I started making this sweet potato hummus when looking for a change from the usual chickpea version. The flavor is smooth and slightly sweet; a great way to use sweet potatoes. This sweet potato hummus comes together with just a few pantry staples and roasted sweet potatoes. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat To Serve with Sweet Potato HummusSweet Potato Hummus RecipeFrequently Asked QuestionsMore to Cook and Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes I make this Sweet Potato Hummus all the time because it’s simple, colorful, and full of real flavor. It’s one of my favorite sweet potato recipes and here’s why: Naturally Creamy: Roasted sweet potatoes blend into the smoothest, silkiest hummus. The texture is rich without needing any dairy, just like in our Pumpkin Hummus. Balanced Flavor: The sweetness of the potatoes pairs perfectly with nutty tahini, bright lemon, and a hint of garlic. Good-for-You Ingredients: This dip is packed with nutrients from the sweet potatoes and healthy fats from olive oil and tahini. Easy to Make Ahead: Roast the sweet potatoes in advance, then blend everything when you’re ready. It keeps beautifully in the fridge for quick snacks or last-minute guests. Crowd-Pleasing and Versatile: Serve it with pita chips, veggies, or crackers – it fits any occasion. It’s one of those dips everyone loves, much like our Lentil Hummus. Key Recipe Ingredients Sweet Potatoes – Roasted until tender, they bring natural sweetness, creamy texture, and a beautiful golden color to the hummus. You can use orange or white-fleshed sweet potatoes. Tahini – This sesame paste adds nutty depth and smoothness. If you don’t have tahini, try using almond butter or sunflower seed butter for a slightly different flavor. Lemon Juice – Freshly squeezed lemon brightens the flavor and balances the sweetness of the potatoes. Bottled lemon juice works in a pinch, but fresh is best. Garlic – Adds a savory kick that keeps the hummus from tasting too sweet. Adjust the amount to your taste or roast the garlic first for a milder flavor. Ground Cumin – Brings a warm, earthy note that pairs perfectly with the sweet potatoes. You can skip it or replace it with smoked paprika for a different flavor. Sesame Seeds (optional) – A simple garnish that adds a bit of crunch and ties back to the tahini flavor. Substitutions And Variations Here are some of our favorite substitutions and variations: Garlic Options: Roast the garlic before adding it for a milder, sweeter taste. If you love bold flavor, toss in an extra clove or two of raw garlic. Flavor Swaps: Replace cumin with curry powder for a warm, spiced version. A touch of maple syrup or honey brings out the sweet side of the potatoes. Step-By-Step Recipe Instructions Preheat oven to 400°F and wrap sweet potatoes in foil. Roast for 60–90 minutes until very soft, then cool completely. Roasting adds depth and natural sweetness. Scoop the cooled sweet potato into a food processor. Add tahini, lemon juice, garlic, olive oil, salt, cumin, and pepper for a creamy, flavorful base. Blend until smooth and creamy, adding more olive oil if needed to adjust consistency. Taste and adjust seasoning to bring everything into balance. Spoon into a serving bowl and garnish with sesame seeds, if desired. Serve with pita chips or veggies for a healthy, crowd-pleasing snack. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Roast Sweet Potatoes in Advance: You can roast the sweet potatoes up to two days ahead. Let them cool, peel, and store the flesh in an airtight container in the fridge until you’re ready to blend. Make Entirely in Advance: The hummus tastes even better after a day in the fridge. Make it completely, cover tightly, and refrigerate. The flavors meld beautifully overnight. This sweet potato hummus is a bright, wholesome dip that feels special but takes almost no effort. What To Serve with Sweet Potato Hummus Chips Sweet potato hummus pairs wonderfully with a variety of chips. We recommend trying it with pita chips, pretzel crisps, or tortilla chips for a delicious crunch. If you’re looking for a healthier option, root vegetable chips also make a great pairing with this hummus. Vegetables Fresh, crunchy vegetables are a perfect match for sweet potato hummus. Try dipping carrot sticks, cucumber slices, or bell pepper strips for a healthy and tasty snack. Crackers Spread the sweet potato hummus on your favorite crackers. It pairs well with whole grain, multigrain, or even flavored crackers. You can also make your own Homemade Cheese Crackers to go with this tasty hummus. Print Sweet Potato Hummus This Sweet Potato Hummus is super easy and healthy! It’s perfect for parties during the holiday season or delicious guilt-free snacking all year round. Course Appetizer, SnackCuisine AmericanDiet Diabetic, Low Calorie, Low Fat, Vegan, VegetarianMethod Mixing, roasting Prep Time 10 minutes minutesCook Time 1 hour hourTotal Time 1 hour hour 10 minutes minutes Servings 10 servings Calories 157kcal Author Amy Dong Ingredients3 medium sweet potatoes½ cup tahini pure, sesame paste5 tablespoons freshly squeezed lemon juice2 cloves garlic2 tablespoons extra virgin olive oil plus more as needed1 teaspoon kosher salt plus more to taste½ teaspoon ground cumin½ teaspoon freshly ground black peppersesame seeds optional, for garnish InstructionsDo ahead: Preheat oven or toaster oven to 400F. Wrap sweet potatoes tightly in foil. Roast potatoes 1 to 1 1/2 hours, until easily pierced with fork. Carefully unwrap and allow to cool completely.In a food processor, combine all remaining ingredients. Process until hummus is smooth and creamy. If it's too thick, add more olive oil to reach desired consistency. Add additional kosher salt and black pepper to taste. Transfer hummus to serving bowl and garnish with sesame seeds, if desired. Notes Roast the sweet potatoes until they’re completely tender. This ensures a smooth, creamy hummus without any lumps. Let the roasted potatoes cool before blending. Warm potatoes can make the hummus too loose in texture. Use a food processor for the best consistency. Scrape down the sides a few times to make sure everything blends evenly. Adjust the olive oil gradually. Add a little at a time until the hummus reaches your preferred creaminess. Taste as you go. Sweet potatoes vary in sweetness, so you may need a touch more salt or lemon juice for balance. For a deeper flavor, roast the garlic along with the sweet potatoes instead of using it raw. This recipe is part of our Appetizing Dip Recipes Collection. We love serving this hummus with pita chips, crackers, toasted baguette slices, or tortilla chips.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 157kcal | Carbohydrates: 17g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 274mg | Potassium: 297mg | Fiber: 3g | Sugar: 3g | Vitamin A: 9629IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1mg Frequently Asked Questions Can I use canned sweet potatoes instead of fresh? Yes, you can use canned sweet potatoes if you’re short on time. Just make sure to drain them well and skip any added syrup varieties. The flavor will be slightly different but still smooth and tasty. How do I know when the sweet potatoes are done roasting? They should be very tender and easily pierced with a fork. If they resist even slightly, let them roast longer for the smoothest hummus texture. How can I make the hummus thinner or thicker? If it’s too thick, add a drizzle of olive oil or a small splash of water or lemon juice. If it’s too thin, blend in a bit more sweet potato or tahini. How long does it keep? Store the hummus in an airtight container in the fridge for up to one week. Stir before serving, and if it thickens, mix in a drizzle of olive oil or a splash of water to bring back the creamy texture. More to Cook and Eat Sweet Potato Bread – This Sweet Potato Bread makes great use of your holiday leftover sweet potato casserole! Freshly mashed sweet potatoes work, too. Dense, moist, delish! Edamame Hummus – This Edamame Hummus is unbelievably simple, easy to make, and tastes phenomenal with a nutritious and satisfying punch. Roasted Beet Hummus – I love how vibrant this roasted beet hummus turns out every single time. It’s creamy, slightly sweet, and always the first dip to disappear. Mexican Bean Dip – I make this Mexican Bean Dip for parties and potlucks, and it’s always quickly devoured. Your friends will love this cheesy, creamy dip. The post Sweet Potato Hummus appeared first on Chew Out Loud.