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Sweet Potato Hummus

How to Make Sweet Potato Hummus

Easy to make and a rich source of beta-carotene, complex carbohydrates, fiber, vitamin C.
Prep Time 25 mins
Cook Time 10 mins
Total Time 35 mins
Course Snack
Cuisine Middle-East
Calories 3143 kcal


  • 1 medium sweet potato organic (purple if available, or traditional orange-­fleshed)
  • 2 cups garbanzos organic, pre­cooked
  • 1/3 cup tahini organic
  • 3 tbsp lemon juice organic
  • 1/2 red onion diced, organic
  • 1/3 cup olive oil extra virgin, organic
  • Sea salt and black pepper to taste


  • Wash the sweet potato under running cool water. Cut it in half, lengthwise, then cut each half into 3 lengthwise slices, and cut across these slices horizontally to produce approximately 1/2­ inch pieces.
  • Transfer the sweet potato pieces to the steamer basket for your double boiler or place them on a steamer rack inserted into any medium­ sized pot.
  • Fill the lower pot of your double boiler or a medium ­sized pot half­way full with water.
  • Transfer to your stove top, turn the burner up to high heat, and steam the sweet potato pieces until soft, about 15 minutes.
  • While the sweet potato is cooking, dice the red onion and put it, along with the tahini, lemon juice, olive oil and garbanzos into your food processor or blender. Blend until smooth.
  • Then add about half the cooked sweet potato, process until smooth. Continue processing and gradually adding the rest of the sweet potato.
  • If the hummus becomes too thick, add 2-­3 tablespoons more water, 1­-2 more tablespoons olive oil, and up to 1 more


Your hummus will keep in the refrigerator for up to 7 days.


Calories: 3143kcalCarbohydrates: 51gProtein: 356gFat: 163gSaturated Fat: 27gCholesterol: 936mgSodium: 859mgPotassium: 6097mgFiber: 8gSugar: 8gVitamin A: 20115IUVitamin C: 28mgCalcium: 884mgIron: 14.3mg
Keyword hummus, sweet potato
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