Sweet Potato Hummus



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This vegan sweet potato hummus is made with roasted sweet potato, tahini, lemon, garlic and cumin — no chickpeas required. It’s creamy, subtly sweet, full of flavor and super easy to whip up. Serve it as a healthy appetizer or snack with veggies, crackers or pita.

I love hummus and I love sweet potatoes so I thought why not combine the two to create sweet potato hummus! And if I do say so myself, the end result turned out better than expected! It’s creamy, subtly sweet thanks to the sweet potato and has a hint of nuttiness thanks to the tahini.

The recipe I’m sharing today requires just six main ingredients and comes together in about 25 minutes. Just cook your sweet potatoes, add to your food processor with the rest of the ingredients and blend until smooth… easy peasy!

A bowl of sweet potato hummus surrounded by various vegetables and pita chips for dipping.

Sweet Potato Nutrition

Sweet potatoes are a powerhouse vegetable! They’re packed with fiber, vitamins and minerals. They’re also high in antioxidants which help protect your body against free radical damage.

Studies have shown sweet potatoes positively impact gut, brain, eye and immune health. And some studies have shown that certain antioxidants in sweet potatoes may protect against certain cancers. Bottom line? They’re SO good for you and delicious! Now you have no excuses to not incorporate them into your diet. (Source)

Ingredients measured out to make sweet potato hummus: sweet potato, tahini, lemon juice, olive oil, paprika, salt, cumin, cayenne pepper and garlic.

Ingredients Needed

  • sweet potato – when searching for the perfect sweet potato, look for ones that have firm, unwrinkled skin. Any type of sweet potato will work with this recipe, but I usually go for Jewel or Beauregard as both are very common at most stores. Beauregard has a slight purplish-red skin, with bright orange inside. Jewel has light brown/orange skin with orange flesh. The main difference between the two is that the Beauregard has a much more intense sweetness to it.
  • tahini – an important ingredient in hummus! The nuttiness of the tahini pairs perfectly with the sweetness of the sweet potato. If you’re new to tahini it is made by grinding sesame seeds into a smooth paste and can be found by other nut and seed butters in most grocery stores.
  • lemon – fresh lemon juice adds just the right amount of acidity to this sweet potato hummus.
  • salt – to bring all the flavors together.
  • garlic – I love adding garlic to hummus for an extra boost of flavor!
  • cumin – a common spice found in hummus that adds a nice, subtle flavor.
  • cayenne pepper – this is optional, but I really enjoy adding a pinch of spice to this hummus.
  • olive oil – for drizzling on top. I recommend using extra virgin olive oil.
  • paprika – just a dash on top for some added flavor!
Three photos showing the process to make sweet potato hummus, steaming the sweet potato cubes, and then adding the ingredients to make the hummus in a food processor to be blended smooth.

How to Make

This sweet potato hummus recipe is so easy to whip up. Begin by peeling and chopping your sweet potato into cubes. Add them to a steamer basket, cover and steam for about 15 minutes, or until the sweet potatoes are fork tender.

Next, add the cooked sweet potatoes to a food processor along with tahini, lemon juice, salt, garlic, cumin and cayenne (if using). Process on high until smooth, creamy and no chunks of sweet potato remain, about 3-4 minutes.

Transfer the sweet potato hummus to a bowl and top with a drizzle of olive oil and dash of cayenne pepper and/or paprika. Serve with your favorite chopped veggies or pita chips for dipping.

Close up of sweet potato hummus in a bowl. A pita chip rests in the hummus.

How to Cook Sweet Potatoes

The first step to making sweet potato hummus is cooking the sweet potatoes. I typically steam sweet potato chunks for this recipe, but you can also boil them or bake a full sweet potato and scoop out the flesh.


Start by washing your sweet potatoes well. Use a fork to poke several holes in each potato – I usually poke 4 times for each potato! Place the potatoes directly on a baking sheet and bake at 400ºF for 60 minutes. Some people like to wrap their potatoes in aluminum foil but that actually steams the potato so just pop them right in the oven! You’ll know the potatoes are ready when they’re a little wrinkly and can easily be pierced with a fork.


To steam, simply peel the sweet potato and cut into cubes (about 1 inch in size). Add about 1-2 inches of water to a pot, place your steamer basket in and add sweet potato cubes. Boil water, cover and let the sweet potatoes steam until soft.


Boiling is another quick option. Simply peel the sweet potato and cut into cubes, about 1 inch in size. Bring a pot of water to a boil and add sweet potato chunks. Reduce to a simmer and cook until tender, around 15 minutes.

Sweet potato hummus in a serving bowl surrounded by veggies and pita for dipping.

Hummus Variations

  • Spice it up – add in some crushed red pepper flakes or diced jalapeño for a spicy variation. 
  • Roasted garlic – skip the fresh garlic and use a few cloves of roasted garlic instead! I love the mild flavor that roasted garlic gives hummus. 
  • Roasted red pepper – add a smoky sweetness to your sweet potato hummus by adding 1 roasted red bell pepper (or about 3/4 cup chopped jarred roasted red peppers) to your food processor. Save some extra for topping!
  • Fresh herbs – adding some fresh rosemary, parsley chives, or dill would be an excellent way to add a touch of flavor.
  • Crushed nuts – roasted and crushed walnuts, pecans or cashews would be a delicious and nutritious topping. For a treat add candied pecans or candied walnuts.
Dipping a pita chip into sweet potato hummus in a bowl.

How to Serve

How to Store

This sweet potato hummus stores really well in the fridge so I always love making a batch over the weekend to have on hand for snacks or meals throughout the week. Store any leftover hummus in an airtight container in the fridge for 4-7 days.

More Sweet Potato Recipes

More Dips and Spreads

Be sure to check out all of my sweet potato recipes as well as all the snack recipes here on EBF!

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5 from 5 votes

Sweet Potato Hummus

This vegan sweet potato hummus is made with roasted sweet potato, tahini, lemon, garlic and cumin — no chickpeas required. It's creamy, subtly sweet, full of flavor and super easy to whip up. Serve it as a healthy appetizer or snack with veggies, crackers or pita.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 5


  • 1 large sweet potato
  • 3 Tablespoons tahini
  • 2 Tablespoons fresh lemon juice
  • ½ teaspoon salt, plus more to taste
  • 1 cloves garlic, minced
  • ¼ teaspoon cumin
  • cayenne pepper, optional
  • drizzle of olive oil, for serving
  • dash of paprika, for serving


  • Peel and chop your sweet potato into cubes. Add to steamer basket (I used my Always pan), cover and let steam for about 15 minutes, or until sweet potatoes are fork tender.
    Sweet potato chunks in a steamer basket.
  • Add cooked sweet potatoes to a food processor along with tahini, lemon juice, salt, garlic, cumin and cayenne, if using.
    Ingredients for sweet potato hummus in a food processor.
  • Process on high until smooth and creamy and no chunks of sweet potato remain (about 3-4 minutes).
    Sweet potato hummus blended in a food processor.
  • Transfer to a bowl for serving. Top with a drizzle of olive oil, cayenne pepper and/or paprika. Serve with chopped veggies or pita chips for dipping.
  • Store any leftovers in the fridge in an airtight container for 4-7 days.


Serving: 1/4 cup | Calories: 114kcal | Carbohydrates: 8g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 301mg | Potassium: 133mg | Fiber: 2g | Sugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dips/Spreads, Snack
Cuisine: American
Keyword: sweet potato hummus
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating


  1. 5 stars
    So yummy! I did add some olive oil while it was in the processor since it was very thick after running on high for 4 minutes. Delicious! What a great way to enjoy sweet potatoes and a new way to make hummus! Thanks Brittany.

    1. So glad you loved this hummus! Thanks for making it and for coming back to leave a review. I so appreciate it!

  2. 5 stars
    I’m taking this for a Friendsgiving appetizer potluck tomorrow night to ensure there’s at least one nutritious option. I wanted to make your baked pita chips, too, but I just wasn’t that ambitious tonight!

    I’d never steamed sweet potatoes before and not only were they great in this recipe, I made extras for meal prep at the same time.

    I did add a touch of water to the food processor to loosen up the tahini. It is super smooth and even my husband who hates sweet potatoes gave it a thumbs up!

    1. WOO! I am so excited to hear that this recipe is a hit, Lou Ann. I hope you have a great time at your Friendsgiving! Thank you for sharing your review + star rating, I so appreciate it!