This creamy Sweet Potato Hummus is easy to make and takes healthy snacking to the next level! It’s the perfect tasty vegan snack and naturally gluten-free and so easy to make with canned chickpeas, lemon juice and a handful of flavorful spices.
A Healthy Vegan Snack Idea
A side of hummus makes everything more delicious, from raw veggies to pita and tortilla chips! This Sweet Potato Hummus is easy to make and has a lovely combination of sweet, spicy and zesty flavors, which can be adjusted to suit your tastes.
This creamy hummus recipe is proudly vegan, gluten-free and all-around healthy. It’s packed with vitamins, antioxidants and nutrients to fuel your body! My family loves spreading it on toast, sandwiches and wraps to add a little something extra.
What You’ll Need
This homemade hummus comes together with a handful of healthy ingredients. Here’s everything you’ll need:
- Sweet Potato: Diced.
- Chickpeas: You’ll need one 15-ounce can.
- Aquafaba: From the canned chickpeas.
- Garlic Cloves: I use two.
- Tahini: This nutty sesame paste is a must-have hummus ingredient!
- Fresh Lemon Juice: About one lemon’s worth.
- Salt: You’ll need half a teaspoon.
- Cumin: This earthy spice adds depth of flavor to the dip.
- Smoked Paprika: For a touch of spice and smokiness, to taste.
- Olive Oil: For consistency.
What is aquafaba?
Aquafaba is a thick, watery liquid that’s cooked with seeds like chickpeas. It plays the role of egg whites in many recipes, but it’s 100% vegan! It can actually be made from scratch, but this hummus uses some of the aquafaba in your can of chickpeas.
How to Make Sweet Potato Hummus
Making hummus with sweet potatoes is a simple, stress-free task. You just have to roast the potatoes and blend them up with the other ingredients in a food processor!
- Bake Potato: Preheat the oven to 425°F. Peel and cut the sweet potato into 1-inch pieces and place them on a baking sheet. Drizzle with 1 teaspoon oil and sprinkle with salt and pepper. Bake for 25-30 minutes until soft and tender, tossing halfway through.
- Blend Ingredients: Drain the chickpeas, reserving ¼ cup of the chickpea water. Add chickpeas, aquafaba, garlic, tahini, lemon, salt, cumin and paprika to a food processor. Add the cooled sweet potato once it is roasted, pulsing until combined. You may need to scrape down the sides a couple of times.
- Add Oil: Keep blending whilst slowly pouring the olive oil in until creamy.
- Enjoy! Serve and top with an extra drizzle of oil and sesame seeds.
Want to change up the flavor profile of this homemade dip? Here are some delicious ideas!
- Extra Spicy Hummus: If you like your hummus with a good amount of heat, throw a chipotle pepper into the food processor with the other ingredients before blending.
- Sweeter Hummus: On the contrary, if you prefer your hummus on the sweeter side, you can swap out the smoked paprika for sweet paprika.
- Hummus with Lime: I’m all about the citrusy notes in this hummus. Fresh lime juice works just as well as lemon juice, but it provides a slightly different flavor. Try it out!
What to Serve with Sweet Potato Hummus
This versatile condiment can be served in plenty of yummy ways. These are my top suggestions!
- Serve with Salad: Creamy sweet potato hummus tastes amazing with a fresh Falafel Salad. It’s a healthy lunch or dinner that the whole family will love!
- Pair with Raw Veggies: Homemade hummus is a great tool to get your kids to eat more vegetables and this veggie platter is perfect! It transforms raw carrots and celery into a crave-worthy snack!
- Serve in a Wrap: My crispy, crunchy Collard Wraps are just begging to be stuffed with a helping of this hearty hummus!
- Pair with Chips: Need a quick snack or appetizer? Simply serve sweet potato hummus as a dip for your favorite chips!
- Spread onto Bagels: I’m obsessed with spreading this hummus onto bread and Homemade Bagels. Yum!
Tips for Success
This recipe is super straightforward, but I do have some helpful tips to share before you get started.
- Let Potato Cool Completely: After you roast your sweet potato, be sure to let it cool completely. Once it’s cooled, you can go ahead and proceed with the recipe.
- Add Oil While Blending: Don’t pause your food processor when you add in the olive oil. Pour it in slowly while the dip is pulsing until it gets nice and smooth.
- Season to Taste: Before you serve your hummus, be sure to give it a taste to make sure you’re happy with the flavor.
How to Store Sweet Potato Hummus
Keep leftover hummus in an airtight container in the fridge and enjoy it within 2-3 days. If you want a quick way to make sure your hummus stays creamy, drizzle a little bit of olive oil over it before storing.
Can you freeze hummus?
Yes! You can absolutely freeze hummus so it works great for meal prep!
TO FREEZE: To freeze, be sure to store the hummus in a large airtight and freezer-safe container or portion it out into small containers. Make sure you don’t fill the container all the way to the top and leave some room because it will expand as it freezes.
TO THAW: Once you’re ready to serve, simply thaw out the hummus in the refrigerator the day before you want to use it. If you notice any extra water, that is completely normal. You can just dump out the extra water and use a fork to stir well until you get a creamy consistency again. Enjoy as is or warm in the microwave for a few seconds.
More Vegan Snacks
Hungry for another healthy snack? You’ll love these other vegan recipes!
This tasty vegan Sweet Potato Hummus takes healthy snacking to the next level! It's so easy to make with canned chickpeas, lemon juice and a handful of flavorful spices.
- 1 1/2 cups sweet potato diced
- 15 oz canned chickpeas
- 1/4 cup aquafaba from canned chickpeas
- 2 garlic cloves
- 1/3 cup tahini
- fresh lemon juice of 1 lemon
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 cup olive oil
Preheat the oven to 425°F. Peel and cut the sweet potato into 1-inch pieces and place them on a baking sheet. Drizzle with 1 teaspoon oil and sprinkle with salt and pepper.
Bake for 25-30 minutes until soft and tender, tossing halfway through.
Drain the chickpeas, reserving ¼ cup of the chickpea water. Add chickpeas, aquafaba, garlic, tahini, lemon, salt, cumin and paprika to a food processor. Add the cooled sweet potato once it is roasted, pulsing until combined. You may need to scrape down the sides a couple of times.
Keep blending whilst slowly pouring the olive oil in until creamy.
Serve and top with an extra drizzle of oil and sesame seeds. Will keep in the fridge for 2-3 days in an airtight container.
Makes 2 cups of hummus.