Creamy & delicious Sweet Potato Hummus made at home. This hummus is so creamy and fresh, bursting with sweetness and a little spice! Serve it on a wrap, salad, bowl or just enjoy as a snack with pita and veggies.
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I absolutely love a good, super creamy and flavorful hummus. This sweet potato hummus hits all the marks.
Sweet, a tad spicy and enough flavor to wow any guest who walks through your doors. This staple dish is one that can be easily enjoyed all year long.
Earthy and rich hummus, packed with the natural sweetness and savory umami from that soft and delicious sweet potato. I just love it.
Benefits of Sweet Potato
Not only are Sweet Potatoes outrageously delicious, they are also a power house of nutrition.
Did you know that Sweet Potatoes aren't actually related to the potato at all? They are actually an edible root and a part of the morning glory family! Weird, right?
Sweet Potatoes are rich in fiber, vitamins and minerals. Loaded with vitamin B6, vitamin C, vitamin E and potassium too! If the taste isn't enough, the nutritional profile should be enough to convince you to add them to some of your meals!
This easy sweet potato hummus uses common pantry staples, you can probably find most of them in your kitchen right now:
- cooked or canned chickpeas
- cooked sweet potato
- creamy tahini
- yellow miso
- balsamic vinegar
- red pepper flakes
- smoked paprika
- lemon juice
- ice cold water
How to cook a Sweet Potato
You can save time by using pre-roasted sweet potatoes for this recipe. But if you need to cook your sweet potato now, here are my favorite ways. Note- you'll need a medium sweet potato that weighs around 9-10 ounces for this sweet potato hummus recipe.
- Bake- Half your sweet potato and place cut side down on a parchment lined baking sheet. Bake at 375° F for about 30-45 minutes until the sweet potato is squishy when you poke it.
- Air Fry- Place washed sweet potato into air fryer and cook at 400 degrees F for about 20 minutes until squishy to the touch and a knife goes in very easily.
Allow your cooked sweet potato to cool before touching. Remove skin and mash cooked sweet potato.
How to make the Hummus!
Now that your sweet potato is cooked to soft, sweet perfection, let's grab our food processor and make some hummus!
- Add chickpeas to your large food processor and pulse a few times to chop.
- Add the rest of the ingredients, (except for ice cold water) and process until smooth and creamy, adding in the water a little at a time to get your desired consistency!
- Optionally, garnish that creamy hummus with a little olive oil, flaky salt and red pepper flakes and then dig in!!
Why Ice Cold Water? Adding ice cold water is a popular trick when making homemade hummus and for good reason! Streaming in the cold water while processing results in a light, smooth and creamy hummus. This trick is especially helpful when making an oil-free hummus.
Tips & Tricks
Miso- if Miso paste is not accessible for you, you can absolutely leave it out. The miso adds a salty umami to the hummus, but you can leave it out and add in ½ teaspoon of sea salt and then adjusting to taste at the end.
Ice cold water- Don't skip the ice water! While making homemade hummus this is a handy trick to use to make the creamiest oil-free hummus possible at home.
Chickpeas- I personally find the best results when I use dry chickpeas that I cook until they are nice and tender. Canned chickpeas will also work in this hummus, but may be more difficult to get that smooth and creamy result you want.
How to serve Sweet Potato Hummus- Serve as a delicious appetizer or snack, garnished with a little olive oil (if desired), flaky salt and chili flakes. It's delicious served along side, warm pita, fresh veggies (like cucumber or carrot) or crackers!
This simple sweet potato hummus is also delicious packed into veggie sandwiches and wraps or dolloped over a salad or chili.
How to store- Store leftover hummus in a sealed container in the fridge for up to 7 days.
Isn't hummus wonderful?
Did you make this recipe? Please leave a comment and ⭐⭐⭐⭐⭐ rating below! Take a picture and tag me on Instagram @samcookskindness !
Oil-Free Sweet Potato Hummus
- 2½ cups cooked chickpeas (or 2 cans) drained and rinsed
- 1 heaping cup mashed cooked sweet potato*
- ¼ cup creamy tahini
- 1 tablespoon yellow miso
- 1 tablespoon balsamic vinegar
- ½ teaspoon cumin
- 1 teaspoon red pepper flakes
- ½ teaspoon smoked paprika
- 3 cloves garlic roughly chopped
- 3 tablespoons lemon juice
- 2-6 tablespoons ice cold water
- flaky sea salt optional for garnish
- olive oil optional to drizzle over top when serving
- Add chickpeas into a large food processor and pulse a few times to roughly chop.
- Add remaining ingredients (except for water) to food processor and process until smooth and creamy. Stream in ice cold water, about 2 tablespoons at a time to reach desired level of creaminess. Adjust salt and seasoning to taste.
- Optionally, after plating your hummus, top with a light drizzle of olive oil and a light sprinkle of red pepper flakes and salt.