Sweet Potato Hummus

This sweet potato hummus blends classic chickpea hummus with mashed sweet potato for a creamier, slightly sweeter dip. Smoked paprika adds a layer of warmth, and the tahini provides the familiar nutty richness that makes hummus so addictive. Everything goes into a food processor and blitzes smooth in about a minute.

A Nutrient-Dense Snack

Sweet potatoes are one of the best sources of beta-carotene, which supports immune function and skin health. Combined with the protein and fiber from chickpeas and the healthy fats from tahini, this hummus is more nutritionally complete than most store-bought dips. Each serving has 182 calories with a good balance of carbs, fat, and protein that keeps you satisfied between meals.

How to Use It

Serve it as a dip with raw vegetables, crackers, or pita bread. Spread it on toast as a base for avocado or a fried egg. Use it as a sandwich spread or a sauce for grain bowls. It also pairs well with the baked carrot fritters from this collection for a complete snack plate.

The hummus stores in an airtight container in the refrigerator for up to five days. You can use leftover roasted or boiled sweet potato, or microwave a sweet potato until soft and scoop out the flesh. Either method works well for the mashed sweet potato base.