Looking for a flavorful, versatile dip, spread, or topping? This Sweet Potato Hummus balances savory, nutty, and subtly sweet notes to brighten snacks, sandwiches, and bowls.
Imagine creamy hummus—but made with sweet potato instead of chickpeas. This autumn-inspired twist on the classic hummus is packed with flavor, simple to prepare, and requires just five main ingredients plus salt and pepper.
As a busy parent who prefers food with personality, I keep this chickpea-free hummus on hand all season. It’s my go-to for adding cozy fall flavor to sandwiches, wraps, and grain bowls—when it lasts long enough in the fridge!
Sweet Potato Hummus Ingredient Highlights
You’ll need roughly 1½ pounds of sweet potato; this doesn’t have to be exact. One to 1¾ pounds works fine, so using two large sweet potatoes is an easy rule of thumb.
Fresh lemon and whole garlic cloves make a noticeable difference—use fresh when possible for bright, clean flavor.
Sweet Potato Hummus Recipe Tips and Tricks
How to Make Sweet Potato Hummus Creamy
Peel the sweet potatoes and remove any dark spots, then cut into roughly 1-inch cubes. Smaller pieces cook faster and blend more smoothly.
Boil the cubes until fork-tender—this is key. Properly cooked sweet potato blends into a silky, creamy hummus.
Reserve a few tablespoons of the cooking water before draining. If the hummus is too thick, 1–2 tablespoons of that starchy water will loosen the texture without diluting flavor.
This recipe works best in a food processor or a high-powered blender. Add the cooked sweet potato to the machine along with Tahini, olive oil, lemon juice, garlic, salt, and pepper.
Use a citrus press or strain when adding lemon juice to avoid seeds. For the garlic, simply peel the cloves—no mincing required; the processor will handle it.
Blend until smooth, taking care with hot ingredients to avoid steam splatter. Check the texture and add reserved cooking water as needed, then adjust salt and pepper to taste.
Serving Your Hummus Made with Sweet Potato
Finish with a drizzle of olive oil and a few fresh sage leaves to emphasize autumn flavors. This hummus also pairs well with crushed red pepper, pumpkin seeds, cracked black pepper, or sesame seeds for added texture and interest.
Serve with pita, crackers, pretzels, chips, or raw vegetables. It’s also excellent as a spread for sandwiches, toast, and grain bowls.
This creamy dip is a welcome addition to Thanksgiving appetizer spreads and fall gatherings.
How I Store Leftover Sweet Potato Tahini Dip
Store in an airtight container in the refrigerator for up to five days. It’s delicious straight from the fridge.
You can freeze this hummus for up to four months. Thaw overnight in the refrigerator and stir before serving.
Easy Creamy Sweet Potato Hummus
Marley Goldin
Equipment
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Food Processor *or*
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Blender
Ingredients
- 2 large sweet potatoes
- ¼ cup Tahini
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
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Bring a large pot of water to a rolling boil. Peel and cube the sweet potatoes into ~1-inch pieces.
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Boil until fork-tender, about 15–20 minutes. Before straining, reserve about ¼ cup of the cooking water in case you need it to thin the hummus.
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Add the cooked sweet potato, Tahini, olive oil, lemon juice, garlic, salt, and pepper to a food processor or blender and blend until smooth.
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Check the texture. If it’s too thick, add 1 tablespoon of reserved potato water and blend again; add a second tablespoon if needed.
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Transfer to a serving bowl and enjoy at room temperature or chilled with chips, pita, or vegetables.
Pro Tips
- Cubing the sweet potato reduces cook time and helps it blend evenly.
- Store refrigerated in an airtight container for up to 5 days.
- Freeze for up to 4 months; thaw overnight in the refrigerator before serving.