Sweet Potato Hummus

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How to make

Here’s the gist on how to make this easy nutritious dip. Be sure to scroll down to the recipe card for full ingredient amounts and instructions.

Ingredients

Let’s take a look at the ingredients.

Sweet potatoes:

Roasting sweet potatoes is one of the best cooking methods, as it helps retain more of their nutrients compared to boiling, while also enhancing their natural sweetness and flavor.

They’re one of fall’s most abundant and versatile ingredients, and the best part is that they’re available year-round. Often considered a superfood, sweet potatoes are naturally low in fat and rich in dietary fiber, essential vitamins, and minerals. Their vibrant orange color comes from beta-carotene, a powerful antioxidant that the body converts into vitamin A, supporting eye health and immune function.

In addition to antioxidants that help protect against disease, sweet potatoes contain complex carbohydrates that provide steady energy without sharp blood sugar spikes.

Chickpeas:

Also known as garbanzo beans, chickpeas are a great pantry staple, and I prefer using low-sodium or no-salt-added canned varieties. Chickpeas are naturally high in protein, making them both filling and nutritious. For this recipe, you’ll use not only the beans themselves but also the liquid from the can.

That liquid is called aquafaba; it’s a starchy, protein-rich byproduct of canned chickpeas. Aquafaba is a bit of vegan magic, as it can act as a thickener, add moisture, and even work as an emulsifier in a wide range of recipes.

Tahini:

Tahini is a smooth, creamy paste made from toasted sesame seeds that are ground until rich and velvety. It’s a key ingredient in classic hummus and adds a nutty depth to many recipes. You can usually find tahini near the peanut butter or in the international foods aisle of well-stocked grocery stores, including Trader Joe’s and Sprouts.

Because tahini is a natural product, it often separates, with the oil rising to the top, just like natural peanut butter. Be sure to stir it well before using, as that oil is essential for its creamy texture. I like to buy tahini in glass jars so I can warm it briefly in the microwave, making it easier to stir back into a smooth, consistency.

A little liquid flavoring & seasonings:

You can use vegetable broth, olive oil, orange juice, or plain water, your choice, to help the hummus be extra creamy. And I often use garlic powder rather than fresh garlic; it doesn’t have the same bite as fresh, and is way easier to use.

Let’s make it

First, you’ll roast up the sweet potatoes. Cut them in half and lay them on a parchment paper lined baking sheet, roasting them in the oven until they’re tender when pierced with a fork. Then, when they’re cool enough to handle, scoop out the flesh. I find it easiest to use a spoon to scoop it out.

To make the hummus, the chickpeas, tahini, a little liquid are blended together in a food processor until smooth. Then add in the roasted sweet potato flesh and the seasonings. This easy process creates a creamy and flavorful vegan and gluten-free dip that’s loved by both kids and adults. And, it provides a range of nutrients, including fiber, protein, and vitamins A and C.

This recipe makes about 2.5 cups. Typically, a serving size is listed at 2 tablespoons, so about 20 servings.

Serving suggestions

Hummus is a great appetizer dip or spread. Serve it with raw veggies like carrots, cucumbers, baby zucchini, snap peas, and celery sticks. It’s also great served with apple slices. Or serve with pita chips, crackers, or tortilla chips. 

Use it as a sandwich spread or a filling in burritos as well.

Storage

If you want to make it ahead, or have leftovers, store it in the fridge in an airtight container for about 1 week. Give it a stir when you’re ready to serve it again.

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