Creamy Sweet Potato Hummus combines roasted sweet potato and chickpeas into a smooth, flavorful vegan dip that is both nourishing and easy to make.
This plant-based recipe is perfect for pairing with pita bread, crackers, sandwiches, or veggie platters for a light snack everyone will love.
For more tasty spreads, check out my beet hummus and broccoli hummus recipes.
Sweet potato hummus has become one of my favorite homemade dips because it is incredibly easy to make, budget-friendly, and tastes so much fresher than store-bought versions.
Over the years, I have tested many different flavors like green pea hummus, red pepper hummus, and red lentil hummus.
I knew I had to make a roasted sweet potato version that is ultra-rich, slightly sweet, savory, garlicky, and packed with warm smoky flavor in every bite.
It is one of my favorite meal prep dips to enjoy with chickpea crackers, stuffed into wraps, or spread onto tortillas for a quick and satisfying snack.
Jump to:
🍠Ingredients
- Sweet potato: You can roast or boil it, but roasting adds a deeper, sweeter flavor and aroma.
- Chickpeas: Use cooked or canned chickpeas for a smooth, protein-rich base.
- Tahini: It's a creamy sesame paste, and you can even make your own with my homemade tahini recipe.
- Garlic: Gives a bold, savory kick.
- Olive oil: Creates a smooth, luscious consistency.
- Lemon juice: Adds a fresh, tangy brightness.
- Salt & spices (cumin, smoked paprika, black pepper): Bring warm, smoky, savory flavor.
- Water: Helps achieve a smooth, creamy blend.
As always, you can find the full recipe with a list of ingredients and measurements in a printable recipe card at the end of this post.
🔪How To Make Sweet Potato Hummus
Step 1: Add the sweet potato, chickpeas, tahini, garlic, olive oil, lemon juice, salt, cumin, smoked paprika, black pepper, and water to a high-speed blender or food processor.
Step 2: Blend until smooth, scraping down the sides as needed. Add water, one tablespoon at a time, and continue blending until the hummus reaches your desired consistency.
📋Substitutions
- No tahini? Skip it and add a little extra olive oil or water to keep it smooth and creamy.
- Oil-free option: Omit the olive oil and use extra water or a bit more tahini for richness.
- Herb boost: Blend in fresh parsley, cilantro, or basil for a fresh, vibrant flavor.
💡Marinela's Tips
- Roast the sweet potato until lightly caramelized for the deepest, sweetest flavor and extra creaminess.
- Taste your hummus before serving and adjust with a little extra lemon or salt if needed.
❓Frequently Asked Questions (FAQ's)
Yes, you can skip tahini and still get a creamy hummus. Just add a little extra olive oil or a splash of water to help with texture and smoothness.
You can roast or boil it, but roasting gives a deeper, slightly caramelized flavor that makes the hummus richer and fragrant.
It keeps well in an airtight container in the fridge for about 4-5 days, making it great for meal prep.
You can roast or boil sweet potatoes, depending on your preference. For roasting, pierce them with a fork and bake whole, or chop into cubes for faster cooking, until they are fork-tender and soft. For boiling, peel and cut into cubes, then cook in boiling water until tender, then drain well before using.
🍲Vegan Hummus Recipes
🍽Serving Suggestions
These are my favorite ways to serve this hummus:
📖 Recipe
Creamy Sweet Potato Hummus (Vegan)
Equipment
- 1 high speed blender or food processor
Ingredients
- 1 medium-large sweet potato (13.4 oz/380 gr) roasted or boiled
- 1 + ½ cups cooked chickpeas
- 3 tablespoons tahini
- 3 tablespoons olive oil extra virgin
- ¼ cup lemon juice freshly squeezed
- 2 garlic cloves chopped
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 pinch black pepper
- ¾ teaspoon salt
- ⅓ cup water add more if needed
Instructions
- Add all the ingredients to a food processor.1 medium-large sweet potato (13.4 oz/380 gr), 1 + ½ cups cooked chickpeas, 3 tablespoons tahini, 3 tablespoons olive oil, ¼ cup lemon juice, 2 garlic cloves, ½ teaspoon ground cumin, ½ teaspoon smoked paprika, 1 pinch black pepper, ¾ teaspoon salt, ⅓ cup water
- Blend until smooth, scraping down the sides as needed.
- Add water a little at a time and blend until creamy and silky. Taste and adjust seasoning if needed.
Notes
- Adjust water slowly to control thickness and keep the hummus rich and creamy.
- Store sweet potato hummus in an airtight container in the fridge for up to 4-5 days.
Nutrition
If you try this sweet potato hummus, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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