Sweet Potato Hummus

Sweet Potato Hummus

This bean free hummus is a game changer in terms of snacking. I replaced traditional chickpeas with roasted sweet potato and then blended up it with otherwise standard ingredients. The trick is adding in a good amount of water to make it super creamy and dip-able.

Sweet Potato Hummus





1 large sweet potato (1 1/2 pounds), peeled, cut into large chunks
2 garlic cloves, smashed
1 Tbs. extra virgin olive oil
3/4 cup filtered water
1/4 cup pure tahini
2-3 Tbs. lemon juice
1/2 tsp. fine sea salt, to taste


  • Preheat oven to 375 degrees and line a baking sheet with parchment paper. Toss sweet potato and garlic with olive oil and arrange in a single layer on the baking sheet. Roast, tossing halfway through, until garlic is golden and the sweet potato is tender and browned in a few spots, about 40 minutes. (If garlic is browning too quickly, remove at the 20 minute mark, and continue cooking the potatoes until tender.)

  • Let the potatoes and garlic cool slightly, then transfer to a food processor or blender and purée until smooth. Add tahini, 2 tablespoons lemon juice, and salt, then pulse to incorporate. With the motor running, gradually add the water. The final mixture should be the consistency of hummus. If needed, add a little more water. Taste and season with more salt or lemon, as desired.

  • NOTE: Hummus can be made up to 3 days ahead. Bring to room temperature before serving.


Recipe developed for SWW® by Erin Parekh