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+ servings
finished dip in bowl
Course Appetizer

Sweet Potato Hummus

By: Elysia
Servings 32 servings (each serving is about 1 tbsp.)
This smokey sweet potato hummus is super favourable and can be used as a healthy spread or dip! It’s also low in calories, vegan and gluten-free! What’s not to love?
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins


  • 1 large sweet potato
  • 1 can 15 oz chickpeas, drained, rinsed (about 2 cups cooked chickpeas)
  • ¼ cup tahini
  • ¼ cup fresh lemon juice
  • 3 tbsp. extra virgin olive oil
  • 2 cloves garlic minced
  • 1 tsp. sea salt
  • 2 tsp. smoked paprika
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin


  • Peel sweet potato and cut up into 1 ½ inch cubes. Bring potato cubes to a boil over medium high heat. Once it starts to boil, turn down to low and simmer for 15-20 minutes, or until sweet potato is soft when pricked with a fork. Alternatively, you can roast or microwave the sweet potato to cook it.
  • Place cooked sweet potato and remaining ingredients in large food processor. Cover and process until smooth. If required, add 1 tbsp. of water at a time until it reaches desired consistency.
  • Cover and chill for at least 2 hours to allow flavours to blend together.


**If you have time to cook the chickpeas from scratch, this will create the best hummus. But I get it. Sometimes, we just need quick and easy so canned can be a good alternative.
**If you have the time, I strongly recommend removing the skins from the chickpeas as much as possible as it lends a more smooth and creamy texture to the hummus. The easiest way to accomplish this is to place the chickpeas in a large bowl of water and gently roll the chickpeas between your hands. The skins should float to the surface. Discard the skins and toss the chickpeas into the food processor!
**If you want the tastiest hummus, I would recommend roasting the sweet potato. It does take a little bit longer to cook, but the roasting brings out this natural sweetness in the sweet potato that's absolutely mouth watering. 
**I strongly recommend using smoked paprika in this hummus. It brings out this amazing smokey flavour that kicks it up a notch.


Calories: 32kcalCarbohydrates: 2gProtein: 1gFat: 3gSaturated Fat: 1gSodium: 65mgPotassium: 61mgFiber: 1gSugar: 1gVitamin A: 746IUVitamin C: 2mgCalcium: 11mgIron: 1mg
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