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Sweet Potato Hummus is delicious, easy and good for you too!
Print Recipe
5 from 5 votes

Sweet Potato Hummus

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Appetizer
Author: Colleen Kennedy


  • 1 1/2 sweet potatoes roasted
  • 3 cloves garlic
  • 1 can 14 or 15 oz chickpeas (save 2 TBS of the liquid)
  • 2 tablespoons tahini
  • 1 1/2 TBS fresh lemon juice
  • 2 TBS grapeseed or olive oil
  • 2 TBS maple syrup
  • Dash of cumin
  • Pinch of Kosher salt
  • Cayenne pepper or red pepper flakes only if you want some spice
  • 1-2 TBS water if needed see notes
  • Garnish Ideas: Pepitas red pepper flakes, maple syrup drizzle, grapeseed/olive oil drizzle and or maple flakes


  • Bake your sweet potatoes for an hour at 400 degrees or until done (you want them very soft on the inside). Allow them to cool for a bit.
  • Scoop out the potatoes from their skins (1 1/2, you can just enjoy the other half on its own) and add the rest of the hummus ingredients to your food processor.
  • Pulse a half dozen times and then blend until smooth and creamy, scraping down the sides as needed. Adding additional olive oil or water if it's too thick.
  • Taste and adjust seasonings.
  • If you want it sweeter, add in more maple syrup.
  • Scrape your Sweet Potato Hummus into a shallow bowl, drizzle with maple syrup and or oil, and garnish with pepitas, red pepper flakes, maple flakes or whatever you like.
  • Serve immediately or cover and refrigerate for up to 3 days.


Everyone enjoy their hummus differently, some like it thick, some thinner. This is a foolproof recipe, just tinker with it adding in extra this or that until it's to your liking.