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A cracker dipping into Sweet Potato Hummus.
5 from 1 vote

Sweet Potato Hummus

This sweet potato hummus is a delicious and healthy snack.
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Servings: 10 servings


  • 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. 


  1. Use a smaller sized garlic clover, otherwise the garlic will be too overpowering. 
  2. 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. 
  3. 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. 
  4. Nutritional information only includes values for the hummus, not the crackers or sides you wish to serve alongside it. 


Calories: 60kcal (3%), Carbohydrates: 6g (2%), Protein: 1g (2%), Fat: 4g (6%), Saturated Fat: 1g (5%), Sodium: 248mg (10%), Potassium: 101mg (3%), Fiber: 1g (4%), Sugar: 1g (1%), Vitamin A: 3689IU (74%), Vitamin C: 1mg (1%), Calcium: 12mg (1%), Iron: 1mg (6%)