Why have regular hummus when you can have sweet potato hummus?! Every time I make this, everyone raves about it, even though it’s made almost entirely from a vegetable. I’ll share my ultimate trick for creamy hummus with the earthy, sweet yams. Alright, now get your carrot sticks ready, and scroll on!
Calling all dip lovers! I’ve got a sweet potato hummus recipe that’s been a huge hit with everyone who’s tried it—and I mean huge . This one has officially brought home the hummus gold.
A friend recently hosted a hummus party for his birthday (yes, that’s a thing, and yes, it was amazing). Everyone brought their favorite hummus, we all pitched in a few dollars, and the winner took home more than just bragging rights. This sweet potato hummus came out on top. It’s simple, balanced, and lets each ingredient shine without competing for attention—and that’s exactly what makes it so good.
THE ultimate trick for the creamiest hummus
There is ONE trick in particular that I’ll never skip when making hummus. I picked this up when I was developing my authentic hummus recipe. Are you ready for it?
Boil the chickpeas first , even if they’re from a can. That’s right, for the creamiest hummus you want super soft, warm, over-cooked chickpeas. Not only does this make them mushy, lending a softer, creamier texture, but having warm chickpeas makes the whole hummus come together nicely.
Some other helpful tips to keep in mind:
- Soak your chickpeas: If you’re not using canned chickpeas, you’ll want to soak dry chickpeas overnight before cooking them. This will make them more tender and ready for boiling.
- Loosen a thick hummus: Once everything is in the blender, add a little water to the hummus to thin it out or loosen it if necessary, one tablespoon of water at a time – slowly does it! Make sure it’s cold, because it’ll emulsify the hummus as you pour it in, making it creamy.
- Taste and adjust: Taste your hummus as you go, and you can always add an extra squeeze of lemon juice or pinch of salt to taste.
How to serve sweet potato hummus
Whether it’s for meal prep, a snack, an autumn gathering, or to dress up your work lunches, this sweet potato and hummus recipe can be used as a flavor addition in a variety of ways. Here are some of my favorite ways to serve it:
- As a dip: Crostini, pita chips, crackers, cucumber, celery, broccoli, carrots… What can’t you dip in this?! Sticks of veggies or crackers, everything tastes good with this sweet potato and hummus recipe.
- As a spread: Spoon some onto your wraps or sandwiches to add a flavorful creamy layer.
- Grain bowls: Dollop some on your quinoa dish or buddha bowl. The earthy sweetness is perfect for the grains, making each spoonful more exciting.
- On toast : This stuff is so good, you could totally spread some over toast and eat if for breakfast!
Some fun variations
Tahini, lemon, salt, and a drizzle of olive oil do enough to this sweet potato hummus to make it shine. But, if you’re craving a hit of extra flavor, or wanting your sweet potato hummus to complement other items you’re serving, here are some simple ways you can jazz up your hummus:
- Spicy sweet potato hummus: Add cayenne pepper, smoked paprika, and a pinch of cumin.
- Fall sweet potato hummus: Add pumpkin pie spice and sprinkle pumpkin seeds on top.
- Miso sweet potato hummus: The miso adds a deep umami flavor, replacing the need for salt. Add a dash of sesame seeds on top.
- Curry sweet potato hummus: Add curry powder and just a punch of turmeric to introduce warm and earthy flavors.
- Garlic and rosemary: It’s like a Sunday roast hummus! Add garlic to the oven when you roast the sweet potatoes for savory depth and rosemary for a herbaceous note.
- Herbs : Speaking of herbs, you can also sprinkle on some chopped dill, or chopped fresh parsley, to change up the flavor.
Roasted Sweet Potato Hummus (perfect for fall!)
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Ingredients
- ▢ 3 cups diced sweet potatoes
- ▢ 4 tablespoons olive oil (divided)
- ▢ 1 15 ounce can of chickpeas
- ▢ ½ cup tahini
- ▢ 2 tablespons lemon juice
- ▢ 1 teaspoon salt
- ▢ 1 clove garlic
- ▢ ½ cup cold water
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Toss the sweet potatoes with 1 tablespoon of olive oil, place them on a baking sheet, and roast until they are tender, about 20 minutes. 3 cups diced sweet potatoes
- Add the chickpeas to a small pot and cover them with water. Bring the pot to a boil then reduce the heat and simmer for 15 minutes. 1 15 ounce can of chickpeas
- Drain the chickpeas, and then put them into your food processor. Add the roasted sweet potatoes, remaining 3 tablespoons of olive oil, tahini, lemon juice, salt, and garlic and blend until mostly smooth. ½ cup tahini, 2 tablespons lemon juice, 1 teaspoon salt, 1 clove garlic
- Scrape the sides of the food processor and then, with the machine running, slowly pour in the cold water, using only enough to make the hummus super creamy. ½ cup cold water
- Serve in a bowl with extra olive oil drizzled over top and veggies and pita on the side for dipping.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
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How do I store leftovers?
Sweet potato hummus will last at least 5 days when kept in a sealed, airtight container in your fridge.
Can you freeze sweet potato hummus?
Yes! I like to keep some in freezer containers for quick and easy snacks. It will last about 3 months in the freezer.
Can I substitute the tahini?
Unless there’s an allergy, I recommend finding tahini. It’s available at most supermarkets. It’s authentic to hummus recipes and adds a delicious flavor and creaminess to the recipe. If needed, cashew butter or sunflower seed butter can be used as a substitute.
Should I use dry chickpeas or a can of chickpeas?
You can use either! If you use dry chickpeas, soak them in water overnight before boiling.
Can I make this without a food processor?
If you don’t have a food processor, you can use a blender. You will likely need to stop the blender and scrape the mixture down the sides more frequently to ensure a smooth blend.
My favorite hummus recipes
Pumpkin Hummus with Garlic Pepitas and Chili Oil
Delicious Edamame Hummus (made in 10 minutes!)
Harissa Hummus
Creamy Roasted Beet Hummus
Roasted Sweet Potato Hummus (perfect for fall!)
Ingredients
- 3 cups diced sweet potatoes
- 4 tablespoons olive oil , divided
- 1 15 ounce can of chickpeas
- ½ cup tahini
- 2 tablespons lemon juice
- 1 teaspoon salt
- 1 clove garlic
- ½ cup cold water
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Toss the sweet potatoes with 1 tablespoon of olive oil, place them on a baking sheet, and roast until they are tender, about 20 minutes. 3 cups diced sweet potatoes
- Add the chickpeas to a small pot and cover them with water. Bring the pot to a boil then reduce the heat and simmer for 15 minutes. 1 15 ounce can of chickpeas
- Drain the chickpeas, and then put them into your food processor. Add the roasted sweet potatoes, remaining 3 tablespoons of olive oil, tahini, lemon juice, salt, and garlic and blend until mostly smooth. ½ cup tahini, 2 tablespons lemon juice, 1 teaspoon salt, 1 clove garlic
- Scrape the sides of the food processor and then, with the machine running, slowly pour in the cold water, using only enough to make the hummus super creamy. ½ cup cold water
- Serve in a bowl with extra olive oil drizzled over top and veggies and pita on the side for dipping.
