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Spicy Sweet Potato Hummus

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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?

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Spicy Sweet Potato Hummus
4.8 from 18 reviews
Author: 
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!
Ingredients
  • 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
Instructions
  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.
Notes
  • 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!
Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate.

 

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

    Reply

      • 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.

        Reply

  10. 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. :)

    Reply

  16. 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!

    Reply

    • 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!

      Reply

  20. 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!

    Reply

  21. 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.

    Reply

  27. 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!

    Reply

    • 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!

      Reply

    • 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.

      Reply

      • 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.

        Reply

  28. 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!

    Reply

  29. 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. :)
    +1

    Reply

  32. 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

    Reply

  35. 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!

    Reply

    • 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!

      Reply

    • 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.

      Reply

      • 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.

        Reply

    • 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.

      Reply

  36. 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!

    Reply

  37. 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!

    Reply

  38. 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!

    Reply

  39. 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

    Reply

  40. 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.

    Amanda

    Reply

  42. 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.

    Reply

  43. 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!

    Reply

  44. 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!!

    Reply

  45. 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!

    Reply

  48. 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.

    Reply

    • 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!

      Reply

  50. 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!

    Reply

  53. 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.

    Reply

  54. 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

    Reply

  56. 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,

    Kirby

    Reply

  57. 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?

    Reply

  59. I have some leftover sweet potatoes in the fridge, but they’re boiled, not baked. Do you think that will make much of a difference in flavour?

    Reply

    • Hi Anne, I’m sorry I didn’t answer you sooner, and I wish I had a better answer! I’m not sure. I would suspect that roasted sweet potatoes would have a little more flavor from the caramelization that happens against the hot pan, but you’d probably still end up with tasty hummus with the boiled sweet potatoes.

      Reply

  60. Another serving proposition (popular in the Middle East):

    Pour a little olive oil on top and sprinkle some chopped parsley.

    Reply

  61. Made this tonight for Thanksgiving cocktail hour and I had to hide it way back in the fridge so I don’t eat it all with a spoon. Amazing thanks for this recipe

    Reply

  62. Hello…I found this recipe through High Carb Hannah. I made a slight adjustment to it, instead of chickpeas, I added blackbeans and more lemon juice to smooth out the flavours. It was a hit! Thank You.

    Reply

  63. Hi there, great to have found your website…thanks!! Just wondering if you can omit the tahini in your spicy sweet potato hummus??? Thanks in advance. Kerry

    Reply

  64. Delicious. Also works great w sweet potatoes cooked in the pressure cooker- 8 mins and done!- or microwave. Enjoy!

    Reply

  65. Didn’t have any tahini left in pantry, but totally loved the combination. The sweetness shouldn’t have been a surprise, but it was. Quite wonderful!

    Reply

  66. Wow, made this last night. Had an already cooked sweet potato sitting in my fridge that I wasn’t sure what I was going to do with. Seriously seriously good. Mine was the opposite of dry. Like a big orange spicy pillow. Your recipes never disappoint!!

    Reply

  67. Made this hummus tonight, using one medium sweet potato and about a third of a package of dried lentils I cooked. It is sooo yummy! My adjustments: less of everything else since i I started with smaller portions of garbanzos and potato; my blender was struggling so I used a few splashes of almond milk along with a single splash of dark maple syrup to thin it out a bit. The end result is a pretty color, creamy and with interesting, tantalizing flavors. Taking most of it on a girls road trip so we can snack healthily! Bookmarking this page for future reference. :-)

    Reply

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