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Ultra-creamy, subtly smoky, naturally sweet, and a whole lotta delicious, this Sweet Potato Hummus isn’t your average hummus recipe—it’s what cozy fall dreams are made of! Featuring caramelized roasted sweet potatoes blended with savory tahini, buttery chickpeas, bright lemon, and spicy harissa, this dip is going to keep you coming back for more.

“Wow! I like sweet potatoes but I think they can be bland. But this sweet potato hummus I LOVE, you spiced it up just right. Such a great snack while watching fall TV!”

– SUMMER
Overhead photo of a bowl of homemade hummus made with sweet potatoes and chickpeas.

Update: This recipe was originally published in September 2017. I made edits to the article below to include more information about sweet potato hummus.

Hi, friends! If you love hummus (because, uh, who doesn’t?) and sweet potatoes (golden-orange with caramelized edges), then let me introduce you to your new favorite dip recipe: 

Table of Contents

About this sweet potato hummus

Imagine the silky-smooth texture of traditional hummus amplified with naturally sweet, caramelized sweet potato, fiery harissa, and nutty tahini; lovingly topped with crunchy pumpkin seeds, fresh parsley, and aromatic za’atar for the tastiest autumn-inspired bowl of goodness you’ve ever tried. Think ultra-creamy texture, cozy spices, subtle sweetness, and a hint of heat that makes it impossible to stop dipping. It’s like your favorite comfort food — but in hummus form.

And if that wasn’t enough, you’ll just need 10 ingredients and 10 minutes of active preparation time to make it. Honestly, this isn’t just a hummus recipe. It’s an all-season, make-once-and-crave-forever kind of situation—perfect for everything from snack time to game day and all your holiday entertaining. 

So, what are you waiting for? Make this velvety sweet potato dip and let cozy fall flavors crash your culinary party!

If you’re looking for more fabulously flavorful hummus recipes, be sure to try these fan-favorites next: Hummus Bowls Recipe, Herb Hummus, Chipotle Hummus, and Hummus with Basil.

Why you’ll love this recipe!

TL;DR? Here are a few reasons why you absolutely should, STAT:

  • Unbeatable Cozy, Vibrant Flavors. Sweet, caramelized potatoes + savory chickpeas play perfectly with fiery harissa, punchy garlic, zippy lemon, nutty tahini, and warming spices.  
  • Ultra-Creamy Texture. Cooking the canned chickpea lends a super smooth texture; roasting the sweet potato makes it super creamy, and ice-cold water makes it perfectly fluffy. 
  • Pantry Ingredients. Just 10 ingredients.
  • Seriously Simply. Just 10 minutes of active prep time. It’s as simple as roast, blend, enjoy!
  • Customizable and Versatile. Make it smoky, spicy, or herby with easy swaps. And use is as a dip, spread for sandwiches, grain bowl topper, eat it straight from the food processor, and more. It’s the dip the keeps on giving. 
  • ORIGINAL, Unique Recipe. I started testing this recipe for roasted sweet potato hummus back in 2017 and published it in the fall of the same year. While it’s certainly been endlessly replicated, it’s never been truly duplicated. Nor credited. Get the original recipe right here!
Overhead photo of roasted sweet potato chunks and hummus in the bowl of a food processor.

Ingredients for hummus with sweet potato

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! Swaps: Roasted winter squashes, like acorn squash, pumpkin, or butternut can all act as stand-ins.
  • Garlic. Fresh garlic offers a bit of a kick. Swap: In a pinch, you can use jarred minced garlic instead.
  • Olive Oil. 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. 
  • 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. Swap: You can swap in unsweet 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. Swap: 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. 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 by simmering pomegranate juice with sugar.

Recipe variations

I love this spicy-sweet hummus recipe the way it is. But there is plenty of opportunity for you to make it your own. Below are some ideas to inspire:

  • White Bean Sweet Potato Hummus. Swap in your favorite cooked white beans (e.g. cannellini, Great Northern, or butter beans) in place of the garbanzos for a milder flavor.
  • Extra Cozy Flavor. Keep the recipe the same and sprinkle in a pinch of allspice and warming ground cinnamon for hummus with extra cozy flavor.
  • Savory Hummus Twist. 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.
  • Spicy Version. Add an extra dollop of harissa or cayenne pepper for a fiery kick.
  • Smoky Adobo Twist. Stir in a little adobo sauce for smoky flavor and also add the chipotle for heat.

If sweet potatoes are on sale at the store, grab extra and put them to good use in these recipes next: Easy Sweet Potato Soup and Whipped Sweet Potato.

Overhead photo of orange hummus made with sweet potatoes, garbanzos, and garlic in the bowl of a food processor.

Chef expert tips for perfect results every time!

  • Uniform Cubes. Bue sure to cut the potatoes into an even dice for even roasting.
  • Roast the Sweet Potatoes until Caramelized. For maximum caramelization and flavor.
  • Cool the Potatoes. After roasting, let the potatoes cool completely before blending to avoid gummy texture.
  • Cook Canned Chickpeas. Cook the chickpeas with baking soda before blending for a super-smooth texture WITHOUT having to tediously peel off the skins.
  • Blend Tahini and Lemon Juice First. Before adding the rest of the ingredients, blending the tahini with the lemon juice will help the hummus whip into a creamier texture.
  • Use Cold Water or Aquafaba. When blending, use cold water or aquafaba to fluff the texture without thinning out the flavor.
  • Adjust to Taste. 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. Use more ice-cold water for a thinner consistency and fluffier mouthfeel
  • Let it Chill. Let the sweet potato hummus sit in the fridge for 30 minutes before serving will help the flavors meld beautifully.
  • Garnish Before Serving. Remember, you eat with your eyes first. A generous flurry of fresh herbs, scattering of pumpkin seeds, and sprinkle of spice will take everything to the next level of yum.

Step-by-step photos: making this recipe at home

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!

Step-by-step photo collage showing how to make recipe for sweet potato hummus.

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making this recipe. If you have a question you’d like answered, please drop it in the comments section below!

What does sweet potato and 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.

Can I use canned sweet potato instead of roasted?

Sure. However, the final hummus won’t have the same depth of rich, delicious flavor. Roasting the sweet potato really makes a difference! But, if using canned make sure they’re unsweetened and be sure to drain them well.

Do I need to peel the sweet potato before roasting?

I like to peel and cube the sweet potato for caramelized goodness. However, you can roast the sweet potato whole and simply peel the skin right off after if you would like. But, just note, you’ll lose some of that rich flavor that comes when you caramelize the sweet potato cubes (versus the whole potato).

Regardless of the roasting method, you do need to peel the sweet potato before preparing the hummus.

Can I make it without tahini? 

You sure can, but it won’t have that classic hummus flavor. Just swap it out for cashew butter or sunflower seed butter as a substitute.

How to make sweet potato hummus recipes 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.

Do I need a food processor?

While a food processor gives the best texture, a high-powered blender works great too. Just be patient and scrape down the sides with a rubber spatula as needed.

Can I make this in advance?

Oh absolutely! I actually this sweet potato hummus recipe tastes better after chilling for a few hours so the flavors have an opportunity to mingle and blend.

Overhead photo of a bowl of sweet potato hummus garnished with roasted pumpkin seeds and chopped fresh parsley.

Serving this recipe for sweet potato hummus

  • Garnished. Turn your hummus into a restaurant-worthy display and mix and match your favorite toppings, like a drizzle of olive oil and a sprinkling of toasted sesame seeds or roasted pepitas, fresh herbs, za’atar, and smoked paprika or cayenne pepper.
  • Colorful Hummus Platter. Serve with pita bread chips, crackers, and fresh veggies, like carrots, cucumbers, bell peppers, and snap peas for a hummus board centerpiece. 
  • Top Crostini. This hummus and sweet potato magic makes a delicious crostinis toast topper with pomegranate arils and crumbled feta cheese for an easy, yet elegant holiday appetizer.
  • Spread in Wraps and On Sandwiches. Swap out the mayonnaise and mustard for hummus on sandwiches and deli wraps.

Unique serving suggestions

  • Dip for Fries. Use it as a creamy dip for classic French fries, roasted potatoes greek style, roasted potatoes, or sweet potato fries.
  • Add to Grain Bowls. Dollop onto your favorite grain bowls and salad bowls for a burst of creamy deliciousness.
  • Top Toasts. Spread it on a golden piece of sourdough and add a fried egg for a delicious twist on avocado breakfast toast.
  • Falafel Sauce. Honestly, I love dolloping this hummus over crispy, oven baked falafels for next level fall flavors. 

Take away: This lick-the-bowl delicious hummus is perfect for picnics, packed lunches, tailgates, girls’ nights, and any other celebrations. Also, it’s lovely to make all for yourself, because YUM.

Storing leftovers

  • Refrigerator Storage. Transfer the homemade sweet potato dip to an airtight container and store in the fridge for up to five days.
  • Freezing Instructions. Dump the hummus into a freezer-safe container and store in the freezer for up to 3 months. And then thaw overnight in the fridge.
    • Freezer Storage Tip: Freeze in small containers for individual portions.
  • Reheating Instructions. No need for reheating—hummus is best when you enjoy it cold or at room temperature. However, you can try gently warming it in the microwave if you prefer.
Close-up photo showcasing the creamy texture of sweet potato and hummus.

Beautiful, delightfully fall-flavored, and incredibly easy to make, this sweet potato hummus recipe is the kind of dip that brings people together. Whether you’re serving it at your next autumn party, tucking it into lunchboxes with pita chips, or enjoying it straight from the bowl with a spoon (no judgment here!), it’s a definite keeper.

Words can’t express hummus you all mean to me. Until next time, I wish you full bellies and happy hearts. And don’t forget, if you try this potato hummus out, tag me on social or come back and leave a review—I love to hear about your kitchen adventures!

Cheyanne

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Overhead photo of a bowl of sweet potato hummus garnished with roasted pumpkin seeds and chopped fresh parsley.

Sweet Potato Hummus

4.91 from 10 votes
Author: Cheyanne Holzworth
Total Time: 35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 8 servings
Print Recipe Pin Recipe
Ultra-creamy, subtly smoky, naturally sweet, and a whole lotta delicious, this Sweet Potato Hummus isn’t your average hummus recipe—it’s what cozy fall dreams are made of! Featuring caramelized roasted sweet potatoes blended with savory tahini, buttery chickpeas, bright lemon, and spicy harissa, this dip is going to keep you coming back for more.

Equipment

  • 1 baking sheet
  • 1 Food Processor

Ingredients 

  • 1 ½ Cups Chopped Sweet Potatoes – peeled and large dice (SEE NOTES)
  • 2 cloves Garlic – smashed and peeled
  • As needed Olive Oil
  • As needed Kosher Salt and Ground Black Pepper
  • 1 (15 ounce) can Chickpeas – do not drain (SEE NOTES)
  • ½ Cup Tahini – well stirred
  • 2 TBS Lemon Juice
  • 1 ½ TBS Pomegranate Molasses
  • 1 TBS Harissa Sauce (SEE NOTES)
  • Optional Toppings: Hot Honey, Roasted Pumpkin Seeds, Chopped Parsley, Za’atar

Instructions

  • Preheat Oven: Adjust oven rack to middle position of the oven and preheat to 425-regular or 400-convection (fan-forced) degrees F.
  • Season Sweet Potatoes: Line a large baking sheet with parchment paper for easy clean up.
    Dump the sweet potato and garlic out onto the middle of the baking sheet and then drizzle 1 tablespoon of olive oil over the potatoes and use your hands to toss to coat.
    Then season with ¾ teaspoon with salt and heaping ¼ teaspoon pepper and toss again to coat the veggies in the seasonings.
  • Roast Sweet Potatoes: Transfer the potatoes to the oven and roast, tossing halfway through, until the sweet potatoes are very fork tender and caramelized, about 26-32 minutes.
    Remove the sheet pan from the oven and place on a wire rack. Set aside and allow potatoes to cool completely.
  • Meanwhile, Soften the Chickpeas: Dump the chickpeas, along with their liquid, into a microwave-safe bowl.
    Place the bowl in the microwave and cover with a lid, leaving the lid cracked to vent. Then heat the chickpeas on high power for 4-6 minutes, or until chickpeas are very soft.
    Drain chickpeas, reserving all the liquid. Then, set both aside.
    (Note: This step is optional, however it is one of the keys to creating a super smooth hummus. 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 Sweet Potato Hummus: To a food processor or high-powered blender, add the roasted garlic cloves from step three, 4 tablespoons of the chickpea liquid (aquafaba), all the lemon juice, and ½ teaspoon of salt, and a scant ¼ teaspoon of pepper.
    Process until the garlic is completely minced and the mixture is a little foamy.
    Use a rubber spatula to scrape down the sides and the bottom of the bowl before proceeding to the next step.
  • Add the Tahini: Add the tahini to the food processor and process for 1 minute.
    Stop and use a rubber spatula to scrape down the sides and the bottom of the bowl.
    Recover and process for another 45 seconds to 1 minute, or until mixture is thick and creamy.
  • Add Chickpea Liquid or Ice-Cold Water: With the processor running, add 6 tablespoons of the chickpea liquid or ice-cold water and stop the machine once all the liquid is added.
    Use a rubber spatula to scrape down the sides and the bottom of the bowl. Recover the machine and continue to process for 30 seconds to 1 minute, or until the mixture is thick.
  • Add Softened Chickpeas: Add the softened chickpeas to the food processor and process for 2 minutes, stopping and scraping the sides and the bottom of the bowl once during blending.
  • Add Roasted Sweet Potatoes, Molasses, and Harissa: Dump the roasted sweet potatoes, pomegranate molasses, and harissa into the food processor. Cover and process for 1 to 2 minutes or until the hummus is very creamy and silky in texture.
  • Adjust Consistency and Taste: Grab a spoon and give the hummus a taste. Then adjust the sweet potato hummus flavors to suit your taste buds and adjust the consistency by adding more chickpea liquid or ice-cold water 1 tablespoon at a time.
    (Note: I typically add 1 heaping tablespoon of extra virgin olive oil for richness and another tablespoon of chickpea liquid.)
  • Garnish and Serve Sweet Potato Hummus. Transfer the sweet potato hummus to a serving bowl and garnish the top with hot honey, roasted pumpkin seeds, and parsley, if using. Enjoy!
    Overhead photo of a bowl of sweet potato hummus garnished with roasted pumpkin seeds and chopped fresh parsley.

Video

Notes

  • Sweet Potatoes: 1 1/2 cups = about 2 small sweet potatoes or about 9 ounces. Don’t feel like you have to be precise here, just be prepared to adjust the consistency if you use more or less.
  • Chickpeas: If you’ve got time and you’re looking for truly the best tasting hummus, ditch the canned chickpeas. Instead cook dry chickpeas, save the cooking liquid, and use that in this recipe.
  • Harissa: You can find harissa sauce or paste in the international section of most major grocery stores. It comes in mild, medium, and spicy – I tend to use mild, but use what YOU love.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 8 servings. Exact information will depend upon the brands of ingredients and precise measurements used.
Course: Appetizer, Snack
Cuisine: Mediterranean

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