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This sweet potato hummus recipe puts a vibrant orange twist on classic hummus! Super creamy and smooth with sweet, earthy, and nutty flavors, it’s a healthy dip to serve at parties or to enjoy as a simple snack with veggies and pita.
Healthy 10-Ingredient Roasted Sweet Potato Hummus
Hummus is one of those snacks you’ll find in almost every vegan’s fridge. Yes, it’s a healthy, low-calorie snack with a good amount of plant protein, but it’s also delicious and can be used in endless ways. Best of all, it’s easy to make from scratch!
Whether you’re new to making homemade hummus or looking for a change from regular hummus, this bright orange roasted sweet potato hummus is perfect for any hummus addict.
This recipe puts an even healthier spin on classic hummus. Roasted sweet potatoes are added to the mix along with everyday hummus ingredients, like chickpeas, tahini, garlic, lemon juice, and spices. The sweet potatoes add a boost of vitamins A and C and fiber, as well as an eye-catching orange color and sweet, earthy flavors.
Ultra-creamy and smooth, this sweet potato dip is always a hit at parties and is perfect during the holidays. Serve it with crackers (like these rosemary vegan crackers), pita, and veggies for dipping, add it to a grain bowl, or spread it on a sandwich! There’s no limit to the ways you can use it.
Craving more easy homemade hummus recipes? Don’t forget to check out our Green Pistachio Hummus, Roasted Red Pepper Hummus, Dill Pickle Hummus, and Edamame Hummus recipes!
The Ingredients and Substitutes
This sweet potato hummus recipe is easy to make in a food processor with only 10 simple ingredients:
What Else Can I Add?
- Chipotle peppers in adobo sauce: Blend in 1 chipotle pepper and up to 3 tablespoons of adobo sauce to make spicy sweet potato hummus.
- Roasted garlic: Take the savory flavors up a notch by swapping the raw garlic for roasted garlic cloves.
- Cinnamon: Swap the cumin and paprika for 1 tablespoon of ground cinnamon.
- Pumpkin pie spice: Or use my pumpkin pie spice for a festive twist!
- Maple syrup: If using warm spices, add a drizzle of maple syrup to help sweeten the dip.
How to Make Sweet Potato Hummus
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.
Step 1: Wrap the potatoes individually in aluminum foil.
Step 2: Bake the potatoes until they’re fork tender.
Step 3: Slice the roasted potatoes open to help them cool completely.
Step 4: Meanwhile, pulse the oil, chickpeas, tahini, garlic, lemon juice and zest, salt, cumin, and paprika in a food processor.
Step 5: Blend the sweet potatoes into the chickpea mixture for 1 minute, then taste and adjust the flavors as needed. Blend in the ice to finish.
Step 6: Serve the hummus right away or transfer it to a storage container and store it in the fridge or freezer for later.
FAQs
This is a common trick in hummus recipes because it leads to super smooth hummus, but it’s also labor-intensive. Instead, we like to boil the chickpeas with a pinch of baking soda, which naturally softens and peels the chickpeas. Give this trick a try if you’d like or skip it altogether—your hummus will still be smooth and delicious!
Not if you don’t want to, but roasting does lead to the best flavors because the heat caramelizes the natural sugars and brings out the hidden flavors. Feel free to steam or boil the potatoes instead or use one can of sweet potato puree.
It’s up to you. Leaving the skins on will add a slight bite to the hummus, while peeled potatoes will yield an extra smooth texture.
Pro Recipe Tips
- The secret is ice water: Blending ice cubes or ice water in hummus is the secret to an airy, light, and super creamy consistency! Don’t swap it for room temperature water.
- Roast the potatoes ahead of time: You can save a bunch of time by roasting the potatoes and storing them in the fridge up to 3 days ahead of making this recipe.
- Let it sit overnight: If you have the time, make this hummus the day before serving and keep it covered in the fridge overnight. The flavors will only get better!
Serving Suggestions
Before you serve the bowl of hummus at the party, garnish it with colorful and inviting toppings. Pepitas, chopped pecans, a drizzle of olive oil, za’atar, cumin, paprika, cinnamon, or fresh thyme are all tasty options!
Now you’re ready to serve the hummus with delicious dippers, like:
- Warm pita bread
- Vegan naan
- Vegan crackers
- Pita chips
- Apple chips
- Celery sticks
- Carrot sticks
- Snap peas
- Cucumber slices
- Radishes
You can also use the hummus as a simple spread for sandwiches (like this sweet potato sandwich) and wraps (like this hummus tortilla wrap), make it a part of a vegan charcuterie board, or thin it with a little water for a quick and easy hummus dressing. You could also having it alongside this sweet potato and kale salad. The options are endless!
Storage Instructions
Once it’s blended, store the sweet potato hummus in an airtight container in the fridge for 4 to 5 days.
Hummus also freezes well in an airtight container, ice cube trays, or Ziplock/Stasher bags for up to 3 months. Let it thaw in the fridge overnight and give it a good stir before serving.
Sweet Potato Hummus
Equipment
Ingredients
- 3 small sweet potatoes
- 4 tablespoons of olive oil
- 1 (15-ounce) can of chickpeas, rinsed and drained
- 4 tablespoons of tahini
- 1 garlic clove, peeled
- 1 lemon, juice and zest
- ¼ teaspoon of salt
- ½ teaspoons of cumin
- ½ teaspoon of paprika
- ½ cup of ice
Instructions
- Preheat the oven to 400 degrees F.
- Wash and individually wrap in aluminum foil for each sweet potato. Bake them for 35-40 minutes. You could also use one can of sweet potato puree to save time or chop the sweet potatoes and boil/steam them.
- Once the sweet potatoes are ready, remove them from the oven and allow them to sit undisturbed for 10 minutes. Carefully open the aluminum foil wrap, remove the sweet potatoes from the aluminum foil, cut the ends of the sweet potatoes, cut them in half lengthwise, and allow them to cool.
- While they fully cool, add the oil, chickpeas, tahini, garlic, lemon juice and zest, salt, cumin, and paprika to a food processor. Pulse a couple of times to combine all of the ingredients and set aside.
- Once the sweet potatoes are fully cool, add them to the food processor. Blend for 1 minute, taste, and adjust seasoning levels. Blend for another minute. Add the ice and blend for 1 minute.
- Transfer to a bowl or airtight container and chill in the refrigerator until ready to enjoy.
Notes
- The secret is ice water: Blending ice cubes or ice water in hummus is the secret to an airy, light, and super creamy consistency! Don’t swap it for room temperature water.
- Roast the potatoes ahead of time: You can save a bunch of time by roasting the potatoes and storing them in the fridge up to 3 days ahead of making this recipe.
- Let it sit overnight: If you have the time, make this hummus the day before serving and keep it covered in the fridge overnight. The flavors will only get better!
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Love this sweet potato hummus and how tasty it is!