By: Denise Bustard62 Comments
Posted: 4/6/20Updated: 12/16/20
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This smoky sweet potato hummus is kicked up a notch with sweet potatoes, chipotle and lime. Ready in 20 minutes, this is a healthy, protein-packed snack!
Homemade hummus is about a thousand times more delicious than the store-bought stuff. It is also SO easy to make in a variety of flavors, like these 7 Amazing Hummus Recipes. This smoky sweet potato hummus is delicious and flavorful and super creamy thanks to the sweet potato!
Hummus is such a great protein-packed snack for serving with pita chips, crackers, or veggies.
While I love a good classic homemade hummus, sometimes it's fun to get creative with the flavors.
This smoky hummus recipe is a reader (and personal) favorite! It's slightly sweet, smoky, creamy, and delicious.
Reasons you'll ♡ smoky sweet potato hummus
- it's vegan and gluten-free
- a fun and unique spin on hummus with sweet and smoky flavors
- protein-packed and is great for meal prep
Recipe video
Wondering how this hummus recipe comes together? Watch this 1-minute video to see how easy it is to prep! You can find more recipe videos on my YouTube channel.
Don’t forget topin this postto save it for later!
Let's talk ingredients
- sweet potato - which we will be steaming before pureeing into the hummus
- chickpeas - you can use canned cooked chickpeas, but for the creamiest hummus, I like to cook my own chickpeas from scratch
- chickpea liquid- don't throw it away, we are adding it into the hummus to make it creamy and smooth
- garlic, tahini, and olive oil - essential for any great hummus recipe
- adobo sauce - from a can of chipotle peppers...add in 1-2 chipotles to make it spicy!
- spices - salt, cumin, coriander, chili powder
- lime - to balance out the rest of the flavors and bring a little southwest flair to the hummus
Meal prep tips
- start by steaming your sweet potato - you can do this on the stove or in your Instant Pot
- reserve the liquid from your can of chickpeas to add in to thin out your hummus as needed
- you will need a food processor for this recipe, a high powered blender *may* work but has not been tested
- storage - this hummus keeps well in the fridge for up to 1 week and can be frozen for up to 3 months
Find my favorite food processor and other kitchen toolsin my shop!
Is this hummus spicy?
If you add the chipotle pepper, it will be slightly spicy. To make the hummus smoky without the spice, skip the chipotle pepper and just go for adobo sauce.
Up the spice factor by adding 2 chipotle peppers - or more to taste.
Can hummus be frozen?
Yes! I like to freeze mine in mason jars (leave ¼ empty to account for expansion, and leave the lids ajar until frozen solid).
Can I use chickpeas cooked from scratch (instead of canned chickpeas) for these hummus recipes?
You absolutely can, and your hummus will be even smoother. Swap the chickpea canning liquid with cooking liquid, but reduce it by half, adding in more at the end if needed.
See my Instant Pot Chickpeas Recipes.
Looking for more hummus recipes?
- Creamy Avocado Hummus
- Black Bean Hummus
- Roasted Red Pepper Hummus
- Roasted Garlic and White Bean Hummus
- Creamy Chocolate Dessert Hummus
This post was originally published in 2014. It has been republished in 2020 with new photos, recipe tips and a video.
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Smoky Sweet Potato Hummus
4.84 from 6 votesPrep Time: 10 minutes mins
Cook Time: 10 minutes mins
Total Time: 20 minutes mins
Print Rate
Hummus is kicked up a notch with sweet potatoes, chipotle and lime. This hummus is lower in calories than regular hummus, although you'd never know it!
12
Ingredients
- 11 oz sweet potato (peeled and cut into 1 inch cubes -300 g, roughly 3.5 cups or 2 small sweet potatoes)
- 1 lime (juiced)
- 1 clove garlic (minced)
- 15 oz chickpeas (or 19 oz; drained but reserve the liquid)
- ¼ cup tahini
- ¼ cup olive oil
- 1 ½ tablespoons adobo sauce (from a can of chipotle peppers)
- 1-2 chipotle pepper (optional; for spice)
- ½ teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon chili powder
- chickpea canning or cooking liquid (reserve from can or pot)
Instructions
Fill a pot with 2 inches of water. Add a steamer basket and sweet potatoes. Bring to a boil, reduce heat, and simmer for 15-20 minutes, until sweet potatoes are fork tender. Drain and rinse under cold water to cool.
To a food processor fitted with a steel blade, add the lime juice, garlic, chickpeas, tahini, olive oil, adobo sauce, chipotle, spices and sweet potato.
Blend on high and drizzle reserved chickpea liquid through the chute until you have the consistency you'd like.
Scrape sides of food processor and process until completely smooth.
Serve with pita bread, veggies or crackers.
Storage
This hummus may be stored in a sealed container in the fridge for up to 1 week.
It can be frozen for up to 3 months.
Video
Nutrition Information
Serving: 1/12 of batch, Calories: 159kcal, Carbohydrates: 17g, Protein: 5g, Fat: 9g, Saturated Fat: 1g, Sodium: 524mg, Potassium: 224mg, Fiber: 4g, Sugar: 3g, Vitamin A: 3747IU, Vitamin C: 3mg, Calcium: 37mg, Iron: 2mg
Author: Denise Bustard
Course: Snack
Cuisine: American
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Meet Denise Bustard
Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.
Read more...
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Reader Interactions
Leave a Comment
Diane says
Can't wait to try this 😋Reply
Denise Bustard says
I hope you enjoy!
Reply
Sam K. says
I never comment on recipes, but I had to rate this one. It is my favorite hummus and so easy! ThanksReply
Denise Bustard says
Wow! Thank you so much for taking the time to come and leave a review, I really appreciate it!
Reply
Julie H. says
This hummus was amazing! I have tried numerous hummus recipes over the years and was never very impressed. This was creamy and flavorful. I used a blender instead of a food processor which I have read creates a creamier hummus. Yum!!Reply
Denise says
Hi Julie! Wow, I'm so happy to read your comment! And great tip about the blender, I've finally gotten a Vitamix and might have to give it a try 🙂
Reply
William Yurkiewicz says
This is insanely delicious!Reply
Denise says
I'm so glad you liked it, William 🙂
Reply
Lindsey @ Baking Bytes says
Late to the party but, how much sweet potato puree do you think comes out of 3.5 cups cubed sweet potatoes? I usually just bake a bunch of whole ones at a time and have the puree in the fridge to use in whatever I feel like that day. =)
Reply
Denise says
That's a hard question, ha ha!! I googled and found this page that says that one large sweet potato is roughly 1.5-2 cups pureed. Maybe you could add a cup at a time and see how you like the taste?
Reply
Anna Doherty says
Hi Denise,
My name is Anna Doherty. I am a writer for Elon University's chapter of Spoon University. I am writing an article about tasty recipes to enjoy sweet potatoes this fall and would like to include this recipe in my article. I will give you credit for the photo and include a link to your recipe. Is that okay with you? Please let me know as soon as possible. Thanks!
Best,
AnnaReply
Denise says
Hi Anna, that's great! Thanks for the feature 🙂
Reply
David says
This hummus recipe looks amazing. I've made hummus with sweet potatoes before but sounds amazing. I'm going to try it out today.
Reply
Denise says
Thanks, David! I hope you like it!
Reply
Denise says
Yay! I'm so glad you guys liked the hummus, Rebecca! In a moment of weakness, I bought some storebought sweet potato hummus and was SO disappointed. Home made is the way to go 🙂 Have a great week-end and thanks for reporting back 🙂 🙂
Reply
Dannie says
Thank you for posting this recipe!
It was amazing!
I made mine without the chipolte pepper and adobo sauce as my locale didn't have any, but I added half an avocado and no regrets!
<3Reply
Denise says
Hi Dannie, I'm SO glad you liked the hummus! I've been meaning to add a note that it's great without the chipotle/adobo...we've been making it for my toddler and he literally eats it by the spoonful 😉 I'll have to try adding an avocado next time, sounds delicious!
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Anne-marie says
Loved the hummus but mine made 48oz! No way that's 4 servings!! But it's delicious!!!!
Reply
Denise says
Ha, I think you're right, Anne-Marie! Maybe more like 8! So glad you liked it!
Reply
Emily says
Is the adobo sauce required or can it be switched for something? I really doubt I could locate some where I live. 🙁
Reply
Denise says
Hi Emily! I have been making this hummus fairly routinely without the chipotle or the adobo for my toddler, and it is still really tasty! If you wanted to add some spice, you could try adding a bit of hot sauce or cayenne, but I'm not sure on measurements. And if you wanted to add a smoky flavor, you could try some chipotle powder, or maybe smoked paprika. But again, I'm not sure about the measurements. I hope this helps 🙂 Have a great day!
Reply
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