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–+ servings
dipping a piece of pita bread into sweet potato hummus

Creamy Sweet Potato Hummus

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This Creamy Sweet Potato Hummus is the perfect balance of savory, sweet, and nutty with a hint of citrus served cold as a dip or delicious spread.
Course Appetizers, Snacks
Cuisine Mediterranean
Diet Vegan, Vegetarian
Keyword 30 Minutes or Less, Appetizer for Sharing, Dairy-Free, Fall, Food for Sharing, Healthy, Hummus, Sweet Potato, Vegan Dip
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 cups
Author Marley Goldin

Equipment

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.

Video

Notes

  • 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.