Creamy Sweet Potato Hummus (Vegan)

Ingredients

• 1 medium-large (380 g; 13.4 oz)sweet potato, roasted or boiled
• 246 g (1½ cups)cooked chickpeas
• 45 ml (3 tablespoons)tahini
• 45 ml (3 tablespoons)extra-virgin olive oil
• 60 ml (¼ cup)freshly squeezed lemon juice
• 2garlic cloves, chopped
• ½ teaspoonground cumin
• ½ teaspoonsmoked paprika
• 1 pinchblack pepper
• ¾ teaspoonsalt
• 80 ml (⅓ cup), plus more if neededwater

Instructions

1. 1

   Combine ingredients

   Put all the ingredients into a food processor.

2. 2

   Blend until smooth

   Process until smooth, pausing to scrape down the sides of the bowl as needed.

3. 3

   Adjust the texture

   Add water a little at a time and blend until the hummus is creamy and silky. Taste and adjust the seasoning if needed.

What is sweet potato hummus?

Hummus is a chickpea-and-tahini dip associated with the Levant, and this version gives that familiar combination a sweet potato twist. The sweet potato adds a mellow sweetness and a soft, creamy base.

Chickpeas and tahini keep the dip recognisably hummus, while lemon, garlic and spices provide balance. Blending everything together makes a smooth spread for snacks or meal prep.

Nutrition and macros by portion

The nutrition label shows one serving as written: 211 calories, 6g protein, 22g carbs, 12g fat.

The chickpeas and sweet potato supply most of the carbohydrates, while tahini and olive oil contribute much of the fat; chickpeas and tahini also provide protein. Serve it with plenty of crunchy vegetables for a varied snack plate.

The key ingredients

Sweet potato: use it roasted or boiled, as specified in the recipe. Make sure it is cooked and tender before adding it to the processor.

Tahini and oil: tahini brings a nutty flavour, while extra-virgin olive oil adds richness. Lemon juice helps cut through both.

Getting a silky texture

Water: the amount needed can vary with the moisture in the sweet potato and chickpeas. Add it gradually while blending rather than pouring it all in at once.

Blending: scrape down the sides if ingredients cling to the bowl. Continue processing until no large pieces remain and the mixture looks creamy.

Balancing the flavour

Lemon and salt: taste the finished dip and adjust the seasoning if needed. A little more lemon can brighten the sweet potato, while salt helps bring the flavours into focus.

Spices: cumin adds warmth and smoked paprika brings a gentle smoky note. Black pepper gives a subtle finishing lift.

How to serve it

For dipping: serve with vegetable sticks, crackers or flatbread. A spoonful also works as a spread in a sandwich or wrap.

For a meal: use it alongside a grain bowl or a plate of roasted vegetables. Its creamy texture pairs well with crisp, fresh ingredients.

Making it ahead

This hummus is suited to meal prep because it can be stored chilled and served straight from the fridge. Stir it before serving if it has settled, and loosen it with a small splash of water if needed.

Recipe notes & tips

• Use sweet potato that is tender throughout so it blends smoothly.
• Add the water gradually to control how thick the dip becomes.
• Scrape down the processor bowl if the mixture gathers around the sides.
• Taste after blending, since the lemon and salt can be adjusted to suit your preference.
• Chill any portion you are not serving straight away.

Variations

• Extra lemon: add a little more juice for a brighter, tangier dip.
• Herb finish: fold in chopped parsley or coriander just before serving.
• More spice: increase the cumin or smoked paprika for a bolder flavour.
• Chilli kick: add a pinch of chilli flakes for gentle heat.
• Seed topping: scatter sesame seeds over the hummus for a little crunch.

Common mistakes to avoid

• Adding all the water at once: the dip may become too loose; blend in the water gradually.
• Using firm sweet potato: it can leave lumps; make sure it is cooked and tender before blending.
• Skipping the scrape-down: ingredients may cling to the processor bowl; pause and scrape the sides as needed.
• Seasoning before tasting: the final balance depends on the ingredients; taste after blending and adjust.
• Overlooking the texture: a thick mixture may need more water; add a little and blend again.

How to store

Keep the hummus in a covered container in the fridge and use within 3–4 days. Stir before serving; if it has thickened, mix in a little water.

Frequently asked questions