Homemade Sweet Potato Hummus
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Dip into this homemade sweet potato hummus – made with few ingredients and even fewer steps!
Looking for another fun appetizer? This is perfect! Sweet potatoes are typically a fall or winter food, but you can enjoy them any time of year. It tastes amazing with some candied pecans and easy mushroom puff pastry. Talk about sweet and savory!
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I have always loved hummus. It’s definitely one of my all-time favorite dips. I love how it also makes a great spread for sandwiches and wraps.
At first, I was always so intimidated to make my own hummus. After doing some research, I realized that all it took were some easy-peasy ingredients and a food processor/blender.
How To Make Hummus With Sweet Potatoes
If you haven’t tried to add sweet potatoes to your homemade hummus, then you are in for a wonderful treat!
What You Need:
Here’s what you’ll need from the store. The exact amounts are in the printable recipe card at the bottom of this post.
Kitchen Tools Needed:
You can skip all of this and scroll down to the printable recipe card if you want. I’m just going to share a few extra tips and pictures that I think will help you as you make this recipe.
Why Sweet Potatoes?
For my first hummus endeavor, I wanted to give it a bit of a twist. This is why I decided to add some sweet potato to give it a boost of flavor.
I’m a huge fan of sweet potatoes, so I just knew this ingredient combination would be a clear winner for me.
Tahini in Hummus
I wanted to make this recipe as accessible as possible. While most hummus recipes call for tahini as a key ingredient, I opted for almond butter. It’s something we normally have in our pantry and makes for the perfect tahini replacement.
If you want quick, homemade hummus, I recommend using canned chickpeas. With canned chickpeas, there is no need to soak, cook, etc. for preparation. They can just be rinsed, drained, and dumped directly into the food processor.
What do I Serve With Sweet Potato Hummus?
As I mentioned before, you can go a really long way with hummus! I love serving mine with fresh veggies and a variety of crackers. They also go great in sandwiches and wraps. I can never have a shish-taouk sandwich without a hefty serving of hummus – it just wouldn’t be the same!
How To Store It
The key to storing homemade hummus is to keep the air off of it. Keep it in an airtight food storage container in the refrigerator. It will stay fresh for up to 5 days.
How to Make Your Very Own Hummus
Okay, folks, enough with my chitter-chatter. I am super proud to present my Sweet Potato Hummus – made from scratch and extremely easy to whip up. Enjoy!
Homemade Sweet Potato Hummus
- Non-Stick Skillet
- Food Processor
- 3 tbsp extra virgin olive oil divided
- 4-5 slices of sweet potato peeled
- 1 ½ cups canned chick peas
- 2 whole garlic cloves peeled
- 2 tbsp almond butter
- 2 tbsp lemon juice
- Salt and pepper to taste
- Add 1 tbsp of EVOO onto a non-stick skillet and heat over medium heat.
- Fry the sweet potato slices, about 2-3 minutes on each side. Remove the slices from the pan and allow to sit on a plate lined with paper towel.
- Add chick peas, sweet potatoes, garlic, almond butter, lemon juice and salt and pepper in a food processor.
- Pulse until thoroughly combined.
- Serve in a large bowl with veggies, chips, crackers and pita bread.
More Party Food Ideas
If you enjoyed this sweet potato hummus, here are some more quick and simple appetizer ideas you should try next.