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Sweet Potato Hummus

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Snack
Cuisine: American
Keyword: dairy free, gluten-free, hummus, sweet potato, vegetarian
Servings: 6 servings
Calories: 183kcal


  • 2 medium sweet potato
  • 15 ounce chickpeas (garbanzo beans), canned
  • 1 medium lemon
  • 2 tablespoon Tahini
  • 2 tablespoon olive oil
  • 2 teaspoon cumin, ground
  • 1 clove garlic
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground

Serve With

  • 1 cup broccoli, florets
  • 2 medium carrot
  • 1 cup bell pepper, red


  • Pierce each potato with a fork and cook in microwave for 5 minutes per each potato. Scoop out potato from skin and transfer to a food processor or high quality blender.
  • Combine drained and rinsed chickpeas, lemon juice, tahini, oil, cumin and garlic in the food processor. Puree, about 1 minute; thin with water if necessary. Season with salt and pepper and let cool.
  • Cut broccoli into smaller florets, peel and cut carrots into sticks and cut pepper into strips.
  • Serve hummus with veggies for dipping.


Calories: 183kcal | Carbohydrates: 23g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Sodium: 289mg | Fiber: 6g | Sugar: 4g