving: Pita Chips - Naan Bread, Fresh Vegetables
- Preheat oven: Adjust oven rack to middle position of the oven and preheat to 400 degrees F.
- Season potatoes: Line a large baking sheet with parchment paper for easy clean up. Add sweet potato and garlic. Drizzle potatoes with 2 tablespoons of olive oil and season generously with salt and pepper. Toss to coat.Roast sweet potatoes: Transfer to the oven and roast, tossing halfway through, until sweet potato is fork tender and lightly browned, about 30 minutes. Remove from oven, set aside and allow to cool slightly.
- Soften the chickpeas: Dump the chickpeas along with their liquid into a microwave-safe bowl. Place the bowl in the microwave and heat on high power for 5-6 minutes, or until chickpeas are very soft. Drain chickpeas, reserving all the liquid. Set both aside. (Note: This step is optional, however it is one of the keys to creating a super smooth dip. Cook time will depend upon the strength of your microwave. You can also do this on the stove-top in a small saucepan if you prefer.)
- Start the hummus: In a food processor or high-powered blender, combine 3 tablespoons of the chickpea liquid (aquafaba) with all the lemon juice, roasted garlic cloves and ¾ teaspoon of salt. Pulse until the garlic is finely chopped.
- Add the tahini to the food processor and process until mixture is thick and creamy, stopping to scrape down the side as necessary.
- Add ICE COLD water: With the processor running, add in ¼ cup of ICE COLD water 1 tablespoon at a time. Stop and scrape down the side of the bowl as necessary if mixture seizes up on you. Blend until the mixture is smooth and thick.
- Add the potatoes and the cooked chickpeas to the food processor. Blend until mixture is smooth, about 3 minutes. Add in the harissa and molasses. Process again until mixture is very creamy and silky smooth, adding more chickpea liquid, 1 tablespoon at a time, until the hummus reaches desired level of creaminess. (Note: I typically add about 2-3 more tablespoons of chickpea liquid.)
- Garnish and serve: Taste and adjust for seasoning with salt, pepper and more lemon juice if desired. Transfer to a serving bowl and top with optional garnishes of your choice. Enjoy!
- Sweet Potatoes: The recipe calls for a heaping 1 ½ cups of diced sweet potatoes, which is approximately 1 small sweet potato or 8 1/2 ounces of diced potatoes. Don’t feel like you have to be exact with the measurement here! If you use a little bit more or less diced sweet potato that is fine! Just be prepared to scale the amount of cold water, up or down accordingly, in the hummus.
- Harissa can be found in the international isle of most grocery stores. If you aren’t a fan of spicy food, I would scale the harissa back to a scant tablespoon, but do not leave it out entirely. If you like things really spicy, use 2 tablespoons of harissa.
- Using Dry Chickpeas (instead of canned): If you want to save money, and have a fresher, creamier tasting hummus, I highly recommend cooking your own dried chickpeas! The entire process is SUPER simple and can be done in the slow cooker. I included instructions below.
- Chickpea Substitution: If you aren’t a fan of chickpeas, you can absolutely substitute an equal amount of cooked white beans for the chickpeas!
- Flavor Variations: Please see article for a list of all substitutions and flavor variations.
- Step 4 is completely optional - softening the chickpeas. However, it is highly recommended! Cooking the chickpeas until they are incredibly soft will result in a super creamy and light hummus!!
- Step 7: Make sure your water is ICE COLD, as it gives the hummus a fluffier texture.
- Storage: Store sweet potato hummus in an airtight container in the refrigerator for up to 4 days.
- Cook the chickpeas (DO NOT SOAK): Place the dried chickpeas in a slow cooker. Add 32 ounces of water (or vegetable stock), ½ onion, and 1 teaspoon of salt. Cover slow cooker and cook on high for 3 hours, or until tender.
- Drain and discard onion.
- Transfer the cooked chickpeas to a large clean kitchen towel or paper towels, and dry, massaging the chickpeas gently to remove their skin.
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