Spicy Sweet Potato Hummus

spicy sweet potato hummus

Meet my new favorite snack, spicy sweet potato hummus! It’s brilliant orange and bursting with flavor, both savory and sweet. I’ve been eating it with everything: pita wedges, bite-sized vegetables, toasted bagels and quesadillas.

hummus with sweet potatoes, cayenne pepper, paprika and cumin

I’m pleased to share photos of this vegan recipe with you all, which is the first of my monthly contributions to One Green Planet. One Green Planet is “the online destination for the ecologically ethical generation” and a great resource for vegan recipes from chefs and food bloggers alike. While I certainly don’t believe that a vegan diet is right for everyone (and I do love my cheese), I fully support anyone’s commitment to consuming less meat and animal products. I hope my recipes can help in that regard.

cayenne sweet potato hummus

Whether you’re a vegan, vegetarian or self-professed carnivore, I’ve posted several savory sweet potato recipes you’ll love. This sweet potato chili is my end-all, be-all vegetarian chili recipe. It’s so good that I don’t even want to try any others. Then there’s my recipe for sweet potato fries, which includes my tips for attaining crispy fries. I’m so excited that sweet potatoes are in season that I’ve been snacking on sweet potato fries the past two nights in a row!

sweet potato hummus dip

Just in case those aren’t enough to satisfy your sweet potato tooth, I also have an easy recipe for baked rosemary and parmesan sweet potatoes and killer sweet potato enchiladas over here. For even more, check out Naturally Ella—Erin is a fellow sweet potato fanatic and is always coming up with interesting ways to serve them.

I want to know: what is your favorite way to eat sweet potatoes?

Spicy Sweet Potato Hummus
4.9 from 12 reviews
Recipe type: Dip
Prep time: 
Cook time: 
Total time: 
Vegan hummus that's bursting with flavor, both sweet and spicy. Enjoy it as a snack with pita wedges and veggies or as a spread!
  • 2 medium sweet potatoes
  • 3 tablespoons olive oil
  • 2 cups cooked chickpeas (or one can of chickpeas, rinsed and drained)
  • 3 tablespoons tahini
  • 3 cloves garlic, peeled
  • juice of 1 lemon
  • zest of ½ lemon
  • ground sea salt, to taste
  • 1½ teaspoon cayenne pepper (start with less, season to taste)
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cumin
  1. Preheat oven to 400 degrees Fahrenheit. Bake the sweet potatoes on the middle oven rack or in a baking dish for 45 minutes to an hour. They should yield to a gentle squeeze when they’re done baking.
  2. While the sweet potatoes are cooling, toss all of the other ingredients into a food processor (if you’re sensitive to spice, you may want to save the spices for last and add them to taste). Once the sweet potatoes have cooled enough to handle, use a knife or your fingers to peel the skin off of them. Add the sweet potatoes to the food processor.
  3. Blend well, and serve! I garnished mine with a light sprinkle of cayenne pepper and sesame seeds.
  • Based on recipes by My New Roots and Whole Family Fare.
  • This recipe yields 3 to 4 cups of hummus (a lot!).
  • Strangely, the hummus tasted a lot spicier on the first day, but mellowed out overnight. Please add the spices slowly and taste as you go to suit your preferences. If your hummus tastes too spicy at first, just refrigerate it for a day and try it again—it should be just right!


  1. Gena Kennedy says

    I love the Black Bean and Sweet Potato Hash from the Moosewood cookbooks! It’s perfect for chilly nights.

      • Christine says

        There is a black bean and sweet potato burrito recipe in the ‘low fat’ Moosewood Cookbook. I’ve been making this recipe for years – it’s really a great combo.

  2. says

    Hi Kate- I just stumbled on your blog and you’ve pulled me in already! I could practically live off of hummus and pita, and I LOVE your spin with the spicy sweet potatoes. As for my favorite thing to do with sweet potatoes… nothing fancy, but I do love some sweet potato fries with spicy cajun seasoning. :)

  3. emily says

    I have made the sweet potato black bean enchiladas and they were a HIT even with my boyfriend and his roommate who are not vegan to say the least. Excited to try the hummus and the chili!

    • says

      Glad to hear that you all enjoyed the enchiladas! I think you’ll like the chili and hummus just as much. I’m sure I’ll post even more sweet potato recipes this fall!

  4. says

    Mmmmm this sweet potato hummus looks just wonderful! Such a great idea. I love sweet potatoes! Just had chile-roasted sweet potato wedges with dinner last night, yummmm. I’ll have to go check out your post on One Green Planet, very cool!

  5. says

    ooooo! Amazing! I love sweet potatoes! I love adding them to chili. Homemade sweet potato fries are my go-to meal when I don’t feel like cooking a big dinner too.

  6. jen says

    made it this weekend – yum! but it was too dry and not easily mixed in my food processor. what do i need to do to make it smooth and creamy, and not grainy and dense? add more oil? water? please help!

    • says

      Hey Jen! I’m at a loss—you used baked sweet potatoes and cooked chickpeas, right? I would try putting the hummus back in your food processor and slowly drizzling in a tablespoon or more olive oil. I’m not sure water is a good idea. Please let me know if that does the trick!

    • Lyzel says

      I had the same issue, it was very dry in the food processor.
      I added some of the water I boiled the chickpeas in and loads more olive oil. I also doubled the spices and it turned out fantastic.

      • says

        Lyzel, I’m sorry your hummus was dry at first, but glad you managed to rescue it! I’m not sure why your hummus was dry in the first place. Maybe because sweet potato’s moisture content varies? I don’t know.

  7. Jill says

    These are great inspirations for sweet potatoes! I am always impressed with the combinations you come up with in your recipes. Lately, I have been enjoying sweet potatoes in tacos–roasted with some cajun spices and put in corn tortillas with melted pepper jack and avocado. Simple, but really good!

  8. says

    Hi Kate- I just stumbled on your blog and you’ve pulled me in already! I could practically live off of hummus and pita, and I LOVE your spin with the spicy sweet potatoes. As for my favorite thing to do with sweet potatoes… nothing fancy, but I do love some sweet potato fries with spicy cajun seasoning. :)

  9. says

    Hi Kate!

    I found your post on one green planet and I absolutely love your blog! Gotta say I’m a cat lover, but anything associated with the words “cookie” and “hummus” is good with me!

    Great pictures by the way

  10. says

    I love the idea of sweet potato hummus, but am wondering how you keep your tahini from spoiling. I’ve found that each container of tahini I’ve bought has gone rancid very quickly, and I don’t know why. That stuff is too expensive to waste! Thanks!

    • says

      Great question, Mia. I’ve hesitated to buy tahini because it is expensive! Are you storing yours in the refrigerator? I’ve had some last well over a month in my fridge. If you have access to a Whole Foods or similar store, you may be able to find tahini in the bulk section, which would let you just buy as much as you need. And if you are looking for other recipes to use up extra tahini, check out my roasted garlic hummus recipe, or you could substitute tahini for the peanut butter in my peanut soba noodle bowls! Hope that helps!

    • claudia says

      A friend uses sesame seeds. Just grind them first in the blender. Your hummus won’t be as smooth as with tahini, but most folks would not even notice.

      • says

        That’s a great tip, Claudia! I’ve always wondered if that would work. Tahini can be expensive and hard to find, so that’s a terrific alternative.

    • Sue R says

      You can freeze tahini for up to a year. I freeze it in small recipe size portions as I usually use it to make hummus. You’d be surprised at how many things you can freeze.

  11. claudia says

    Looks yummy! I just made Thai Curry hummus. Recipe called for pumpkin, but next time I will use sweet potatoes. My fave way to eat them (out of many) is Thai curry. I smash up the sweets to use in the sauce and add chunks of red peppers, broccoli and other veggies–chicken, too. Don’t forget to use coconut milk in the sauce!

  12. Samantha says

    Just make this and it is amazing! I never imagined in my wildest dreams that hummus and sweet potatoes would make such a perfect match. Thank you so much for the fabulous recipe!

  13. Sue R says

    I just made this and it is fabulous! We are in the middle of baseball season and dinner is often late. I have been looking for some easy take-along snacks that pack a punch. This fits the bill perfectly. Thanks so much!

  14. elyssa says

    this recipe looks amazing. I just recently found out i was allergic to white potatoes, among other things, so i have rekindled my love of the sweet potato. thanks for some great ideas! i cant wait to make this

  15. Amanda Neubart says

    I’ve made this hummus twice. The first time i made it spicy. The second i made it more sweet with some spice. Both times everyone loved it ! Healthy and delicious.


  16. says

    I make a mixture of sweet potato and milk to bake over mac n’ cheese. Another is whipped sweet potato and applesauce. My son who loves butternut squash calls it applesquash (I disguised it as such) Shhhhh.

  17. Leah says

    I made this for a laid-back superbowl night (just my husband and I) and we devoured half of it, it was so good! We loved the spiciness. I didn’t have tahini on hand but we didn’t miss it. Great recipe, really appreciated the variety from traditional hummus. Will be making this again for other get togethers with friends!

  18. jodi says

    I just made this with a mixture of sweet potato and pumpkin and it tastes AMAZING!!!!!! Thank you so much for such a delicious recipe that is so EASY to make and delicious with fresh ingredients. There is no need to buy ‘fancy’ ones at the supermarket, you could even add cashews or pinenuts to alter the flavour!!

  19. Victoria says

    When I recently found myself swimming in sweet potatoes, I turned to your archives for inspiration and stumbled across this gem of a recipe. I have some picky eaters in my family, so I was skeptical about making it, but I’m so glad I did. Everyone LOVED it. The spices are simply perfect against the sweetness of the potatoes. Thank you so much!

  20. Jas says

    I’ve made this recipe three times now and it’s turned out delicious every time!! I don’t have Tahini but I use natural peanut butter instead and that seems to work. I also usually add a tablespoon or two of agave just to give it a bit more sweetness.

    • says

      Jas, glad you’re enjoying the hummus! Peanut butter sounds like a really interesting substitution. I love roasted sweet potatoes with peanut sauce, so I have no doubt the hummus is delicious with peanut butter!

  21. Holly says

    This is super delicious but…I had to add almost 1/4 C water and at least an additional 1 T lemon juice to get it to the correct consistency so that my little food processor would get it smooth. I used 1 can of well-rinsed garbanzo beans. Maybe my sweet potatoes were too big but I don’t think so. That said, don’t let this stop you from making it because it is absolutely wonderful. Just work with it if it’s a bit too thick. Thanks for the recipe!

  22. Edita says

    Just made it. Let me quot my husband – Mr. Picky, – ” the best hummus ever! A+ !” If you would know my husband, you would know how hard it is to get such grade ;-) Thank you for sharing such great recepies. By the way – sweet potato fries became our favorite snack, too.

  23. says

    Yum! Swapped the olive oil for some chickpea liquid from the can and the consistency was perfect.
    I was in a rush so baking the sweet potatoes was a bit time consuming, so next time I might try microwaving or steaming the sweet potato instead.
    I eat houmous pretty much every day so this was a nice change!

    Thanks for another great recipe!

    Charlotte x

  24. says

    Hello! I love this recipe so much. I made mine without as much oil or tahini, and it still turned out great! The creamy sweet potato makes up for it! thanks again,


  25. Sandra says

    Loved the hummus. Shared with friends as I had plenty and they all asked for your recipe.
    I was wondering how long you think I can keep the hummus in the fridge?

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