This Sweet Potato Hummus makes a perfect healthy snack that’s packed with flavor. You’ll be surprised how delicious it is!
I eat this Sweet Potato hummus almost every day for breakfast. I LOVE spreading it on toasted bread and adding some cucumbers or tomatoes on top. This recipe is truly versatile, and just as with traditional hummus, there are so many ways to enjoy it!
Of course, I know this recipe isn’t technically a “hummus.” But because I am using most of the traditional hummus ingredients and just swapping chickpeas for sweet potatoes, Sweet Potato Hummus is the best way to describe this recipe. I actually love it more than traditional hummus, and I can’t wait for you to try it!
Main Ingredients
- Sweet Potatoes. You’ll need to bake the potatoes beforehand, and let them completely cool down before you prepare this hummus. I usually bake them the night before. To bake the potatoes, place them on a tray and bake them in the oven, preheated to 400ºF, for about 1 hour 20 minutes. To test if they are ready, pierce them with a knife; they should feel soft like butter on the inside when they’re ready. Here is some useful info: How to Make a Perfect Baked Sweet Potato.
- Tahini Sauce. Tahini is just a fancy word for “sesame paste.” A good tahini should have only one ingredient: sesame seeds. Stay away from the brands that add oils and sugars to theirs. Tahini can be found in most grocery stores (usually near nut butters) or you can buy it from Amazon.
- Garlic. I am using two small garlic cloves. You can add less or more, depending on your relationship with garlic.
- Lemon Juice. Fresh, please!
- Seasonings. Salt, cumin powder, and a touch of chili powder.
- Water. Water is optional, but recommended. It gives the hummus a light mouthfeel. You can experiment and try it with and without water, so you can see which one you like better.
- Garnish. I like to drizzle it with extra virgin olive oil and sprinkle some paprika and fresh parsley on top. Some other toppings could include freshly ground black pepper, toasted sesame seeds, toasted pine nuts, chopped sun-dried tomatoes, everything bagel seasoning, fresh dill, or cilantro.
How to Make Sweet Potato Hummus
1. Scoop the flesh out of the baked sweet potatoes and place it into a food processor.
2. Add the tahini, garlic, lemon juice, water, and seasonings. Process until smooth and creamy.
3. Taste and season. Give the hummus a taste and add in extra salt, cumin, and/or lemon juice, if needed. Serve chilled or at room temperature.
Ways to Use this Hummus
Just as with traditional hummus, this Sweet Potato Hummus could be enjoyed in so many ways!
- As a Dip. Dip some carrots, celery, or toasted pita into this goodness!
- On Toast or a Bagel. That’s my personal favorite. I love this hummus on toasted bread topped with veggies.
- In Burgers, Sandwiches, or Wraps. Just add a layer of this hummus for extra flavor.
- As Salad Dressing. Add some extra lemon juice, olive oil, and water, and you’ll have a delicious salad dressing!
- With Deviled Eggs. It pairs really well with deviled eggs. Try it for your next party!
Helpful Tips and Tricks
Cook Sweet Potatoes Well. There are not many ways to screw up this recipe, but using under-cooked sweet potatoes is definitely going to ruin your hummus. Make sure that the potatoes are very soft inside and can be easily pierced with a knife or toothpick.
Cool the Potatoes. I suggest baking the potatoes the night before you plan to make this hummus and allowing them to cool completely. If you use hot potatoes, your hummus will have a different flavor and consistency.
Don’t Skip the Tahini. Because this ingredient is not as popular, you might be tempted to skip it. Tahini gives half of the flavor to this hummus, so it’s a MUST.
Adjust the seasonings. Make this hummus work for you! You can add a bit of extra chili powder for extra heat, extra lemon juice for zestier flavors, and more or less garlic, depending on personal preference.
How to Store and How Long It’ll Last
Store this hummus, refrigerated, in an airtight container. You can drizzle olive oil over the top before placing it in the refrigerator. This additional layer of oil will not only help protect the hummus from air, but also help keep it moist, too. Properly stored, it should last for about 7 days.
How to Bake Sweet Potatoes
Wash the sweet potatoes thoroughly. Wipe them with a towel. Pierce them with a fork a couple of times (so they won’t burst). Place them on a baking tray and bake at 400ºF for about 1 hour 20 minutes. The cooking time will depend on how large the sweet potatoes are. If they are on the smaller side, 1 hour might be enough.
More Deliciousness:
Video Tutorial
Sweet Potato Hummus
Ingredients
- 3 medium baked sweet potatoes
- 1/3 cup tahini
- 2 garlic cloves, minced
- 2 tbsp. lemon juice
- 2 tbsp. water
- 1 tsp. cumin powder
- 1 tsp. salt or to taste
- parsley and olive oil, to garnish
Instructions
- Scoop the flesh out of the baked sweet potatoes and place it into a food processor.
- Add the tahini, garlic, lemon juice, water, and seasonings. Process until smooth and creamy.
- Taste and season. Give the hummus a taste and add in extra salt, cumin, and/or lemon juice, if needed. Serve chilled or at room temperature.
Notes
HELPFUL TIPS AND TRICKS
Cook Sweet Potatoes Well. There are not many ways to screw up this recipe, but using under-cooked sweet potatoes is definitely going to ruin your hummus. Make sure that the potatoes are very soft inside and can be easily pierced with a knife or toothpick. Cool the Potatoes. I suggest baking the potatoes the night before you plan to make this hummus and allowing them to cool completely. If you use hot potatoes, your hummus will have a different flavor and consistency. Don’t Skip the Tahini. Because this ingredient is not as popular, you might be tempted to skip it. Tahini gives half of the flavor to this hummus, so it’s a MUST. Adjust the seasonings. Make this hummus work for you! You can add a bit of extra chili powder for extra heat, extra lemon juice for zestier flavors, and more or less garlic, depending on personal preference.Nutrition
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This came out delicious!! Perfect as-is. Didn’t change anything about the recipe provided.
Thank you for reporting back, Rebecca! I really love this recipe and make it often. 🙂