This homemade sweet potato hummus recipe is a healthy, satisfying snack packed with fiber, protein and vegetables. If you prefer more heat, increase the sriracha to taste. Enjoy it as a dip with fresh vegetables and crackers, spoon it on sandwiches or wraps, or use it as a creamy sauce or salad dressing base.
Better Than Store Bought
Homemade hummus usually tastes fresher and more vibrant than store-bought versions. Making it at home lets you control the ingredients and adjust seasonings to your preference. This sweet potato hummus delivers a creamy texture and balanced flavor—from earthy tahini and garbanzo beans to the subtle tang of goat cheese and the warmth of spices. It’s simple to make and makes a great addition to any appetizer spread or sandwich.
Change Up Your Hummus Recipe
The classic hummus—chickpeas, tahini, olive oil, lemon and salt—will always be a favorite. Still, experimenting with other bases is a great way to add vegetables and seasonal flavors to your snacks. Sweet potato puree brings sweetness and creaminess while also boosting the nutritional value. For this version we combined sweet potato with garbanzo beans, tahini, goat cheese, fresh thyme and warm spices to create a savory, slightly smoky hummus.
If you’re not a fan of sweet potato, similar vegetable purees like pumpkin or butternut squash will work equally well. Adjust spices and texture with extra olive oil or a splash of water until you reach silky smoothness.
How Is Hummus Eaten?
Hummus is extremely versatile. Here are a few simple ways to use it:
As a Sauce Base
Turn hummus into a quick pasta sauce: sauté vegetables briefly in olive oil, then stir in hummus and a splash of reserved pasta water to create a creamy coating for noodles. It makes a flavorful, quick weeknight dinner.
As a Dip
Hummus is most commonly served as a dip. Pair this sweet potato version with fresh vegetables, pita, crackers or toasted bread for a crowd-pleasing appetizer. It also works well on a Mediterranean-style platter alongside olives, roasted vegetables and cheeses.
As a Spread
Use hummus instead of mayonnaise or other spreads on sandwiches and wraps. It adds moisture, flavor and texture while boosting fiber and protein content.
As a Dressing or Thicker Sauce
Whisk a spoonful of hummus into salad dressings or thin it with lemon juice, water or olive oil to create a creamy dressing. It also works well as a topping for roasted vegetables, grilled meats or grain bowls.
There are countless ways to make and enjoy different hummus varieties—stick to quality ingredients and adjust seasonings to suit your taste.
Healthy Hummus Recipes
- Lemon Garlic Hummus
- Healthy Hummus Varieties
- Roasted Red Pepper Hummus
Sweet Potato Hummus
Summary: This sweet potato hummus is creamy, flavorful and easy to prepare. It makes a great healthy appetizer, snack or sandwich spread. Increase sriracha if you like more heat.
By: Lee Hersh
Prep: 5 mins Servings: 6
Ingredients
- 1 1/2 cups cooked garbanzo beans (chickpeas)
- 1/2 cup sweet potato puree
- 2 tablespoons tahini
- 2 tablespoons extra virgin olive oil (EVOO), plus extra if needed
- 2 tablespoons sriracha (adjust to taste)
- 1/8 teaspoon sea salt
- 1/8 teaspoon paprika
- 1/2 teaspoon garlic powder
- 2 tablespoons fresh thyme, chopped
- 3 tablespoons fresh goat cheese, for topping
Instructions
- Combine the cooked garbanzo beans, sweet potato puree, tahini, olive oil and sriracha in a high-speed food processor. Process until smooth, about one minute, stopping to scrape down the sides as needed. If the mixture is too thick, add an extra tablespoon or two of olive oil.
- Add the sea salt, paprika, garlic powder and fresh thyme. Blend briefly to incorporate the spices evenly.
- Transfer to a serving bowl, top with crumbled goat cheese, and serve with fresh vegetables, rice crackers or pita chips.
Nutrition (per serving, approximate)
Calories: 212 kcal • Carbohydrates: 21 g • Protein: 5 g • Fat: 13 g • Fiber: 5 g • Sugar: 5 g
Nutrition information is an approximation and should be used as a general guide.
My Coñera
On a personal note: my sister got married in August and that celebration remains one of the happiest days of my life. Along with a new brother-in-law I gained two sisters: Annie and Cath. Cath, who is 21, quickly became one of my closest friends. We spend time together at the gym, enjoy weekly workouts and regular girls’ nights.
We coined the playful term “coñera” after realizing English lacks a simple word for “brother-in-law’s sister.” One night over wine we searched for a fun name and settled on that word—now it’s our inside joke.
This photo is of me, Cath and my sister in Duluth, MN this summer—missing that trip already!