This easy to make, nutritionally packed sweet potato hummus is full of flavor. Savory, creamy goodness drizzled with healthy olive oil – who could ask for more?
I am a big fan of appealing, flavorful dishes. There’s just something about diving into a dish of goodness when it looks bright and savory – and is brimming with color.
And, I love seasonal veggies and fruits. In the summer, I go for watermelon, cucumber, zucchini, and just about every type of greens in the garden. In the fall, it’s all about pumpkin, apples, carrots, cranberries, and sweet potatoes.
I also love a good staple food I can enjoy year-round.
And that is why I love this sweet potato hummus recipe.
Sweet potatoes are bursting with color and have a sweet and savory flavor that is hard to resist. Not to mention that they are packed with fiber, vitamins, and minerals. Yep, all of that in this one vegetable.
Another reason why I love this sweet potato hummus recipe!
Hummus is great, isn’t it? I like taking different flavors and making new hummus recipes, like my avocado hummus recipe and this black bean hummus recipe. What can I say? I love creative hummus recipes. Okay, okay…I love EATING hummus recipes 🙂
And, hopefully, from now on, you will too. Because this sweet potato hummus is the perfect mix of flavors. Think the trademark earthy flavor of hummus combined with the sweetness, color, and aroma of sweet potatoes. It’s also vegan, gluten-free, and paleo.
And, the best sweet potato hummus recipe you’ll ever make!
HOW TO MAKE SWEET POTATO HUMMUS
This sweet potato hummus is also one of the easiest sweet potato recipes you’ll try. Here is a quick rundown of how to make it:
- Cook the sweet potatoes and remove their skin, if desired (my favorite method is to roast them – you can use leftover roasted sweet potatoes and save time!)
- Add all the ingredients to a food processor
- Blend until the hummus is a smooth consistency
- Garnish with a drizzle of olive oil, some paprika, and a few sprigs of garlic
Poof: Sweet potato hummus success!
ARE SWEET POTATOES GOOD FOR YOU?
We all hear about potatoes and the debate over whether they’re healthy.
No worries, enjoy them as much as you like! Yep, here comes a list of the benefits of sweet potatoes.
- Highly nutritious
- High in antioxidants, particularly beta-carotene
- Rich in vitamin B6
- Full of potassium
- A great source of fiber
- A complex carb
- Totes delicious
What this means is sweet potatoes are great for your digestive system and eye health, and fit right in with a clean eating lifestyle. Plus, they make a scrumptious paleo hummus.
WHAT TO SERVE WITH SWEET POTATO HUMMUS
Once you make sweet potato hummus, you’ll want it all the time. I’m serious here, folks. It’s an addictive-in-a-good-way kind of food. I love love, love sweet potato hummus with just about everything, including these ways:
- Use it as a dip for crunchy veggies like celery and peppers
- Serve alongside Baked Pita Chips
- Spread it on Healthy Homemade Spinach Tortillas
- Substitute it for mayo in a sandwich
- Spread it on Homemade Bagels
HOW TO ROAST SWEET POTATOES
This sweet potato hummus requires cooked sweet potatoes. If you don’t know how to cook sweet potatoes, I recommend baking or roasting them. Follow these easy steps for tasty cooked sweet potatoes.
You have 2 basic options to bake a sweet potato, either in the oven or in the microwave.
How to bake a sweet potato in the oven:
- Preheat the oven to 400°F
- Pierce the sweet potato all over with a fork
- Line a baking sheet with foil or parchment paper
- Bake for 45 minutes or until tender
How to bake a sweet potato in the microwave:
- Pierce the sweet potato several times with a fork
- Microwave for 5 minutes on a microwave safe plate
- Turn the sweet potato on the other side
- Microwave again for another 5 minutes or until tender
How to roast sweet potatoes:
- Preheat the oven to 425°F
- Peel and chop the sweet potatoes
- Drizzle the sweet potatoes with a little bit of olive oil
- Roast the sweet potatoes in the oven for 30 to 35 minutes or until they are tender
- Turn the sweet potatoes frequently so they don’t burn
Personally, I prefer the roasted sweet potatoes. I just like their taste better.
This sweet potato hummus is made with peeled sweet potatoes, but you could also leave the skin on which adds nutritional value, like extra vitamins and fiber.
WHAT IS TAHINI MADE OF?
Wondering what the heck tahini is? Quick, short answer – sesame seeds.
The longer answer is – toasted sesame seeds mixed with olive oil and blended until smooth.
If you want to make your very own tahini, all you have to do is:
- Toast the sesame seeds in a cast iron pan
- Add them to the food processor
- Add oil
- Blend until you get the desired consistency
Extra tips for making tahini:
- Buy your sesame seeds in bulk to make the recipe even more economical
- Don’t overcook the sesame seeds
- Start with 3 tablespoons of grapeseed, sesame, or olive oil and add more if needed, or until you reach the desired consistency
HUMMUS WITHOUT CHICKPEAS
Don’t like chickpeas? No problem. This is the hummus-without-chickpeas of your dreams.
I promise you’ll keep coming back for more!
Wait… Are you thinking that chickpeas are the main ingredient of hummus?
Technically, yes. You are correct. However, I decided to switch things up and use cooked sweet potato as a base in this recipe.
So here you go! Hummus without chickpeas.
And if you want another hummus without chickpeas, give the black bean hummus a try. I’m certain you’ll love that one, too.
HOW TO GARNISH SWEET POTATO HUMMUS
My faves for this irresistible sweet potato hummus are paprika, a drizzle of olive oil, and parsley. Other great garnishes are listed here:
- Tahini is made with sesame seeds, so using them as a garnish is ideal
- Add extra vitamin E and fiber with flax seeds
- Get more protein and fiber with chia seeds
- Place a sprig of rosemary, basil or thyme on top
- Garnish with chickpeas
HOW TO STORE SWEET POTATO HUMMUS
Storing hummus is totally possible but, before storing your hummus in the fridge, make sure you always place it in an air-tight container.
I also like to drizzle a little bit of olive oil on top. In case you’re wondering why, well, olive oil keeps your hummus moist. Not only that, but it will also help protect it from any air it would otherwise have to contend with. You don’t need a lot of olive oil. Just drizzle a little bit on the top and your hummus won’t dry out in the fridge.
That’s it. Now you can store hummus for up to 1 week.
MORE SWEET POTATO RECIPES
- Sweet Potato Fries
- Sweet Potato and Lentil Hash With Garlic Kale Sauteed Kale
- Sweet Potato Rolls
- Healthy Mashed Sweet Potatoes
- Easy Sweet Potato Meal Prep
- Healthy Sweet Potato Pie
- Roasted Sweet Potatoes
- Sweet Potato Lasagna
- Easy Sweet Potato Hash
This easy to make, nutritionally packed sweet potato hummus is full of flavor. Savory, creamy goodness drizzled with healthy olive oil!
- 1 large sweet potato, cooked and peeled (approx. 3 cups)
- 2 cloves garlic
- 3 tbsp tahini
- 1 1/2 tsp sea salt
- 1 tbsp freshly squeezed lemon juice
- chopped parsley, paprika, and olive oil, for garnish
Add all the ingredients (minus the garnish) to a food processor.
Blend until smooth.
To serve, top it with some fresh parsley, paprika, and a little sea salt. I love a little drizzle of olive oil over my hummus as well - it adds to the flavor and texture.
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6 thoughts on “Sweet Potato Hummus (Hummus Without Chickpeas!) | Vegan, GF and Paleo!”
This looks delicious! I’d love to use the recipe for a kids cooking class I teach, giving you proper credit, of course. Would that be ok?
Absolutely! I bet they’d love it 🙂
Oh yeah! This looks delicious!
OMG it’s so dang good!! 🙂
For those doing WW, for a 2 tablespoon serving it’s 4 points.
Thanks for helping out, Sue!
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