This spicy sweet potato hummus with chickpeas and cayenne pepper is a smokey and creamy dip! Served with pita chips or veggies, it’s an easy appetizer or snack.
Why You’ll Love This Sweet Potato Hummus
This sweet potato hummus is a yummy twist on a classic Middle Eastern dip, but you’ll be making it a weeknight favorite for more than its flavor.
- Freezer-friendly. Pop it out of the freezer for an effortless appetizer or snack throughout the week.
- Easy. The oven and blender do 95% of the work. All you need to worry about is enjoying it!
- Great for leftovers. To save yourself some time, use leftover mashed sweet potatoes for the same yummy results.
- Prep-friendly. Roast the sweet potatoes in advance so all you have to do is process the hummus before lunch or dinner.
- Travels Well. Heading to a party and need an appetizer? This hummus travels very easily and is well loved by many. Even my kiddos love this hummus with the bonus of their favorite sweet potatoes!
Looking for a classic hummus? Check out my easy hummus recipe too.
What You’ll Need
This sweet potato hummus uses several ground spices for a burst of smokey, earthy, and spicy flavors. Check the printable recipe card at the bottom of the post for exact ingredient amounts.
- Sweet Potatoes: Boiled, baked or even Air Fryer Sweet Potatoes will all work.
- Garlic
- Canned Chickpeas: Feel free to use homemade if you have them on hand.
- Tahini: Tahini are ground sesame seeds, which are a big part of that classic hummus flavor.
- Lemon Juice: Lime juice will work too, but reduce the amount by half.
- Olive Oil: Avocado oil also works well.
- Brown Sugar: Light or dark brown sugar are great. If you want to use natural sugar, you could also use honey or agave.
- Spices: Ground cumin, cinnamon, cayenne pepper, and salt add warmth and flavor to the dip. You can use allspice in place of the cinnamon and omit the cayenne pepper if you’re not a fan of heat.
How to Make Sweet Potato Hummus
Aside from roasting the sweet potatoes, it’s pretty much the same process as with any blended dip. Check the recipe card at the bottom of the post for more detailed instructions.
- Roast the sweet potatoes. Preheat the oven and wrap each sweet potato in foil. Bake until tender. Peel the sweet potatoes and set them aside.
- Blend it. Process the garlic and chickpeas until almost smooth. Add the tahini, lemon juice, olive oil, brown sugar, and spices. Blend again until smooth. Add the sweet potatoes and process until completely combined.
- Serve. Add the hummus to a bowl and serve it with pita chips. Enjoy!
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Tips & Variations
These tips can take any hummus recipe to the next level, whether it’s made with sweet potatoes or not.
- Make it spicier. Add 1 small chipotle in adobo into the hummus for extra heat. It’s amazing!
- Make it silkier. If you really want to get extra, like Middle Eastern households do it, peel the chickpeas for a smoother and silkier hummus. I personally don’t mind the texture with skins, but this is an option if you are particular about texture.
- Add baking soda. If you’re making homemade chickpeas, add 1 teaspoon of baking soda to the water. It helps soften the chickpeas, resulting in a creamier spread.
- Swap the tahini. Sugar-free almond, cashew, and sunflower butter provide a similar flavor-profile and texture.
- Use mashed sweet potatoes. Leftover mashed sweet potatoes will save you lots of time for this recipe so add them right in if you’ve got some on hand.
What to Serve with Sweet Potato Hummus
This sweet potato hummus is best served with pita chips or on warm Homemade Pita, with fresh vegetables or even Falafel for a crunchy appetizer. You can also use my Homemade Tortilla Chips or Air Fryer Tortilla Chips.
For parties, I like to serve it as a trio of dips with pita chips. Here are a few more great options to pair with this sweet potato hummus:
- Easy Homemade Hummus
- Tzatziki
- Spinach and Artichoke Dip
- Strawberry Watermelon Salsa
- Best Texas Caviar
How to Store
- Fridge: Once fully cooled, refrigerate in an airtight container for up to 5 days. Keep it away from heat and sunlight when on the counter for serving. Homemade hummus can be served chilled or at room temperature.
- Freezer: Pop it into freezer-friendly containers in serving-size portions. This is so you don’t have to worry about thawing tons of hummus later on. Freeze it for up to 3 months. Transfer it to the fridge a night before serving and enjoy.
More Easy Dip Recipes
- Marshmallow Fruit Dip
- Frijoles Puercos (Mexican Bean Dip)
- Crockpot Jalapeño Corn Dip
- Restaurant Style Salsa
- Hot Spinach Dip
- Hot Crab, Corn and Bacon Dip
Yield: 3 cups
Spicy Sweet Potato Hummus
This easy sweet potato hummus is loaded with cayenne pepper for a spicy kick. Served with pita chips, it's a creamy, dreamy dip!
Ingredients
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Instructions
- In a large food processor (or powerful blender), puree garlic cloves and chickpeas. Add tahini, lemon juice, olive oil, brown sugar, and spices. Puree until smooth, scraping down the sides as needed. Then add sweet potatoes and puree until completely combined.
- Serve immediately at room temperature with pita chips or vegetables, or store in an airtight container in the fridge until ready to serve.
Notes
Brown Sugar: Light or dark brown sugar are great. If you want to use natural sugar, you could also use honey or agave.
Lemon Juice: Lime juice will work too, but reduce the amount by half.
Make it spicier. Add 1 small chipotle in adobo into the hummus for extra heat. It’s amazing!
Make it silkier. If you really want to get extra, like Middle Eastern households do it, peel the chickpeas for a smoother and silkier hummus. I personally don’t mind the texture with skins, but this is an option if you are particular about texture.
Add baking soda. If you’re making homemade chickpeas, add 1 teaspoon of baking soda to the water. It helps soften the chickpeas, resulting in a creamier spread.
Swap the tahini. Sugar-free almond, cashew, and sunflower butter provide a similar flavor-profile and texture.
Storage: Once fully cooled, refrigerate any leftovers in an airtight container for up to 5 days. Keep it away from heat and sunlight when on the counter for serving. Homemade hummus can be served chilled or at room temperature.
Freeze: Pop it into freezer-friendly bags in serving-size portions. This is so you don’t have to worry about thawing tons of hummus later on. Freeze it for up to 3 months. Transfer it to the fridge a night before serving and enjoy.
Nutrition
Serving: 1, Calories: 137kcal, Carbohydrates: 18g, Protein: 4g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 5g, Sodium: 189mg, Fiber: 4g, Sugar: 5g
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This recipe is absolutely fantastic! I just finished making it (again) and it is still slightly warm (my sweet potatoes were fresh from the oven). This time I used 1T light brown sugar and 1T dark brown sugar. Yum-O! Thank you so much for posting! I love it!
is it alright if i substitute the tahini with sesame seeds?
I have never tried it because the Tahini is an actual paste with added oil. I do not think regular sesame seeds would be a good substation for it. However, I know you can make your own Tahini with sesame seeds!
I made this today and it turned out great! Really easy to make as well. Something I’ll definitely make in the future 🙂
I saw your recipe on Pinterest and made it this afternoon, it is SOOOOO good! Thanks for sharing!
loved it. shared it (http://wp.me/p1cn3Q-rm). linked it to you! you are awesome.
I had to come back and tell you that I made your recipe above using pumpkin, eating some right now and nom nom nom it is goooood! (Also thought I’d try substituting sesame oil for the olive oil. Very savory!)
I can’t wait to try it with pumpkin!!
Sweet Potatoes and Hummus? Sounds fabulous. I can’t wait to try it!
Oooh, looks yummy! I don’t have any sweet potato at the moment, but I do have a can of pumpkin. I think I’ll try a variation for Super Bowl snacks today!
I need this in my life!!
I love the idea of freezing hummus! I wonder if you could freeze it in ice cube trays like baby food, so you could easily pull out a serving at a time?
I don’t know if you can…but if you try it out and it works you have to come back and let me know! That is a brilliant idea!
THIS IS DELICIOUS!! Just made it 30 minutes ago and I love it!
Yay! So glad you like it!!
I made some cinnamon baked pita chips yesterday to go with my new batch. So good!
I’m not a huge hummus fan but my husband is so I made this tonight for him. Go figure, I liked and he didn’t! Delicious and so healthy!!!
Ha! I love that! 🙂
oh my it looks delicious! I would love to dip everything in it
I made Sweet Potato “hummus” (no tahini) once, but I think your recipe sounds better!
The recipe looks great.
I totally agree with you about chickpeas — so dry! But I do love hummus. This recipe is great. I’ve never thought about using sweet potatoes but what a perfect idea. Beautiful, too!
I’m such a sweet potato freak! Gotta make this!
I love sweet potatos – so this is a must make!
I love everything about this hummus!
Sweet potatoes + hummus!! Ohhh mmyyy… I want to eat alone – hold the chips and I may have to lick the bowl clean 😉 delicious!