Sweet Potato Hummus

5 from 1 vote

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.

Prep Time10

Cook Time40

Total Time50

Course: Dip

Cuisine: American

Diet: Vegan

Servings: servings (2 cups)

Calories: 241kcal

Author: Toni Okamoto

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