Easy Sweet Potato Hummus

Welcome to snack time, my friends. I did a post about sweet potato hummus last year. But it was lame, and written before I started making it once a week. I pretty much consider myself an expert now, so I thought we’d have a little do-over, ok?

Good. I can’t really remember exactly when I started eating hummus…but it wasn’t all that long ago. I don’t buy it in the store all that often because it’s so freakin’ easy to make yourself…and you can totally customize it to include pretty much any flavor you want.

A couple things:
1) I like adding a sweet potato because it makes it just a little bit sweet.
2) I hate adding tahini, because I don’t like the way it tastes.
3) I don’t add any extra salt to my hummus because it’s totally unnecessary.

So here we go!

Sweet Potato Hummus


by Lindsay L

Prep Time: 10 min

Keywords: food processor appetizer snack healthy low-sodium vegetarian chickpeas sweet potato

Ingredients (approx 2 cups)

  • 2 cans chickpeas, drained & rinsed, 1/4 c liquid reserved
  • 1 medium sweet potato
  • juice from one lemon
  • 1/3 c water
  • 1 tsp paprika
  • 1/2 – 1 tsp cayenne pepper
  • 1/2 – 1 tsp garlic powder (or 1 bulb roasted garlic)


Place the chickpeas in a food processor along with 1/4 c reserved liquid and puree for about a minute.

Prick the sweet potato all over with a fork and microwave on high for 5 minutes. Slice the sweet potato in half and scoop the insides into the food processor. Pulse several times.

Add the spices and lemon juice (and the roasted garlic if you’re using it) and turn the food processor on. Slowly add the water until the mixture reaches your desired consistency.

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*I definitely prefer the roasted garlic over the garlic powder but sometimes I just don’t plan ahead 🙂 Roast the whole head of garlic with a little olive oil and then squeeze all the cloves in. I like my  hummus pretty garlicky so feel free to scale back and only use half the cloves if you’d like.
*If you don’t mind the taste of tahini, you could add 1/4 c to make it a little creamier but I’ve found that the sweet potato makes it pretty creamy.
*If you want to make my favorite hummus of all time, roast a red pepper along with the garlic and add that into the food processor too 🙂

Serve with your favorite crackers or veggies!

What’s your favorite kind of hummus? I’m always looking for new combos!



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