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–+ servings
A bowl of sweet potato hummus surrounded by various vegetables and pita chips for dipping.
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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 Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dips/Spreads, Snack
Cuisine: American
Keyword: sweet potato hummus
Servings: 5
Author: Brittany Mullins

Equipment

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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