You know those evenings when you crave something wholesome, satisfying, and a little out of the ordinary? I certainly do. A while back, after a particularly long day, I found myself staring into the fridge, tired of the usual suspects.
I had some leftover roasted sweet potato and a can of chickpeas, and an idea sparked. What if I combined the earthy sweetness of the potato with the classic creamy texture of hummus? The result was a revelation: a vibrant, naturally sweet, and incredibly smooth dip that instantly became a new household favorite.
This Sweet potato Hummus isn’t just a dip; it’s a comforting, flavorful hug in a bowl, perfect for anything from a quick snack to an elegant appetizer. It’s simple to whip up, packed with goodness, and a delightful twist on a traditional classic. Trust me, once you try this incredible Sweet Potato Hummus, your snack game will never be the same again.
Why You’ll Love This Sweet Potato Hummus Recipe
This Sweet Potato Hummus is more than just a recipe; it’s a culinary experience waiting to happen. First, it’s undeniably delicious. The inherent sweetness of the roasted sweet potato beautifully complements the savory, nutty notes of tahini and garlic.
This creates a wonderfully balanced flavor profile that’s both familiar and exciting. You get a unique depth of flavor that traditional hummus simply doesn’t offer.
Second, the texture of this Sweet Potato Hummus is pure bliss. It’s incredibly creamy and smooth, almost velvety, making every bite a delight. I achieve this silkiness through a few simple tricks I’ll share later, ensuring your Sweet Potato Hummus turns out perfect every time.
Third, it’s packed with nutrients. Sweet potatoes are a powerhouse of vitamins and fiber, and chickpeas add plant-based protein, making this Sweet Potato Hummus a healthy choice for any occasion. You can feel good about indulging in this dip.
Finally, this Sweet Potato Hummus boasts a stunning, vibrant orange color that instantly brightens any plate or spread. It’s a visually appealing dish that’s sure to impress your guests, even if they’re not familiar with Sweet Potato Hummus. It’s also incredibly versatile, pairing well with a multitude of dippers and dishes. You will find yourself making this fantastic Sweet Potato Hummus again and again.
Ingredients You’ll Need
Gathering your ingredients is the first step to creating this delightful Sweet Potato Hummus. I keep these staples on hand for many recipes, and they shine in this vibrant dip. Make sure everything is fresh for the best flavor!
- 1 large sweet potato (about 1.5 pounds), peeled and cut into 1-inch cubes
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/4 cup tahini
- 1/4 cup fresh lemon juice (from about 1-2 lemons)
- 2 cloves garlic, minced
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika (optional, but highly recommended)
- 1/2 teaspoon salt, or to taste
- 2-4 tablespoons ice water, or as needed for consistency
- Fresh parsley or cilantro, chopped (for garnish)
Substitutions & Variations
One of the best things about cooking is making a recipe your own. This Sweet Potato Hummus is incredibly forgiving, and there are many ways to adapt it to your taste or what you have on hand. Don’t hesitate to experiment with this amazing Sweet Potato Hummus!
- Sweet Potato Alternatives: If you don’t have sweet potatoes, roasted butternut squash or pumpkin make excellent substitutes. They offer a similar creamy texture and subtle sweetness to this Sweet Potato Hummus.
- Chickpea Swaps: While chickpeas are classic, white beans like cannellini or great northern beans can also work in a pinch for this Sweet Potato Hummus. They create a slightly different texture but still yield a delicious dip.
- Tahini Substitutes: If you have a sesame allergy or simply don’t have tahini, try using unsweetened cashew butter, almond butter, or sunflower seed butter. Be aware that these will slightly alter the flavor profile of your Sweet Potato Hummus.
- Citrus Kick: Lime juice can substitute for lemon juice, offering a slightly different tang.
- Garlic Options: For a milder garlic flavor, use 1/2 teaspoon of garlic powder instead of fresh cloves. For an even deeper, sweeter garlic note, roast a whole head of garlic until soft, then squeeze out the cloves and blend them into your Sweet Potato Hummus.
- Spice It Up: Add a pinch of cayenne pepper, a dash of hot sauce, or some red pepper flakes to give your Sweet Potato Hummus a spicy kick. Ground coriander also pairs beautifully with the cumin and sweet potato.
- Herbaceous Twist: Blend in fresh herbs like cilantro, parsley, or even a few sprigs of fresh rosemary or thyme for an aromatic Sweet Potato Hummus.
- Smoky Sweet Potato Hummus: Increase the smoked paprika or add a tiny drop of liquid smoke for an intense smoky flavor.
- Maple or Honey Infusion: For a slightly sweeter Sweet Potato Hummus, add 1-2 teaspoons of maple syrup or honey during blending.
Step-by-Step Instructions
Making this Sweet Potato Hummus is straightforward and incredibly rewarding. Follow these steps for a consistently delicious result. You’ll be enjoying your homemade Sweet Potato Hummus in no time!
- Prepare the Sweet Potato: Preheat your oven to 400°F (200°C). Toss the cubed sweet potato with 1 tablespoon of olive oil, a pinch of salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until fork-tender and slightly caramelized. Let it cool slightly. Alternatively, you can boil the sweet potato cubes until tender. However, roasting brings out a richer, sweeter flavor perfect for this Sweet Potato Hummus.
- Combine in Food Processor: In the bowl of a food processor, combine the cooled roasted sweet potato, drained and rinsed chickpeas, tahini, fresh lemon juice, minced garlic, 1/4 cup extra virgin olive oil, ground cumin, and smoked paprika (if using). Add 1/2 teaspoon of salt.
- Blend Until Smooth: Process the mixture until it becomes smooth and creamy. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
- Adjust Consistency: While the food processor is running, gradually add 2-4 tablespoons of ice water, one tablespoon at a time, until your Sweet Potato Hummus reaches your desired creamy consistency. The ice water helps achieve that wonderfully light and airy texture.
- Taste and Adjust: Stop the food processor and taste the Sweet Potato Hummus. Adjust the salt, lemon juice, or cumin to your preference. You might want more lemon for tang or more salt to brighten the flavors.
- Serve and Garnish: Transfer the Sweet Potato Hummus to a serving bowl. Drizzle generously with a little extra virgin olive oil. Garnish with chopped fresh parsley or cilantro, and a sprinkle of smoked paprika if you like. Enjoy your fresh and flavorful Sweet Potato Hummus!
Pro Tips for Success
Making truly exceptional Sweet Potato Hummus involves a few simple tricks that elevate it from good to absolutely amazing. These pro tips will help you achieve the creamiest, most flavorful Sweet Potato Hummus every single time.
- Roast, Don’t Boil, Your Sweet Potato: While boiling sweet potatoes is quicker, roasting them brings out their natural sugars and deepens their flavor. This caramelization adds an incredible complexity to your Sweet Potato Hummus that boiling simply can’t replicate. It’s a small step that makes a huge difference.
- Peel Those Chickpeas (for Ultra Smoothness): For the smoothest Sweet Potato Hummus imaginable, take a few extra minutes to peel the thin skins off the chickpeas. It’s a bit tedious, but the result is a gloriously silky texture that’s worth the effort. Alternatively, vigorously rub drained chickpeas between two kitchen towels to loosen most skins, then pick them out.
- Use Good Quality Tahini: Tahini is a key player in hummus, so its quality matters. Look for a tahini that is smooth, pourable, and made from 100% hulled sesame seeds. A good quality tahini will make your Sweet Potato Hummus incredibly creamy and flavorful, without any bitterness.
- Ice Water is Your Secret Weapon: Don’t underestimate the power of ice water. Adding a few tablespoons of ice-cold water gradually while blending helps emulsify the ingredients and creates an incredibly light and fluffy Sweet Potato Hummus texture. It’s truly transformative.
- Don’t Skimp on Lemon Juice: Freshly squeezed lemon juice brightens all the flavors in the Sweet Potato Hummus. Adjust to your taste, but a good amount of lemon is essential for balance.
- Taste and Adjust Liberally: This is perhaps the most important tip. Flavors vary, so constantly taste your Sweet Potato Hummus as you blend. Add more salt, cumin, lemon juice, or even a tiny bit more olive oil until it sings to your palate.
- Let it Rest: If you have the time, let your Sweet Potato Hummus sit in the fridge for at least 30 minutes before serving. This allows the flavors to meld and deepen, making for an even more delicious Sweet Potato Hummus.
- Drizzle with Olive Oil: A generous drizzle of good quality extra virgin olive oil just before serving not only adds a lovely sheen but also enhances the flavor and richness of your Sweet Potato Hummus.
Storage & Reheating Tips
You’ve made a fantastic batch of Sweet Potato Hummus, and now you want to enjoy it for as long as possible. Proper storage is key to maintaining its freshness and flavor. Rest assured, this Sweet Potato Hummus stores beautifully!
- Refrigeration: Transfer your homemade Sweet Potato Hummus to an airtight container. If possible, drizzle a thin layer of olive oil over the top before sealing; this helps prevent the surface from drying out and oxidizing. Store in the refrigerator for up to 5-7 days. The flavors may even deepen overnight!
- Freezing: Yes, you can freeze Sweet Potato Hummus! It’s an excellent way to prepare a larger batch for future enjoyment. Spoon the hummus into freezer-safe containers or heavy-duty freezer bags. If using containers, leave a little headspace as it might expand slightly. Again, a drizzle of olive oil on top can help. Freeze for up to 3 months.
- Thawing Frozen Hummus: When you’re ready to enjoy your frozen Sweet Potato Hummus, transfer it to the refrigerator to thaw overnight. Once thawed, give it a good stir. You might find its texture is slightly different, possibly a bit thicker. If so, you can rejuvenate it by adding a tablespoon or two of ice water or fresh lemon juice and blending it briefly in the food processor to restore its creamy consistency. Taste and adjust seasonings as needed.
- Serving Leftovers: Always bring your refrigerated Sweet Potato Hummus to room temperature for about 15-20 minutes before serving. This allows its flavors to open up fully and restores its optimal creamy texture. A fresh drizzle of olive oil and a sprinkle of paprika before serving always makes it look and taste its best.
What to Serve With This Recipe
The beauty of this Sweet Potato Hummus lies in its incredible versatility. It’s so much more than just a dip. Its sweet, savory, and creamy profile makes it a fantastic addition to a wide range of meals and snacks. Get ready to elevate your culinary game with this delicious Sweet Potato Hummus!
- Classic Dippers: This is where Sweet Potato Hummus truly shines. Offer a platter of warm pita bread (cut into triangles), toasted pita chips, sturdy crackers, or an assortment of fresh-cut vegetables like carrot sticks, cucumber slices, bell pepper strips, celery, radishes, and cherry tomatoes.
- Spread it On: Use your Sweet Potato Hummus as a flavorful spread for sandwiches, wraps, and burgers. It adds moisture, creaminess, and a punch of flavor that takes your lunch to the next level. Try it on a grilled vegetable sandwich or a turkey wrap.
- Alongside Grilled Meats and Fish: The subtle sweetness and earthiness of Sweet Potato Hummus pair wonderfully with grilled chicken, lamb, or fish. Serve a dollop on the side for a delightful contrast.
- In Grain Bowls and Salads: Spoon a generous amount of Sweet Potato Hummus into your favorite grain bowl (quinoa, farro, couscous) or as a creamy dressing base for a hearty salad. It adds substance, flavor, and a beautiful color.
- Breakfast Toast: For a unique breakfast, spread Sweet Potato Hummus on whole-grain toast and top with a fried egg, a sprinkle of everything bagel seasoning, or even some avocado slices.
- With Roasted Vegetables: It’s a match made in heaven! Serve Sweet Potato Hummus alongside roasted broccoli, cauliflower, Brussels sprouts, or even more roasted sweet potatoes. The flavors complement each other perfectly.
- As a Topping: Dollop Sweet Potato Hummus on top of baked potatoes, sweet potato fries, or even a vibrant lentil soup for added creaminess and flavor.
- Appetizer Platter: Incorporate your Sweet Potato Hummus into a larger mezze platter with olives, feta cheese, sun-dried tomatoes, and other Mediterranean-inspired delights.
FAQs
Is Sweet Potato Hummus healthy?
Absolutely! This Sweet Potato Hummus is packed with nutrients. Sweet potatoes are an excellent source of beta-carotene, fiber, and vitamins, while chickpeas provide plant-based protein and additional fiber.
Tahini adds healthy fats. It’s a nutritious and satisfying option for snacks or meals.
Can I make Sweet Potato Hummus ahead of time?
Yes, you certainly can! In fact, the flavors of Sweet Potato Hummus often deepen and meld even better if you make it a day in advance. Store it in an airtight container in the refrigerator for up to 5-7 days.
How do I make my Sweet Potato Hummus extra smooth?
For ultra-smooth Sweet Potato Hummus, there are a few tricks. First, peel the skins off your chickpeas (a bit tedious but worth it!). Second, ensure your sweet potato is very well roasted and tender.
Third, use a good quality tahini. Finally, add ice water gradually while blending; this helps create an incredibly creamy, emulsified texture for your Sweet Potato Hummus.
What kind of sweet potato works best for Sweet Potato Hummus?
Any variety of sweet potato will work well, but I usually opt for the orange-fleshed varieties (like Beauregard or Jewel) as they offer a beautiful color and a naturally sweet flavor that enhances the Sweet Potato Hummus. Roasting them until slightly caramelized brings out the best in them.
Can I use canned sweet potato for Sweet Potato Hummus?
While fresh roasted sweet potato yields the best flavor and texture for Sweet Potato Hummus, you can use canned sweet potato in a pinch. Make sure it’s packed in water, not syrup, and drain it thoroughly before use. The flavor might be slightly less intense, but it will still make a delicious Sweet Potato Hummus.
Is this Sweet Potato Hummus vegan and gluten-free?
Yes, this Sweet Potato Hummus recipe is naturally vegan and gluten-free, making it a fantastic option for various dietary needs. Just ensure all your ingredients (like tahini) are certified as such if cross-contamination is a concern.
How do I store leftover Sweet Potato Hummus?
Store your leftover Sweet Potato Hummus in an airtight container in the refrigerator for up to 5-7 days. For longer storage, you can freeze it for up to 3 months. Drizzle a little olive oil on top before storing to keep it fresh.
Nutrition Information (per serving)
Please note that this is an estimated nutritional breakdown for one serving of Sweet Potato Hummus (approximately 1/4 cup) and can vary based on specific brands and quantities of ingredients used.
| Nutrient | Amount |
|---|---|
| Calories | 180-200 kcal |
| Total Fat | 10-12 g |
| Saturated Fat | 1.5-2 g |
| Cholesterol | 0 mg |
| Sodium | 250-300 mg |
| Total Carbohydrates | 20-25 g |
| Dietary Fiber | 5-7 g |
| Total Sugars | 4-6 g |
| Protein | 5-7 g |
Sweet Potato Hummus
- Total Time: 35 mins
- Yield: 4 servings 1x
- Diet: Gluten Free, Vegan
Description
This Sweet Potato Hummus is a vibrant, naturally sweet, and incredibly smooth dip made from roasted sweet potatoes and chickpeas, blended with tahini, lemon juice, and spices. It's perfect as a snack or an appetizer.
Ingredients
1.5 pounds Sweet Potato, peeled and cut into 1-inch cubes
1 can Chickpeas (15-ounce), drained and rinsed
1/4 cup Tahini
1/4 cup Fresh Lemon Juice
2 cloves Garlic, minced
1/4 cup Extra Virgin Olive Oil
1/2 teaspoon Ground Cumi
1/4 teaspoon Smoked Paprika (optional)
1/2 teaspoon Salt, or to taste
2–4 tablespoons Ice Water, or as needed
Fresh Parsley or Cilantro, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed sweet potato with 1 tablespoon of olive oil, a pinch of salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until fork-tender and slightly caramelized. Let it cool slightly
- In the bowl of a food processor, combine the cooled roasted sweet potato, drained and rinsed chickpeas, tahini, lemon juice, minced garlic, olive oil, ground cumin, and smoked paprika. Add salt
- Process the mixture until smooth and creamy, scraping down the sides as needed
- While the food processor is running, gradually add ice water until your hummus reaches your desired creamy consistency
- Taste and adjust salt, lemon juice, or cumin as needed
- Transfer to a serving bowl, drizzle with olive oil, and garnish with chopped parsley or cilantro
Notes
Roast the sweet potato for the best flavor.
Peeling the chickpeas can enhance the creaminess of the hummus.
Letting the hummus sit for 30 minutes in the fridge before serving improves flavor.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 180-200 kcal
- Sugar: 4-6 g
- Sodium: 250-300 mg
- Fat: 10-12 g
- Saturated Fat: 1.5-2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20-25 g
- Fiber: 5-7 g
- Protein: 5-7 g
- Cholesterol: 0 mg