Easy Sweet Potato Hummus

Sweet Potato Hummus in Bowl

After years of painstaking taste testing, I’ve decided sweet potatoes are kind of the best thing ever! Without much fanfare, you can easily make sweet and savory dishes with them, but it doesn’t get any easier than this sweet potato hummus!

Truth be told, I hated sweet potatoes growing up, far preferring a standard russet potato. I think it was the smell of the sugar dripping in the oven that then burned. I’m still a little uneasy about that. (nothing this homemade air freshener couldn’t handle, however!)

But now, I LOVE SWEET POTATOES. They’re delicious baked; we LOVE them roasted; and I can’t get enough of recipes using up the flesh in baked goods!

Everyone is obsessed with pumpkin and pumpkin spice recipes and while I’m totally on board (hello pumpkin-devoted Pinterest board), I easily get overwhelmed by it all.

So I’ll be over here going to town with my sweet potatoes this fall and winter. I’m itching to make sweet potato bread. And now I can add this quick homemade sweet potato hummus (sans tahini) to my fall recipe list. Not to jump the gun, but this seems perfect for a Thanksgiving starter!

Sweet Potato Hummus without Tahini

Easy Sweet Potato Hummus

This sweet potato hummus is impossibly easy – you could even do it with leftovers! Sweet potato puree mixes with the garbanzo beans and you have a thick paste.

I subbed some of the olive oil for the liquid from the beans to cut back on fat. And the cumin, smoked paprika, and vinegar counter the sweetness of the sweet potato wonderfully.

That’s it. Just whir that all together in a food processor (or even a good blender), and your dip is ready to go!

I really think the quantities in the recipe below should be a starting point. Taste as you go and feel free to add more spice! The most noticeable flavor is actually the lemon, so you can cut back on that if you want, but I think it adds a beautiful freshness.

Sweet Potato Hummus

Sweet Potato Hummus Without Tahini

Most hummus recipes call for tahini. You’ll note that mine don’t. It’s more a matter of ease than anything else.

The consistency is still the same with the beans and extra liquid (either water from the beans or olive oil) and because we’re adding in other flavors (like the sweet potatoes here), you don’t miss the flavors from the sesame paste (that’s what tahini is!).

I’m sure this would be tasty with tahini added in, so if you give it a go, please let me know how it is – if I’m really missing out on that front!

I’ve been enjoying this dip with veggies and whole wheat pita bread! Those pita chips with this would be heaven on an appetizer plate. And you could easily just add a big dollop of this to a whole grain bowl!

Sweet Potato Recipes

Looking for more ways to enjoy sweet potatoes? I always am! This sweet potato bread is one of my favorite recipes of all time! If you have puree to use, try these mashed sweet potato toasts and this scrumptious bean dip!

This roasted potato salad (yes, with sweet potatoes) is a fun alternative to your normal rigamarole and these quinoa-stuffed sweet potatoes are a great, healthy dinner! And don’t forget these sweet potato phyllo cups as an elegant appetizer!

I told you I was all over the sweet potato recipes!

Print Recipe
5 from 6 votes


I went through a sweet potato phase. I haven’t completely moved past it to be honest and I may never! This hummus recipe combines the slightly sweet and savory flavor of sweet potato with fresh lemon juice for a bright flavor – a perfect dip for veggies, pita, and crackers!
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer
Cuisine: American
Keyword: appetizers, dips, plant based, vegetables, vegetarian
Servings: 8
Calories: 112kcal
Author: Luci Petlack


  • 1 15 oz. can garbanzo beans drained (liquid reserved)
  • 1 cup cooked sweet potato flesh
  • 2 garlic cloves
  • zest + juice of one small lemon
  • 5 tablespoons olive oil
  • 2 tablespoons reserved liquid from beans
  • teaspoons salt
  • ½ teaspoon freshly cracked pepper
  • teaspoons cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon apple cider vinegar


  • Place peeled garlic cloves in the bowl of a food processor. Pulse until garlic is finely minced. 
  • Add beans and sweet potato. Pulse to combine. Add in remaining ingredients. Taste for seasoning. 
  • Refrigerate until ready to eat.


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Calories: 112kcal | Carbohydrates: 8g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 595mg | Potassium: 179mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6793IU | Vitamin C: 7mg | Calcium: 19mg | Iron: 1mg

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One Comment

  1. 5 stars
    Yum!! Just made this for a Thanksgiving appetizer, and it’s going to be a hit! Zesty and a little sweet, nice and creamy, and since I didn’t have tahini I was happy the recipe didn’t call for it.

5 from 6 votes (5 ratings without comment)

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