Combine three simple ingredients to make a creamy Sweet Potato Hummus. You can make it sweet or savory in flavor, and serve it up with sliced veggies and crackers for a super simple snack, lunch component, or appetizer to share.
I love adding mashed sweet potato to all sorts of recipes to add creaminess and natural sweetness and this hummus recipe is a great example! It’s super simple with only a handful of ingredients and pairs really nicely with a range of foods.
We like it with crackers or toast and veggies like cucumbers, sliced carrots, and snap peas as either a healthy snack for kids or an easy cold lunch idea for kids.
You can serve this as a dip; spread it on tortillas, toast, or sandwiches; or in a Hummus Wrap.
The savory version is similar to regular hummus, though with a sweet undertone from the sweet potato. The sweet version tastes like cinnamon sweet potatoes and may be more appealing to the kids. You could divide the batch in half and make both flavors to see which everyone prefers!
(You may also like my Sheet Pan Sweet Potato Hash, Sweet Potato Chips, Sweet Potato Smoothie, or Sweet Potato Waffles.)
Ingredients You Need
Here’s a look at what you’ll need to make this easy Sweet Potato Hummus recipe so you know what to have on hand and ready to go.
- White beans: I like to use white beans, either Great Northern beans or cannellini beans, in this hummus since they blend very smooth and pair well with the flavor of the sweet potato.
- Mashed sweet potato: Plan to make this ahead of time or you can use plain sweet potato baby food from the supermarket.
- Olive oil, plain Greek yogurt, OR tahini: Any of these help the hummus blend easily so you can choose the one you prefer.
- Cinnamon OR cumin: You can make this Sweet Potato Hummus a little sweet or a little savory with either of these spices.
TIP: I have a sweet or a savory version so you can choose the most appealing flavor profile!
Step-by-Step Instructions
Here’s a look at how to make this Sweet Potato Hummus recipe. Scroll down to the bottom of the post for the full information, including the amounts and the timing.
Step 1. Prepare your sweet potato.
Step 2. Rinse and drain your beans. (This will help them taste great and remove any extra salt.)
Step 4. Serve as a dip or spread.
TIP: You can make this ahead or store leftovers in an airtight container in the fridge.
Frequently Asked Questions
This recipe uses white beans in place of chickpeas for hummus. You can use garbanzo beans instead of white beans if desired.
Yes, either will work. You may need to stop either one to scrape down the sides and use the stick that came with your blender to help the mixture move around easily. It is thick, so you may find it easier to use a food processor—I’ve done it in both!
Tahini adds smoothness to the texture, as well as a wide variety of vitamins and minerals. However, you can choose to use olive oil or plain greek yogurt in its place.
Making Hummus with a Blender or Food Processor
Yes, either will work. You may need to stop either one to scrape down the sides and use the stick that came with your blender to help the mixture move around easily. It is thick, so you may find it easier to use a food processor—I’ve done it in both!
How to Store
Store any leftover Sweet Potato Hummus in an airtight container in the fridge for up to 5 days.
Best Tips for Success
I’d love to hear your feedback on this recipe if you try it for your family, so be sure to leave a comment and rate the recipe to share your experience!
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Prepare the sweet potato. It should be cooled or at room temperature before making the recipe.
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Rinse and drain the beans in a colander.
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Place the sweet potato, white beans, and olive oil, yogurt, or tahini into a blender or food processor. Add the options to make it sweet or savory.
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Blend until smooth, stopping to scrape down the sides of the bowl as needed, and adding 1/4-⅓ cup water to make a hummus-like consistency.
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Serve with sliced veggies, apples, pears, whole grain crackers, graham crackers, or pretzel sticks as a snack.
- Store any leftovers in an airtight container and store in the fridge for up to 5 days.
- You can also spread this onto toast or tortillas, or make it into a wrap by rolling it in a tortillas with shredded carrots or lettuce.
- You can use garbanzo beans instead of white beans if desired.
- Roasted Sweet Potato or Crockpot Sweet Potato works well in this recipe. You can do that step up to 3 days in advance. Or you can use canned sweet potato puree.
Calories: 138kcal, Carbohydrates: 19g, Protein: 5g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 16mg, Potassium: 386mg, Fiber: 4g, Sugar: 1g, Vitamin A: 3145IU, Vitamin C: 1mg, Calcium: 57mg, Iron: 2mg
This post was first published October 2020.