Looking for a delicious and nutritious dip, spread, or flavor enhancer? This Sweet Potato Hummus is the perfect balance of savory and sweet and is sure to enhance any meal or snack time.
Think creamy hummus, but instead of chickpeas, sweet, vibrant, and aromatic sweet potato! This Fall twist on classic hummus is brimming with flavor, is easy to make, and requires only 5 ingredients plus salt and pepper!
Sweet potato hummus is a thick, creamy dip that is the perfect balance of savory, sweet, and nutty with a hint of citrus. It is served cold as a dip or spread and is naturally dairy-free and vegan.
As a sustainability conscious cook, eating seasonally is something I try hard to practice. I love sweet potato season because they are just so versatile and delicious in so many dishes, including in this Sweet Potato Soup and of course this Sweet Potato Hummus!
Green tip: Local foods have less associated transportation costs and fuel emissions. Check when sweet potatoes are in season in your area with this Seasonal Food Guide.
Sweet Potato Hummus Ingredients
Here’s everything you need:
- Sweet potato. 2 large sweet potatoes, peeled and cubed.
- Tahini.
- Olive oil.
- Garlic. Fresh cloves, peeled.
- Lemon. Using fresh lemon goes a long way here! You should be able to get enough juice from 1/2 of a large lemon.
- Salt & Pepper.
Sweet Potato Hummus Tips and Tricks
Prep Your Sweet Potatoes
Start by peeling your sweet potatoes and removing any discoloration or lumps.
Green tip: Billions of tons of food is wasted annually in the United States alone! Don’t toss your sweet potato skins! Consider saving them to make these Cinnamon Sugar Sweet Potato Skins!
Once you’ve peeled your potatoes, chop them into small cubes, about 1 cubic inch in size. This will speed up the boiling time significantly.
Boil Them
Get 10 cups of water boiling in a large pot, and carefully drop your cubed sweet potato. Boil them for 15-20 minutes, until they are fork-tender.
Before you strain your sweet potatoes, save some of the water your sweet potatoes boiled in. You will most likely not need it, but if you want to loosen the consistency of your Sweet Potato Hummus, 1-2 tablespoons of this water will come in handy!
Green tip: If you have an electric range, use a pot that both sits flat on and matches the size of your burner to make sure you are not wasting energy.
Grab Your Food Processor
This vegan dip recipe works best with a food processor or high-powered blender.
Add all of your ingredients to the food processor, including the boiled sweet potatoes, Tahini, olive oil, garlic, lemon, salt, and pepper.
Use Fresh Lemon and Garlic
Using fresh lemon and garlic in this recipe really lends itself to a more flavorful sweet hummus dip!
A large lemon typically has 4 tablespoons of lemon juice, so this recipe only requires half of a lemon! Just be careful not to drop any lemon seeds into your food processor.
For the garlic, just peel it. Otherwise, you can add it whole. No dicing or mincing necessary, your food processor or blender will take care of that for you.
Blend it Up
All that’s left to do is blend until smooth! Bear in mind the sweet potatoes are hot, so be careful of any steam or splatter.
Once your Sweet Potato Hummus is formed, assess the consistency. If it seems too thick, add some of the water your conserved from boiling the sweet potatoes.
You most likely will not need the extra water, but if you do, the hummus should only require about 1-2 tablespoons to loosen it.
Storing Your Sweet Potato Hummus
In an airtight container in the refrigerator, this Sweet Potato Hummus will last about 5 days. Enjoy it cold straight out of the fridge.
You can also freeze this hummus for up to 4 months. Just make sure to let it thaw in the refrigerator overnight before digging in.
Green tip: It’s estimated that 50% of food waste happens at home. Properly storing and consuming leftovers can help you reduce your household contribution to food waste!
Serving Your Sweet Potato Hummus
To serve, I love to add a little extra olive oil and some fresh sage, to bring Fall flavors to the forefront! This hummus is also delicious sprinkled with a little bit of crushed red pepper, pumpkin seeds, cracked black pepper, or sesame seeds.
Use pita, crackers, pretzels, veggies, or chips to dip into your hummus! Or use the Sweet Potato Hummus as a spread on sandwiches, toast, and more! It can also be used as the perfect topping for a Fall crostini.
Why You Should Make This Sweet Potato Hummus
- It’s vibrant. In both color and flavor.
- It’s balanced. Both savory and sweet, nutty and citrusy.
- It’s free from most common allergens. Naturally dairy-free, gluten-free, and vegan.
If you’re loving this Creamy Sweet Potato Hummus and want more delicious appetizers, check out this Whipped Ricotta Crostini and Jackfruit Nachos.
Easy Creamy Sweet Potato Hummus
PIN Print RATEEquipment
- Food Processor *or*
Ingredients
- 2 large sweet potatoes
- ¼ cup Tahini
- 3 tablespoons olive oil
- 2 tablespoons lemon juice (1 lemon = approx. 4 tablespoons juice)
- 2 cloves garlic (peeled)
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Bring ten cups of water to a rolling boil in a large pot. Peel and cube your sweet potato, chopping it into pieces about 1 cubic inch in size.
- Boil the cubed sweet potato until fork tender (15-20 minutes). Conserve about 2 tablespoons of the water that the sweet potatoes boiled in before straining.
- Add the boiled sweet potato, Tahini, olive oil, lemon juice, garlic, salt, and pepper to your food processor or high-powered blender and blend until smooth.
- Asses the consistency. If your hummus seems too thick, add 1 tablespoon of the conserved sweet potato water and blend again. Add the second tablespoon of water if needed.
- Transfer sweet potato hummus to a serving bowl and serve at room temperature or chilled with chips, crackers, pretzels, bread, or raw veggies.
Pro Tips
- Cubing your sweet potato speeds up the boiling time dramatically.
- If you’re looking for a way to use up the other half of your lemon, check out this 3-Ingredient Vodka Sour.
- This Sweet Potato Hummus will last in an airtight container in the refrigerator for about 5 days.
- You can freeze this hummus for up to 4 months.
