Sweet Potato Hummus

Sweet Potato Hummus

Made  times
mickdee 74

"I wanted something easy and fitting for an autumn gathering. I found this recipe and altered it to make it even easier to make. It is a nice combination of naturally sweet and typically savory. Serve with pita wedges, crackers, or cut veggies."
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1 h 20 m servings 75 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 75 kcal
  • 4%
  • Fat:
  • 2.3 g
  • 4%
  • Carbs:
  • 12.2g
  • 4%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 83 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Poke holes all over sweet potatoes with a fork.
  3. Roast sweet potatoes in the preheated oven until soft, about 45 minutes; let cool. Cut sweet potatoes in half lengthwise.
  4. Combine garbanzo beans and olive oil in a blender and pulse several times to mash. Scoop flesh out of sweet potato peels and add to the blender; pulse to combine. Add tahini, lemon juice, lemon zest, cumin, coriander, white pepper, and sea salt to mixture; blend until smooth, adding reserved garbanzo bean liquid as needed to make a smooth, creamy hummus.


  1. 18 Ratings

Most helpful positive review

Using 2 large sweet potatoes instead of 3 and 3 T sesame seeds instead of tahini, I found this to be delicious, especially with chunks of apples!

Most helpful critical review

I didn't have ground coriander so I added fresh parsley. I thought the recipe needed more flavor. Just ok.

Using 2 large sweet potatoes instead of 3 and 3 T sesame seeds instead of tahini, I found this to be delicious, especially with chunks of apples!

I loved this recipe, and even my kids who don't really like hummus and definitely don't like squash, ate it. I had some roasted butternut squash so I used that instead of sweet potatoes. I als...

In all fairness, I didn't really follow the recipe.. skipped the garbanzo beans all together and just used sweet potatoes. Added cumin, garlic, olive oil, chili oil, salt and tahini to taste. I...

Oh wow! This is one of the best recipes on this site. Absolutely LOVE it!! The coriander is a key ingredient and gives the recipe a distinctive taste. Please do not make the recipe without i...

I love this recipe. I use 3 Tbsp of olive oil,one clove of garlic,( I make my own tahini by roasting sesame seeds and grinding, so easy), added 4 Tbsp of lemon juice and lime zest because I use...

I really liked this recipe a lot, and will be making it again. I'm giving it four stars, because I felt that something was missing. I added a couple of cloves of garlic as per others' suggesti...

Amazing recipe. We loved it. We substituted 2 Tbsp sesame seeds, toasted and ground up and a bit more olive oil for the 2 Tbsp tahini.

Just finished with this recipe,it is definitely a keeper finished the top with a stream of molasses and pine nuts.It`s beautiful to!

I love this recipe - as many do, I just tweaked after I made it the first time to add more of the spices that I love - the original recipe itself is very good!

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