Get ready to fall in love with this Sweet Potato Hummus. It’s savory and bold with a gentle sweetness that rounds everything out, and the texture is luxuriously creamy.
Roasted sweet potatoes add depth and extra creaminess, while miso paste, balsamic vinegar, and cumin layer in umami, tang, and warmth. Serve this hummus with raw vegetables and pita for a snack, or use it as a flavorful spread for sandwiches and wraps.
As a longtime plant-based eater, I’ve tried many hummus variations, and this roasted sweet potato version is a favorite. It’s easy to make, versatile, works year-round, and is family-friendly—perfect for snacks, lunches, and entertaining. I keep a batch on hand for quick meals and simple appetizers.
For more sweet potato inspiration, try other recipes such as Sweet Potato Chickpea Curry, Perfect Roasted Sweet Potatoes, or Sweet Potato Breakfast Hash.
Table of Contents
- Why You’ll Love This Sweet Potato Hummus Recipe
- Ingredients
- Recipe Variations
- How to Make Sweet Potato Hummus
- Jenné’s Recipe Tips
- Serving Suggestions
- More Hummus and Dip Recipes
- The Best Sweet Potato Hummus Recipe
Why You’ll Love This Sweet Potato Hummus Recipe
- Simple and easy: Measure, combine, and blend—minimal effort for a flavorful result.
- Nutritious: This hummus delivers fiber, plant protein, healthy fats, vitamin A and C, and other essential nutrients.
- Great for meal prep: It stores well in the fridge and pairs with snack boards, grain bowls, sandwiches, and more.
- Plant-based and crowd-pleasing: Vegans and omnivores both enjoy it, making it a versatile addition to any menu.
Ingredients
This version builds on classic hummus staples—chickpeas, tahini, lemon, and garlic—while sweet potato brings creaminess so oil isn’t required. Key ingredients to note:
- Sweet potato purée: Roast for the best caramelized flavor and silky texture. Orange-fleshed varieties like Garnet or Jewel work well.
- Chickpeas: Warm, freshly cooked chickpeas create the silkiest hummus, but canned chickpeas are a convenient alternative.
- Tahini: Sesame seed butter adds a nutty richness. Stir it well before measuring.
- Fennel seeds: Optional; they bring a sweet, earthy note. Omit if you prefer.
- Miso: A small amount of white or yellow miso adds umami and a gentle salty depth.
- Balsamic vinegar: A splash brightens and balances the sweet and savory flavors.
- Lemon juice and garlic: Fresh lemon juice adds brightness; raw garlic provides a sharp, savory edge.
Recipe Variations
Try these ideas to change the flavor profile:
- Crispy chickpea topping: Roast chickpeas with spices and use them as a crunchy garnish.
- Chipotle heat: Add 1–2 canned chipotle peppers for smoky spice.
- Curry or garam masala: Swap fennel for curry powder for a warm, aromatic twist.
- Roasted red pepper: Blend in roasted red peppers for extra sweetness and color.
- Different nut butter: Replace tahini with almond or peanut butter for a nuttier, sweeter hummus.
- Finishes: Drizzle olive oil and sprinkle za’atar, sesame seeds, chili flakes, or fresh herbs for a pretty presentation.
How to Make Sweet Potato Hummus
This hummus is quick to prepare and blends to a silky, spreadable texture.
- Combine: Add all ingredients to a food processor.
- Blend: Process for 1–2 minutes until very smooth and creamy.
- Season and serve: Taste and adjust salt, lemon, or cayenne. If the hummus is too thick, thin with a tablespoon of water or reserved chickpea liquid at a time until you reach the desired consistency.
Jenné’s Recipe Tips
- Use homemade chickpeas when possible: They yield the creamiest texture.
- Adjust consistency carefully: Add liquid a tablespoon at a time to avoid over-thinning.
- Tweak seasoning to taste: More cayenne for heat, extra lemon for brightness, more cumin for earthiness, or additional tahini for richness.
- Storage: Store chilled in an airtight container for up to 5 days. Freezing is not recommended because texture can change after thawing.
Serving Suggestions
This sweet, creamy hummus pairs well with many dishes and snacks:
- Veggie plate: Serve with pita, crackers, naan, or fresh crudités.
- Sandwiches and wraps: Use as a spread to add creaminess and flavor to roasted-vegetable sandwiches or wraps.
- Boost main dishes: Dollop into salads, bowls, or pita with falafel for added richness.
- Snack straight from the jar: It’s great for spooning as a wholesome late-night bite.
More Hummus and Dip Recipes
- Black Bean Beet Dip
- Italian Gremolata
- Harissa Hummus Nori Rolls
- Chickpea Tuna Salad
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5 from 7 votes
The Best Sweet Potato Hummus
By: Jenné Claiborne
Get ready to fall in love! This Sweet Potato Hummus is savory and bold with a touch of sweetness. Roasted sweet potatoes create extra-creamy texture while miso, balsamic, and cumin add savory depth. Serve with veggies, pita, or use as a sandwich spread.
Prep Time: 10
Total Time: 10
Servings: 8 servings
Video
Equipment
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1 food processor Preferred: Cuisinart 13 Cup Food Processor
Ingredients
- 1½ cups cooked chickpeas, not drained or rinsed and warmed gently (or 1 14-oz can)
- 1 cup sweet potato purée, baked or steamed
- 1 clove garlic, minced
- 2 tsp fennel seeds, optional; adjust to taste
- 1 tsp cumin powder
- 2 tsp white or yellow miso paste
- 3 tbsp tahini, stirred well until smooth and drippy
- 1 tsp fresh lemon juice
- 1 tsp balsamic vinegar
- ½ tsp cayenne pepper
- 1 tsp freshly ground black pepper
Instructions
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Place all ingredients in a food processor.
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Blend for 1 to 2 minutes until very smooth and creamy.
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Adjust seasoning to taste. If the hummus is too thick, add a tablespoon of water or reserved chickpea liquid at a time until you reach your preferred consistency.
Notes
Recipe Pro-Tips
- Storage: Keep covered in an airtight container in the refrigerator for up to 5 days.
- Chickpeas: Homemade, warm chickpeas make the creamiest hummus, but canned chickpeas are fine in a pinch.
- Consistency: Thin with water or chickpea liquid a tablespoon at a time to avoid over-thinning.
- Seasoning: Add more cayenne for heat, lemon for brightness, cumin for earthiness, or tahini for extra creaminess.
Nutrition
Calories: 123kcal | Carbs: 18 g | Protein: 5 g | Fat: 4 g
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