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dipping pita bread into a bowl of sweet potato hummus

Roasted Sweet Potato Hummus

Creamy, sweet and savory roasted sweet potato hummus with warm spices in every bite. This flavorful sweet potato hummus recipe has a full roasted sweet potato blended right in for a boost of nutrition and is wonderful served as a dip, in grain bowls, on toast and more. Learn our best tips for super creamy sweet potato hummus!

Course Dairy Free, Dip, Gluten Free, Grain Free, Nut Free, Snack, Vegan, Vegetarian
Cuisine American, Mediterranean
Keyword homemade roasted garlic hummus, roasted garlic hummus
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 servings
Calories 108 kcal
Author Monique Volz of AmbitiousKitchen.com


  • 1 15 oz can chickpeas, drained but with the liquid reserved
  • 1 1/2 teaspoons baking soda (if removing the chickpea skins -- see below for instructions)
  • 1 clove garlic
  • 1/4 cup tahini
  • Juice from 1/2 lemon (about 2 tablespoons)
  • 1 small sweet potato
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon or pumpkin pie spice
  • Optional: maple syrup to sweeten


  1. Preheat the oven to 400º F. Take a small sweet potato and poke 6 holes with a fork all over the potato.
  2. Place the sweet potato on a foil-lined sheet pan and roast it for 60 minutes, or until fork tender.
  3. While the sweet potato is roasting, drain the chickpeas over a colander, reserving the liquid in a bowl. Skip to step 8 if not removing the skins from the chickpeas.

  4. To remove the skins for creamier hummus: rinse the chickpeas and add them to a small microwave-safe bowl.

  5. Toss the chickpeas in 1 ½ tsp. baking soda and microwave them for 90 seconds.
  6. Pour the hot chickpeas into a large bowl and cover with cool water. Gently rub the chickpeas between your hands to remove the skins. Drain off the water with the skins, and repeat the process until all the skins have been removed. It may take 4-5 changes of water.
  7. Once the sweet potato is done roasting and is fork tender, cool it completely, then remove the skin with fingers and cut into large chunks. You’ll need 1 cup of roasted sweet potato.
  8. Add the chickpeas (with skins on or off), ¼ cup of chickpea liquid from the can, sweet potato chunks and all other ingredients to a food processor or blender and blend until completely smooth, about 60 seconds. If things aren’t moving around very well, you can add 2 extra tbsp. at a time of the chickpea liquid.

  9. Taste and adjust seasoning if necessary. Serve with crackers, chips, veggies, or as a sandwich spread.
Nutrition Facts
Roasted Sweet Potato Hummus
Amount Per Serving (2 tablespoons)
Calories 108 Calories from Fat 50
% Daily Value*
Fat 5.5g8%
Saturated Fat 0.7g4%
Carbohydrates 12.7g4%
Fiber 2.2g9%
Sugar 1.6g2%
Protein 3.5g7%
* Percent Daily Values are based on a 2000 calorie diet.