Made with just a few simple ingredients, this super creamy, healthy sweet potato hummus is the perfect snack dip. And it’s paleo (no beans), Whole30 compliant, and vegan.
I love hummus, but I don’t love chickpeas. They just don’t agree with me. (Don’t ask!! ?) Did you know that it’s super simple to make hummus without them?
I’ve been making vegetable-based hummus for years. I shared my recipe for Roasted Garlic Pumpkin Hummus a while back. Today I’m sharing my current hummus obsession: sweet potato hummus.
It’s slightly sweet, perfectly creamy, and absolutely addictive. You won’t be able to stop. It’s perfect for dipping those raw veggies, on top of salads, as a sandwich spread, and for adding to those fun breakfast and dinner bowls we are all seeing all over the web. You can even add water to it to make a simple salad dressing. Who doesn’t love a good dip?
Here’s the recipe deets:
- sweet potato
- olive oil
That’s it. Just your basic hummus ingredients, minus the chickpeas. I’m sort of a purist when it comes to my sweet potato hummus. It’s SO simple, delicious and tasty. But as you may know, making hummus isn’t an exact science. You can add so many things to personalize.
Here’s a few things you can add if you wish:
- fresh parsley
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- lime juice instead of lemon juice
- roasted garlic instead of fresh
- black pepper
- cayenne (for a bit of heat)
The most time consuming part of this recipe is cooking the sweet potatoes. Once you have that done, it only takes a couple of minutes to whip up. Just toss everything in the food processor and let the machine do all the work.
PRO TIP: meal prepping baked sweet potatoes for the week is a simple way to safe time and have good food available to eat during the week.
4 Ways to Cook Sweet Potatoes
❤️Dutch oven method… my personal favorite. Preheat oven to 400’F, place sweet potatoes into Dutch oven, cover, and bake until soft – usually 50-60 minutes. This makes them so soft and caramelized.
❤️baking sheet method… preheat oven to 400’F. Poke sweet potatoes a few times with a fork and place onto greased sheet pan and bake until soft – usually 50-60 minutes.
❤️Instant Pot method… pour 1 cup of water into bottom of Instant Pot. Place trivet into the bottom and place sweet potatoes onto trivet. Cook in HIGH pressure for 20-25 minutes, depending on the size of your sweet potatoes. Quick release and remove from IP.
❤️steaming method… cover bottom of pan with at water. Place steamer basket into pot and place peeled and chopped sweet potatoes into basket. Cover and steam until soft – usually about 12-20 minutes. This is the quickest way but you don’t get that caramelized flavor that roasting gives.
What I love about this sweet potato hummus is that I get to control what goes in it. Plus there’s NO PLASTIC container. Our family has committed to drastically reducing the amount of packaging/plastic we consume. It’s a real problem for the Earth and oceans.
It is estimated that just nine per cent of the world’s nine billion tons of plastic has been recycled. Most of our plastic ends up in landfills, our oceans and waterways, and the environment. 32% of the 78 million tons of plastic packaging produced annually is left to flow into our oceans. Plastics do not biodegrade. Instead they slowly break down into smaller pieces of plastic called microplastics that contaminate our water and soil. Choosing to buy products with less packaging or no packaging altogether makes a big difference.
And if you are wondering what these tasty little crackers are that I eat with my sweet potato hummus, they are my “Cheesy” Paleo Crackers. Another way we reduce packaging by making our own foods. These crackers are so easy to make and are a big hit with all the people in my house. They are gluten free, dairy free, nut free, and grain free.
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Sweet Potato Hummus (paleo, whole30, + vegan)
- Yield: about 2 cups 1x
This super creamy, healthy sweet potato hummus is the perfect snack dip. So addictive. And it’s paleo (no beans), Whole30 compliant, and vegan.
- Add all ingredients to food processor. Puree until creamy smooth. Adjust for salt and lemon.
- Drizzle with olive oil before serving.
- Store in air tight glass container in fridge for 3-4 days.
Raw garlic can have a bit of a bite. For a more mellow flavor, use roasted garlic. You can roast a head of garlic at the same time you are roasting the sweet potatoes. Simply slice off top quarter of garlic head, exposing as many cloves as possible. Place into small baking dish, drizzle with olive oil, cover, and roast until cloves are are golden, completely soft, and begin to protrude slightly from skins, about 1 hour.
This is my basic sweet potato hummus recipe. Feel free to customize as you like. Some suggestions are: fresh parsley, 1/2 tsp cumin, 1/2 tsp smoked paprika, lime juice instead of lemon juice, roasted garlic instead of fresh, black pepper, or cayenne.
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Renee Silver says
Sounds delicious. I definitely will use this recipe.
I can’t handle garbanzo beans and this recipe is great… especially made spicy!
Katja Heino says
Yay! I’m so happy. Yes, I love to add a bit of heat to this. So good.