Sweet Potato Hummus
Sweet Potato Hummus. It sounds delicious doesn’t it?! Well I’m here to tell you, IT IS! Traditional hummus recipes include chickpeas (or garbanzo beans), and this recipe has just that. You can taste the sweet and subtle sweet potato flavors, but it’s accompanied by the subtle after flavor of the garlic, tahini, and the chickpeas. It’s a beautiful merriment of flavors that will quickly become a staple in your home, as it has in ours.
I’m always on the hunt for healthy and easy snack recipes so I thought a hummus would be perfect; plus sweet potatoes are on major sale at my local grocery store so the timing was perfect.
This recipe comes together quickly, effortlessly, and it only requires a few ingredients.
Ingredients for Sweet Potato Hummus
- Sweet potatoes – you’ll need 2 sweet potatoes for a total of 1.5 lbs. All sweet potatoes differ in weight so you may only need 1 large sweet potato for this recipe.
- Chickpeas – use 1 can of chickpeas (15.5 oz). Drain and rinse the chickpeas before using.
- Fresh lemon juice
- Garlic clove – use a small garlic clove as a large one will be too overpowering in this recipe.
- Kosher salt
- Black pepper
- Olive oil – use more or less depending on how thick you want your hummus to be.
How to make Sweet Potato Hummus
- Bake the sweet potatoes. To begin, wrap the sweet potatoes (or just 1 sweet potato depending on the size) in aluminum foil and place on a baking sheet. Bake at 425°F for 50-60 minutes or until soft and fork tender. Note: baking times may vary depending on the size of your sweet potatoes. Once the potatoes are soft, remove them from the oven, carefully unwrap the foil and let the sweet potatoes cool.
- Add ingredients to a food processor. Once the potatoes are cool enough to handle, scrape the soft flesh into the bowl of a food processor. Add the chickpeas, lemon juice, tahini, garlic, salt and pepper.
- Mix. Once the ingredients are in the food processor, pulse until smooth.
- Add olive oil. With the food processor on, store in the olive oil. Tip: if you want a thick hummus only add the 1 1/2 tablespoons of olive oil (noted in recipe card). Otherwise you can additional olive oil to thin out the hummus if you’d like.
- Serve! Spoon the hummus onto a plate or into a large bowl for serving. We like to eat this with crackers, pita bread, homemade naan, or veggies.
Sweet Potato Hummus FAQ and tips
If you don’t have tahini or you don’t want to use tahini, you can eliminate it from the recipe; just know that the recipe will taste different as tahini provides flavor. If you choose to go this route you may need to compensate with more olive oil, as tahini is a bit runnier which helps the hummus from being overly thick.
Hummus should be kept in an airtight container in the refrigerator. It will keep for 1-2 weeks when stored properly.
- Beet Hummus – this recipe is amazing! If you love beets even just a little bit, you’ll go crazy for this recipe! My husband despises beets but he adores this hummus.
- Caramelized Onion Dip – this is a great party or game day food. We love to serve this with ruffles chips.
- Pepperoni Pizza Dip – this recipe is made in a skillet, homemade pizza dough balls surround a creamy pizza sauce. It’s 1000% amazing!
If you enjoy this blog please SUBSCRIBE to Salt & Baker. You’ll receive a delicious recipe in your inbox each week. (You can’t say “No” to that!) Sign up below.
Sweet Potato Hummus
- 2 sweet potatoes - about 1.5 lbs in weight (total)
- 1 15.5 oz can chickpeas - drained and rinsed
- 1 tablespoon fresh lemon juice
- 2 tablespoons tahini
- 1 small garlic clove - (See note #1)
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 tablespoons olive oil - add more if you want it less thick
- Wrap the sweet potatoes in foil. Place on a baking sheet and bake at 425°F for 40-60 minutes or until soft and fork tender. Remove from the oven, carefully unwrap the foil and let the sweet potatoes cool. Once cool enough to handle, scrape the soft flesh into the bowl of a food processor.
- Add the chickpeas, lemon juice, tahini, garlic, salt and pepper to the food processor. Pulse until smooth. With the food processor on, stream in the olive oil. (See note #2)
- Spoon the hummus onto a plate or large bowl for serving.
- Serve with crackers, pita bread, or veggies.
- To store, keep in an airtight container in the refrigerator for 1-2 weeks.
- Use a smaller sized garlic clover, otherwise the garlic will be too overpowering.
- I used 1 1/2 tablespoons of olive oil. If you want the hummus to be a tad thinner, add more olive oil as you see fit.
- If you don’t have tahini you can make this without it, just note, the flavor will be different as tahini adds a nice flavor to hummus.
- Nutritional information only includes values for the hummus, not the crackers or sides you wish to serve alongside it.