Recipe

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Traditional hummus gets a delicious, healthy bonus with sweet potatoes! Grab your pita wedges because you’re going to want this sweet potato hummus ASAP!

Make this Sweet Potato Hummus recipe effortlessly in the food processor or blender, and get ready to enjoy this nutritious dip!

Hummus Recipe with Sweet Potato

Sweet potatoes are a staple ingredient in my household. I like to use it as a quick side, in salads, and to make hummus. Wait, sweet potato hummus?! Yes, it’s different, but it’s going to rock your world!

It's like my classic Greek hummus recipe with the addition of sweet potato. Once you have a great base recipe, you can add/swap ingredients to give it a delicious twist, like sun-dried tomato hummus, and edamame hummus!

Ingredients

I prefer using leftover roasted sweet potatoes from dinner to save me a step, but you can cook them in the microwave or on the stovetop. You’ll also need chickpeas, lemon juice, tahini (a paste made from sesame seeds that gives hummus the classic flavor we all love), olive oil, ground cumin, garlic, salt and ground pepper.

How to Make Sweet Potato Hummus

If you don’t have leftovers, cook the sweet potatoes in the microwave, on the stovetop or roast them (my favorite method for the most tasty flavor!). Use the food processor or the blender to make the hummus. You simply place the ingredients and blend. Thin it out slowly with water if needed.

What to serve with it

Much like regular hummus, this recipe can be served with the traditional fare of pitas, sliced veggies, carrot fries, chips, crackers, or eaten by the spoonful. It's also an excellent main ingredient for lunches, like these hummus lunch ideas, thanks to the high protein and fiber content.

Sweet Potato Hummus (Quick & Easy Recipe)

Servings: 2 cups

Prep Time: 5

Cook Time: 15

Total Time: 20

Traditional hummus gets a delicious, healthy bonus with sweet potatoes! Grab your pita wedges because you're going to want this sweet potato hummus ASAP!

5 from 5 votes

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Ingredients

For the sweet potato hummus:

2-3 medium sweet potatoes*, peeled and cut into small pieces
14- ounce cans chickpeas, drained and rinsed
Juice of 1 lemon
2 tablespoons tahini
2 tablespoons olive oil
2 teaspoons ground cumin
1 clove garlic, chopped
Coarse salt and ground pepper

For serving:

Whole-wheat pita, sliced into wedges
Sliced carrots, celery, and bell peppers

Instructions

Cook the sweet potatoes:

Roast the sweet potatoes in the oven, or steam them on the stove-top or microwave until tender. Allow to cool down to room temperature.

Make the hummus:

Transfer the cooled potatoes to a food processor or blender.
Add the chickpeas, lemon juice, tahini, oil, cumin, and garlic to the sweet potatoes. Purée for 1 minute, thinning with water if necessary. Season with the salt and pepper.
Serve with pita wedges and crudités.