Sweet Potato Hummus recipe with yams, chipotle in adobo and chickpeas. Delicious, creamy appetizer and perfect for veggie dipping.
Enjoy, and try my garlic hummus recipe next.
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Man, oh man, oh man…Sweet potato hummus in June? Why not! At last, summer is full of beach and backyard healthy snacks.
Smokiness of the sweet potato hummus comes from chipotle pepper. It is a very spicy vegetable.
How to Make Sweet Potato Hummus
Here’s a quick overview how to make sweet potato hummus recipe. Full recipe card is located below.
In a small saucepan, add sweet potato and water just enough to cover. Bring to a boil, reduce heat to low and cook for 5-7 minutes or until fork tender.
Scoop out sweet potato and add to a powerful blender or food processor, along with 1/4 cup water from sweet potatoes. Add remaining ingredients and process until very smooth. If necessary pause and scrape down the walls with spatula.
Transfer hummus to a serving bowl, drizzle with extra olive oil and sprinkle with smoked paprika and dried oregano.
What to Serve Sweet Potato Hummus with?
Serve sweet potato hummus with whole grain crackers or easy dipping vegetables like celery sticks, baby carrots, zucchini/cucumber slices, snap peas, grape tomatoes, radishes etc.
Perfect to include on a charcuterie board when entertaining guests or eat as healthy snack anytime of the year!
More Chickpea Recipes to Try
More Sweet Potato Recipes to Try
- Healthy sweet potato casserole
- Oven roasted sweet potatoes
- Sweet potato hash
- Sweet potato breakfast casserole
- Sweet potato skillet
- Mashed sweet potatoes
- Sweet potato and eggs
- Sweet potato pizza crust
- Air fryer sweet potato fries
- Instant Pot sweet potato casserole
Sweet Potato Hummus
Ingredients
- 1 1/2 cups sweet potato 1 medium, cubed
- 1/4 cup water from yams
- 14 oz can chickpeas drained & rinsed (I used cooked)
- 1/4 cup tahini
- 1 tbsp olive oil extra virgin
- 1 tbsp lemon juice fresh
- 1 garlic clove large
- 1 tsp chipotle in adobo sauce
- 2 tbsp apple cider vinegar
- 1 1/4 tsp salt*
Instructions
- In a small saucepan, add sweet potato and water just enough to cover. Bring to a boil, reduce heat to low and cook for 5-7 minutes or until fork tender.
- Scoop out sweet potato and add to a powerful blender or food processor, along with 1/4 cup water from sweet potatoes. Add remaining ingredients and process until very smooth. If necessary pause and scrape down the walls with spatula.
- Transfer to a serving bowl, drizzle with extra olive oil (if desired) and sprinkle with smoked paprika and dried oregano. Serve with whole grain crackers or easy dipping vegetables like celery sticks, baby carrots, zucchini/cucumber slices, snap peas, grape tomatoes, radishes etc.
Notes
- Store: Refrigerate in an airtight container for up to 1 week. Do not freeze.
- *Use less to taste if using salted canned chickpeas.
What a great idea to use sweet potatoes in hummus, Olena! Just made it and loving it! 🙂 Not familiar with adobe sauce, so didn’t have one handy, but will try next time. Instead I used a couple of spoonfuls of red pepper caviar (something like Russian eggplant caviar, which, I am sure you know!) from a jar and it was great! Used home-roasted garlic instead of fresh one, like you suggested somewhere too… Also, that apple cider vinegar does give it a nice “zing” :). Thanks!
In International or Mexican aisle you can find a small can called “Chipotle in adobo sauce”. It has a smoky flavor with a heat. Grat for this hummus and chili. Yes, love roasted red pepper caviar. You are very welcome!!!
Thanks, Olena! Will definitely find it and try it next time :).
This sweet potato hummus was awesome!
Do you think i could sub Chipotle powder for the peppers? I don’t like the additives in the canned ones. Recipe looks great!
I am pretty sure you can. It has the same spiciness and smokiness I guess. I buy La Costena brand in ethnic aisle. Not organic but at least no additives. But that is in Canada. Not sure where you live.
Good Morning Olena!!!! Loved our weekend with you! Love your recipe and can’t wait for our next holiday together. I’m still trying to get off the coffee! See you soon.
There you are.:) Make this and tell me if it tastes the same. Can’t wait for August too!!! xoxo