This creamy vegan sweet potato hummus is a flavorful twist on the classic dip, blending naturally sweet roasted sweet potatoes with tahini, garlic, and warming spices.
Packed with plant-based protein, fiber, and healthy fats, it’s low in saturated fat and easy to digest.
Ready in under 30 minutes, it’s perfect for a quick snack, healthy appetizer, or a make-ahead option for meal prep.
Sweet Potato Hummus
Equipment
- 1 Food processor
- 1 steamer basket or pot with lid
Ingredients
- 1 large sweet potato peeled and cubed
- 3 tablespoons tahini
- 2 tablespoons fresh lemon juice
- ½ teaspoon salt plus more to taste
- 1 clove garlic minced
- ¼ teaspoon ground cumin
- Cayenne pepper optional, for heat
- Olive oil for drizzling
- Paprika for garnish
Instructions
- Prepare the Sweet Potato: Start by washing your sweet potato thoroughly under running water to remove any dirt. Peel off the skin using a vegetable peeler, then cut the sweet potato into evenly sized cubes, roughly 1-inch pieces. Uniform cubes ensure even cooking so every bite is soft and creamy. Set the prepared sweet potato aside while you get your steamer ready.
- Steam the Sweet Potato: Place the cubed sweet potatoes into a steamer basket. If you don’t have a steamer, you can use a pot with a small amount of water at the bottom and a heatproof colander or strainer above it. Cover with a tight-fitting lid and steam the sweet potatoes for approximately 15 minutes, or until they are fork-tender. You should be able to pierce them easily with a fork, and they should feel soft but not mushy. Steaming preserves the natural sweetness and nutrients, making your hummus rich and flavorful.
- Prepare the Flavor Base: While the sweet potatoes are steaming, gather your tahini, lemon juice, garlic, salt, and cumin. Mince the garlic finely to release its full aroma and flavor.Measure out the tahini and lemon juice so that everything is ready to blend once the sweet potatoes are cooked. This step ensures a smooth workflow and prevents any overcooking or waiting.
- Combine Ingredients in Food Processor: Once the sweet potatoes are tender, transfer them carefully to a food processor. Add the tahini, fresh lemon juice, minced garlic, salt, and ground cumin. If you enjoy a touch of heat, sprinkle in a pinch of cayenne pepper. Each ingredient brings its own unique layer of flavor: the tahini adds creaminess, lemon juice gives brightness, garlic provides depth, and cumin adds warmth.
- Blend to Smoothness: Secure the lid of your food processor and start blending on low speed, gradually increasing to high. Scrape down the sides with a spatula as needed to ensure all sweet potato pieces are fully incorporated. Continue blending for 3-4 minutes, or until the mixture is completely smooth and creamy with no chunks remaining. The hummus should have a luscious, velvety texture that’s easy to scoop or spread.
- Taste and Adjust Seasonings: After blending, taste your hummus and adjust the seasonings if necessary. Add more salt, lemon juice, or a dash of cayenne pepper according to your preference. This step allows you to balance the natural sweetness of the sweet potato with tangy and savory notes, creating a perfectly harmonious flavor.
- Transfer to Serving Dish: Spoon the hummus into a serving bowl, using a spatula to smooth the top. For an inviting presentation, create a small well in the center with the back of the spoon. This will hold a drizzle of olive oil or other toppings.
- Garnish and Serve: Drizzle a bit of extra virgin olive oil over the hummus for richness, then sprinkle with paprika for a pop of color. You can also add a light dusting of cayenne if you like extra spice. Serve immediately with fresh veggies, pita chips, or crackers. The vibrant orange hue and creamy texture make it irresistible.
- Storage and Leftovers: If you have leftovers, transfer the hummus to an airtight container and refrigerate. It will keep well for 4-7 days. The flavors may even deepen slightly overnight, making it an excellent make-ahead option for snacks or meals during the week. Always stir before serving if it has been stored to recombine any separated liquids.
Notes
- Use evenly sized sweet potato cubes for consistent cooking.
- Steaming preserves sweetness and nutrients better than boiling.
- Tahini can be substituted with sunflower seed butter for a nut-free version.
- Adjust cayenne or paprika to control the spiciness.
- Lemon juice brightens flavor, but add gradually to avoid overpowering.
- Blend long enough for a smooth, creamy texture; under-blending leaves lumps.
- Serve immediately or chill for enhanced flavor and easier spreading.
Chef’s Secrets For Perfect Hummus
To achieve a perfectly smooth and creamy sweet potato hummus, focus on the cooking and blending stages.
Always steam the sweet potatoes until fork-tender rather than boiling, as this retains their natural sweetness and prevents water from diluting the flavors.
When blending, start on low speed and gradually increase to high, scraping the sides periodically to fully incorporate all ingredients.
Using freshly squeezed lemon juice and finely minced garlic elevates the overall freshness and aroma.
For an extra silky texture, add a teaspoon of olive oil or a splash of water while blending if the hummus seems too thick.
Finally, let the hummus rest for 10-15 minutes after blending; flavors develop and intensify, giving you a richer taste.
Serving Suggestions For Every Occasion
Sweet potato hummus is incredibly versatile and can complement a wide range of meals.
Serve it as a dip with fresh vegetable sticks such as carrots, cucumber, or bell peppers for a light, healthy snack.
Pair it with warm pita bread, crackers, or toasted flatbreads for a satisfying appetizer.
For a creative twist, spread it onto sandwiches or wraps as a flavorful alternative to mayonnaise or cream cheese.
It also works beautifully as a topping for grain bowls, roasted vegetables, or even as a side spread for grilled proteins, adding a subtly sweet and creamy element to any dish.
Storage Tips For Fresh Hummus
To maximize freshness and flavor, store leftover sweet potato hummus in an airtight container in the refrigerator.
It will keep well for 4-7 days. If the hummus thickens during storage, stir in a small amount of water or olive oil to restore a smooth consistency.
Avoid leaving hummus at room temperature for extended periods, as this can affect both texture and safety.
For longer storage, you can freeze hummus in a freezer-safe container for up to 2 months.
Thaw overnight in the fridge and blend briefly to bring back its creamy texture before serving.
Frequently Asked Questions
1. Can I use roasted sweet potatoes instead?
Yes! Roasting enhances the natural sweetness and adds a slightly caramelized flavor. Simply cube the sweet potatoes, toss with a little oil, and roast at 400°F (200°C) for 20-25 minutes until tender, then proceed with the recipe.
2. Is this hummus gluten-free and vegan?
Absolutely. This recipe contains no animal products and is naturally gluten-free, making it suitable for vegan and gluten-sensitive diets. Always check the tahini label to ensure it’s pure and gluten-free.
3. Can I make this hummus ahead of time?
Yes, this hummus is perfect for meal prep. Store in an airtight container in the fridge for up to 7 days. The flavors actually deepen after a few hours, making it even more delicious the next day.
4. How can I adjust the spiciness?
Cayenne pepper is optional. Start with a small pinch and gradually add more to taste. You can also use smoked paprika for a milder, smoky flavor without extra heat.
5. Can I use canned sweet potatoes instead of fresh?
While fresh sweet potatoes yield the best flavor and texture, you can use canned sweet potatoes in a pinch. Make sure they are plain, unsweetened, and drain any excess liquid before blending to prevent watery hummus.
