This sweet potato hummus is an easy, healthy dip done in a few minutes. It only has 4 main ingredients and a few spices to blend together into a flavorful appetizer. Dip veggies, crackers or pita for a healthy start to a meal or snack for a party.
Have you ever made your own hummus? I know it sounds extra daunting, but it really isn’t too bad! All you need is a food processor and a few simple ingredients!
Does this recipe use chickpeas?
Do chickpeas upset your stomach or just not agree with you? Me too. I love hummus so much but sometimes my stomach doesn’t love it as much as my tastebuds do. To work around that, I wanted to make a sweet potato hummus as another healthy option!
This recipe is made without chickpeas and it just so happens to be gluten free, paleo and whole 30 friendly.
How to make sweet potato hummus
- To make this recipe, start by cooking the sweet potatoes. Peel them and then cook them in a boiling pot of water, but if you’re on a time crunch you can totally make them in the microwave.
- Combine the cooked sweet potatoes with the rest of the ingredients in the bowl of a large food processor and pulse for several minutes until all of the ingredients are broken down and the mixture becomes smooth just like traditional hummus!
Can you use frozen sweet potatoes?
Yes you can take out a step by using frozen sweet potatoes so all you have to do is cook them in the microwave.
What does sweet potato hummus taste like?
If you’re a lover of sweet potatoes you will love this! They’re the base of this savory dip and then there’s a nice garlic and herb flavor too. I love dipping carrots and celery into this!
Can you freeze it?
If you have leftovers, just place in a ziplock back and make sure it’s air tight. Place in the freezer for up to 3 months. Allow to thaw in the freezer the day or two before serving again.
I can’t wait for you to try this healthy spin on a classic hummus recipe! If you love it, don’t forget to share a picture on Instagram!
Here are a few other healthy appetizers:
Sweet Potato Hummus
- 5 sweet potatoes peeled and cut into chunks
- 1/2 cup tahini
- 3 cloves garlic
- 3 tablespoons lemon juice
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon pepper
- 2 teaspoons red pepper flakes
- roasted red peppers to top optional
- Bring a large pot of water to a rolling boil. Add the peeled and cut up sweet potatoes and cover with lid. Boil for 30-40 minutes then drain once cooked
- Add cooked sweet potatoes to the bowl of a food processor. Add tahini, garlic, lemon juice, sea salt, pepper and red pepper flakes. Blend on high for 2-3 minutes or until completely smooth.
- Transfer to bowl and serves with fresh veggies, crackers or pita.