Sweet Potato Hummus

Sweet potato hummus is smooth, lightly sweet, and deeply comforting. Roasted sweet potatoes blend seamlessly with chickpeas and tahini, creating a dip that’s familiar yet unexpected. It’s perfect with warm pita, crisp vegetables, or as a spread in wraps and bowls.

This is Let’s Veg comfort with a gentle upgrade.

Olivia

Sweet Potato Hummus

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Sweet potato hummus made creamy with chickpeas and tahini. A flavorful Let’s Veg recipe perfect for dips, spreads, and easy snacks.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 2

Course: Appetizer, Side Dish, Snack

Cuisine: Mediterranean

Calories: 605

Ingredients Cooking Instructions Nutrition Notes

Ingredients

  

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• 1 medium sweet potato roasted and cooled
• 1 can 15 oz chickpeas drained and rinsed
• ¼ cup tahini
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 clove garlic
• ½ tsp ground cumin
• Salt to taste
• Water as needed

Cooking Instructions

 

1. Preheat oven to 425°F (220°C). Roast sweet potato until tender, about 25–30 minutes. Let cool slightly.
2. Add roasted sweet potato, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt to a food processor.
3. Blend until smooth, adding water a tablespoon at a time to reach desired consistency.
4. Taste and adjust seasoning.
5. Serve immediately or chill before serving.

Nutrition

Calories: 605kcalCarbohydrates: 61gProtein: 18gFat: 35gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 17gSodium: 704mgPotassium: 875mgFiber: 15gSugar: 5gVitamin A: 16093IUVitamin C: 11mgCalcium: 164mgIron: 5mg

Notes

Add smoked paprika or chili flakes for heat

Extra tahini makes it richer and creamier

Keeps well refrigerated for up to 4 days

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