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sweet potato hummus recipe

Sweet Potato Hummus

Smooth and creamy, with a sweet-potato twist.

  • Yield: Serves 6


  • 1 large sweet potato (about 9 oz)
  • 1 (15-oz) can chickpeas, drained and rinsed
  • 5 Tbsp olive oil (+ more, as needed, for thinning)
  • 2 Tbsp tahini
  • 2 Tbsp fresh lemon juice
  • 2 garlic cloves, peeled
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ¼ tsp kosher salt
  • pinch of nutmeg


  1. Position the baking rack in the middle and heat the oven to 425°F. Wrap the sweet potato in foil and bake in a shallow baking pan until it can be easily pierced with a knife, about 45 minutes. Transfer to a cooling rack and allow the potato to cool completely.
  2. Peel the skin off the sweet potato and transfer to a food processor fitted with a blade. Add the chickpeas, olive oil, tahini, lemon juice, garlic, coriander, cumin, salt and nutmeg, and process until smooth. If the hummus is too thick, add a little extra olive oil or water and process until the desired consistency is reached.
  • Author: Dawn Lerman
  • Category: Side dish
  • Method: Cooking
  • Cuisine: American