Sweet Potato Hummus
Looking for a dip that’s sweet and just a little savory? This sweet potato hummus is it! Loaded with warming spices and a hint of maple syrup, it’s a fun, flavorful twist on the classic you don’t want to miss.
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: No-bake
- Dietary Info: Gluten-free, Dairy-free
- Skill Level: Easy
Sweet potato hummus puts a sweet and savory twist on everyone’s favorite dip. This naturally gluten-free, vegan recipe starts with a base of chickpeas and mashed sweet potatoes, blended to creamy perfection. Then comes the fun stuff! I added a touch of maple syrup for sweetness, some walnuts (because, why not?), and a dash of warming cinnamon and ginger to create a dip that (like my Pumpkin Pie Hummus) can’t decide if it’s a savory snack or a sweet treat…but, I kind of like it that way!
This flavorful dip pairs beautifully with fresh veggies, crackers, or even graham crackers for a dessert-inspired snack. Quick and easy to make, it’s a fun alternative to store-bought options that’ll have the whole fam coming back for more.
This Sweet Potato Hummus Belongs in Your Snack Rotation
Sweet potato hummus!? Sounds kind of weird at first, I get it. But you’ve got to trust me on this one! Here’s what makes it so amazing:
- Just the right amount of sweet. With the natural sweetness of roasted sweet potatoes, a hint of maple syrup, and a touch of cinnamon, this hummus is sweet, without being overpowering, which makes it super versatile! Enjoy it as a snack with savory dippables like veggies or crackers, or pair it with graham crackers for a sweeter treat!
- Smooth and creamy. The sweet potato adds an irresistible creaminess to this hummus, giving it a velvety texture you’ll love dipping into (or spreading over your favorite slice of bread).
- Incredibly easy. Forget store-bought options. This recipe comes together in just minutes. It’s simple, fresh, and packed with flavor. The ultimate quick snack or party dip!
What You’ll Need
You won’t need much for this sweet potato hummus recipe. Here’s a shopping list for you (you’ll find precise measurements in the recipe card below):
- Canned chickpeas – Drain the liquid from the can, reserving some for later, and rinse the chickpeas. For extra-smooth hummus, you can rub the chickpeas in a towel and remove the skins. I like to do this when I have time, but it’s not necessary.
- Mashed sweet potato – If you have leftovers on hand, use those. Otherwise, bake a sweet potato, let it cool, and mash it. See my post on 5 ways to make baked sweet potatoes.
- Chopped walnuts – Opt for lightly toasted walnuts (or toast them yourself). Pecans would also do the trick.
- Maple syrup – I think maple syrup is the way to go here, but if you don’t have any, you could use brown sugar or honey instead.
- Spices – I kept it at ground cinnamon and ground ginger, but a dash of nutmeg, cloves, and/or allspice would be fun additions. Or simply go with pumpkin pie spice!
- Reserved chickpea liquid (aka aquafaba) – If you don’t want to use the chickpea liquid, you can use olive oil instead.
How to Make Sweet Potato Hummus
In just a few minutes, you’ll have some of the best hummus you’ve ever tasted. Here’s how it’s done (see the recipe card below for more detailed instructions):
- Puree. Combine the chickpeas, sweet potato, walnuts, maple syrup, and spices in a food processor or blender. Puree.
- Consistency fix. Keep the food processor running as you slowly drizzle in oil and/or reserved chickpea liquid until you reach the desired consistency.
- Serve. Transfer to a serving bowl and drizzle with maple syrup, dust with cinnamon, and/or sprinkle with toasted walnuts, if desired.
Tips for Success
Get this hummus right the first time by paying attention to these tips and tricks. You won’t be sorry!
- Drain and rinse those chickpeas. This step helps remove excess starch, salt, and aquafaba (the thick liquid they chickpeas are packed in). Sure, this recipe calls for you to add a bit of aquafaba later on, but you want to be able to control the amount.
- Peel the chickpeas (if you have time). This is not a necessary step, and it is time-consuming, but it will yield a smoother hummus.
- Don’t over-crowd the blender. Overloading the blender/food processor can make it hard to achieve a smooth texture and can also cause the blender to overheat (see my next point). Blend in batches if you need to.
- Add an ice cube or two. This might sound strange, but adding an ice cube or two to the mix can make a big difference! The ice releases tiny air pockets into the hummus as everything is blended together, creating a lighter, fluffier texture.
- Don’t over-blend. Blending this hummus for too long can do a couple of things. It can overheat the hummus, taking away from its fresh feel. Additionally, the olive oil (if you’re using it here) can develop a bitter taste when blended for too long.
- Taste as you go. This is very important! Once your hummus is smooth, have a taste. If it needs more cinnamon, ginger, or maple syrup, add some (just a little bit at a time) and taste again.
Variation Ideas
Feel free to throw your own spin on things with one of the following variations:
- Make it savory. Instead of cinnamon, ginger, and maple syrup, add roasted garlic, cumin, and smoked paprika (and/or curry powder!) for a savory take on this sweet potato hummus. Top with toasted, salted pumpkin seeds and enjoy!
- Spicy twist. Scrap the cinnamon, ginger, and maple syrup. In their place, add a little tahini, roasted garlic, a chipotle pepper in adobo sauce, and (if you’re feeling extra spicy) a smidge of sriracha.
- Use white beans. Not a chickpea person? Feel free to swap them out for white beans or butter beans!
How to Store
- Refrigerator. Seal any leftover hummus in an airtight container (I often store mine in a mason jar). For optimal freshness, drizzle a thin layer of olive oil on top before sealing the container. It’ll keep in the fridge for up to 1 week.
- Freezer. Need to make this sweet and savory dip last a bit longer? You can store it in an airtight, freezer-safe container in the freezer for up to 3 months. Allow it to thaw in the fridge before using.
Ways to Use Sweet Potato Hummus
You’re going to want this hummus in and on everything! From crackers and chips to carrot sticks and apple slices, you really can’t go wrong. Here are a few of my favorites:
- Graham crackers. Grab ’em from the store or try these Gluten Free Pumpkin Graham Crackers. If you want a more classic rendition, try my Gluten-Free Graham Crackers.
- Pita. Heat up some pita bread (my Gluten Free Pita Bread is amazing, so is this Cranberry Orange Pita Bread), cut it into triangles, and dip away!
- Fruits and veggies. For a lower-carb snack, opt for carrot or celery sticks for dipping. Sliced apples are my favorite, and pears would be amazing, too!
- On toast. I love spreading this hummus over a slice of toasted sourdough, Gluten Free Bread, or even Gluten Free Pumpkin Bread when I’m in the mood for something sweeter. Top it with roasted walnuts, pecans, or pumpkin seeds, and thank me later.
More Homemade Dips to Try
Still on the hunt for your favorite dip? Here are a few more of my top picks:
Sweet Potato Hummus
Ingredients
- 1 15 oz. can chickpeas, drained and rinsed (reserve some of the liquid)
- 1 cup mashed sweet potato from 1 medium baked sweet potato that has been cooled
- 1/4 cup chopped walnuts, lightly toasted (plus additional for garnish, if desired)
- 1 Tablespoon maple syrup (plus additional for garnish, if desired)
- 1/2 teaspoon cinnamon (plus additional for garnish, if desired)
- 1/4 teaspoon ground ginger
- 2-3 Tablespoons reserved chickpea liquid and/or olive oil
- carrots, apple slices, graham crackers, pita, etc. for dipping (gluten free, if needed)
Instructions
- Combine 1 15 oz. can chickpeas, (drained and rinsed), 1 cup mashed sweet potato, 1/4 cup chopped walnuts,, 1 Tablespoon maple syrup, 1/2 teaspoon cinnamon, and 1/4 teaspoon ground ginger in your food processor or blender and puree. Continue to puree and add oil and/or 2-3 Tablespoons reserved chickpea liquid slowly until you have achieved your desired consistency.
- Transfer to a serving bowl and garnish with a drizzle of maple syrup, a dusting of cinnamon, or a sprinkle of toasted walnuts, if desired. Serve with carrots, apple slices, graham crackers, pita, etc.
Notes
Did you make this?
Leave a star rating to help others know that they should make this recipe.
Share a photo and tag @cupcakesandkalechips on Instagram!
Thanks for the recipe. I”ve made this about four times already and it’s awesome! Apples and jicima work great with it.
May I use cashews instead of walnuts?
Rhonda, you should be able to substitute the walnuts with any other type of nut. I hope you love the recipe!
I tried the recipe this afternoon and it was delicious! I added a little honey and instead of olive oil, I used melted coconut oil and it turned out. I’m assuming it was a little sweeter than yours but my fiancé loved it.
Love the coconut oil! I’ll have to do that next time.