This creamy sweet potato hummus is a vibrant twist on a classic dip, naturally sweet, gently spiced, and beautifully smooth.

It’s the perfect make-ahead appetizer for casual dinners, festive spreads, or healthy snacking.

Vegan, gluten-free, and packed with plant-based goodness, this recipe combines roasted sweet potatoes with chickpeas, tahini, and a touch of citrus and spice for a dip that’s as satisfying as it is simple.

Creamy Sweet Potato Hummus Easy recipe

Hummus lovers, this sweet and savory twist is sure to brighten both your snack table and your plate.

Roasting the sweet potato brings out its natural sweetness and creates a velvety texture, perfectly balanced by tahini, lemon juice, and a hint of cumin.

I love serving it warm, blended with chickpeas, drizzled with olive oil, and finished with a sprinkle of Espelette pepper for a gentle kick.

Pair it with carrot sticks, cucumber, seeded crackers, or warm pita. It keeps well in the fridge for up to three days in an airtight container.

No tahini? Swap in almond butter or toasted sesame seeds.

For party platters, top with sesame seeds, chopped herbs, or crushed nuts. A squeeze of lemon at the end sharpens everything beautifully.

Key Ingredients (with Substitutions) for this sweet potato hummus

2 medium sweet potatoes : Roasted to intensify flavor and achieve a soft, velvety texture
3 garlic cloves : Use raw for punch, or roast for a mellow, caramelized note
1 can (400g) cooked chickpeas : Drained and rinsed (~240g net); base of the hummus
60 ml tahini : Smooth sesame paste; swap for almond or cashew butter if needed
Juice of 1 lemon : Adds brightness and balances sweetness
2 tbsp olive oil : Adds richness; drizzle more on top for serving
1 tbsp ground cumin : Warm, earthy flavor that pairs beautifully with sweet potato
1 tsp ground cinnamon : Optional, but adds cozy, spiced undertones
¼ tsp Espelette pepper : Or use chili flakes or smoked paprika to taste
½ tsp sea salt : Adjust to taste after blending

Step-by-Step Instructions of sweet potato dip

1. Roast the Sweet Potatoes

Preheat the oven to 200°C (392°F).
Wash, dry, and pierce the sweet potatoes with a fork. Wrap in foil and bake for 35-40 minutes until fork-tender.
For less moisture: unwrap during the last 10 minutes to let steam escape.
Let cool slightly, then remove the skin.

2. Make the Basic Hummus

In a blender or food processor, add garlic, chickpeas, tahini, lemon juice, olive oil, cumin, cinnamon, salt, and Espelette pepper.
Blend until smooth. Scrape down the sides.
Add 2-4 tbsp of ice water to lighten and smooth the texture.

3. Add the Sweet Potato

Add peeled sweet potato flesh to the blender.
Blend again until creamy and uniform. Taste and adjust seasoning.

4. Serve

Spoon into a bowl, smooth the surface, and swirl with the back of a spoon.
Top with olive oil, a pinch of Espelette pepper, or your favorite garnish.

Pro Tips & Common Mistakes to Avoid When Making Sweet Potato Hummus

Making sweet potato hummus is simple, but a few smart tips can take it from good to unbelievably smooth and flavorful. Here’s how to get it just right, and what to avoid:

– Watery sweet potatoes? Unwrap them during the last 10 minutes of roasting to let excess steam escape. This prevents a soggy hummus and intensifies flavor.

– Too thick? Skip the extra oil, add ice-cold water while blending. It lightens the texture and creates a fluffier, creamier consistency.

– Too sweet? Sweet potatoes vary in sugar content. Balance the flavor with an extra squeeze of lemon juice and a small pinch of salt.

– Garlic overpowering? Roast the garlic cloves before blending. It tones down the sharpness and adds a mellow, caramelized depth.

– Spices too strong? Always start with half the suggested quantity, especially for cumin or cinnamon. Taste after blending and adjust gradually.

– Texture not smooth enough? Blend longer than you think, even just 60 more seconds can transform your hummus into a silky, luxurious dip. Scrape down the sides and pulse again for best results.

These simple tricks help you create a crowd-pleasing sweet potato hummus every time, creamy, balanced, and bursting with flavor.

Delicious Variations to Try

– Harissa Hummus : Add 1-2 tsp of harissa paste for a North African kick

– Zaatar Twist : Mix in 1 tbsp zaatar and top with olive oil + lemon zest

– Roasted Garlic Version : Use 6-8 cloves of roasted garlic instead of raw

– No Tahini? Try 2 tbsp almond butter or blend 2 tbsp toasted sesame seeds with 1 tsp sesame oil

– Protein Boost : Add 100g extra chickpeas + a splash of aquafaba (chickpea water)

– Smoky Flavor : Use smoked paprika or chipotle powder

– Herby Finish : Blend in a handful of cilantro, parsley, or mint and a dash of sumac

Sweet Potato Hummus : Creamy appetizer

Creamy Sweet Potato Hummus Easy recipe

Key Ingredients (with Substitutions) for this sweet potato hummus