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Sweet Potato Hummus Recipe

After Tasting This, You'll Never Want Regular Hummus Again

There is always a tub of hummus in my fridge. It's a snacking staple that offers the creaminess of rich, dairy-laden dip with a much higher protein content and fewer calories. The classic hummus is always delicious, but it's fun to mix things up with new spices and ingredients — this sweet potato variation is testament to the power of a little extra produce in your dip. Blend it up for game day for a fresh and nutrient-rich take on Mediterranean tradition.

Sweet Potato Hummus

From Power Foods


I served my hummus alongside pita chips, but it would be delicious with any of your favorite crackers or chips.

Sweet Potato Hummus Recipe


  1. 1 pound sweet potatoes, peeled and cut into 1-inch pieces
    1 (15-ounce) can chickpeas, drained and rinsed
    1/4 cup fresh lemon juice
    1/4 cup tahini
    2 tablespoons olive oil
    2 teaspoons ground cumin
    1 garlic clove, finely chopped
    Coarse salt and freshly ground pepper
    1/2 teaspoon hot or smoked paprika, for garnish


  1. Fill a large pot with 2 inches of water. Set a steamer basket or colander inside the pot, and bring water to a boil. Add the potatoes, reduce heat to a simmer, cover, and cook until potatoes are tender (about 10 to 12 minutes).
  2. Transfer potatoes to a food processor. Add chickpeas, lemon juice, tahini, oil, cumin, and garlic. Puree until smooth for about 1 minute. If its consistency is too thick for your liking, thin with up to 2 tablespoons of water.
  3. Add 1/4 teaspoon salt and season with pepper. Let cool, and refrigerate for up to 1 week in an airtight container. Garnish with paprika before serving.


Calories per serving
Image Source: Lizzie Fuhr
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