Looking for a delicious and unique dip, spread, or flavor enhancer? This Sweet Potato Hummus is the perfect balance of savory and sweet and is sure to elevate 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!
As a mom-on-the-go, who doesn’t want to settle for boring food, I love having this super-easy chickpea-free hummus alternative in my fridge.
It’s my secret weapon for adding Autumnal flavor to my sandwiches, wraps, and bowls throughout the week (assuming I haven’t already eaten it all right out of the container!).
Sweet Potato Hummus Ingredient Highlights
You’ll need roughly 1 ½ pounds of sweet potato, but it doesn’t have to be too precise. Anything from 1 to 1 ¾ pounds works, so I feel comfortable just recommending you use 2 large sweet potatoes, so you don’t have to worry about weighing them.
Using fresh lemon and fresh whole cloves of garlic goes a long way here!
Sweet Potato Hummus Recipe Tips and Tricks
How to Make Sweet Potato Hummus Creamy
Start by peeling your sweet potatoes and removing any discoloration or lumps. Then, chop them into small cubes, about 1 cubic inch in size. This will speed up the boiling time significantly.
Boil the cubed sweet potato until fork-tender. This is the critical step! If the sweet potato is thoroughly cooked, it will blend up beautifully and lend the creamiest texture.
Before you strain your sweet potatoes, save some of the water your sweet potatoes boiled in. You will most likely not need it, but your Sweet Potato Hummus seems a little too thick, 1-2 tablespoons of this water will come in handy!
This fall sweet potato 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.
Be careful not to drop any lemon seeds into your food processor (a citrus squeezer is great for this!).
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.
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 blended, assess the consistency. Add some of the water your conserved from boiling the sweet potatoes as needed, and taste for levels of salt and pepper.
Serving Your Hummus Made with Sweet Potato
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, grain bowls, and more!
This is notably one of my favorite Thanksgiving dips to serve as an appetizer.
How I Store Leftover Sweet Potato Tahini Dip
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.
Easy Creamy Sweet Potato Hummus
SAVE RECIPE TO COLLECTION 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.2 large sweet potatoes
- Boil the cubed sweet potato until fork tender (15-20 minutes). Conserve about ¼ cup of the water that the sweet potatoes boiled in before straining, just in case you need it later.
- 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.¼ cup Tahini, 3 tablespoons olive oil, 2 tablespoons lemon juice, 2 cloves garlic, ½ teaspoon salt, ½ teaspoon pepper
- 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.
- 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.
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