Sweet Potato Hummus

So, you’ve sampled every flavor of hummus available at the grocery store. Maybe you’ve even been making your own, and you’re ready for a change, a hummus that is the perfect balance between sweet and savory, and is spiced with a warm blend of flavors. Well, here’s that hummus.

Sweet Potato Hummus

It’s a simple thing to make if you have a can or so of chickpeas lying around, but if you have the time, use the method I’ve described below to cook them from dried -- it results in a wonderfully silky smooth texture that might make you never want to go back to the cans again, unless you have a hummus emergency, that is.

Spices used in this recipe

Cumin Ground
Aleppo Style Chili Flakes
Coriander, Ground
Cayenne Pepper
Salt, Kosher
Paprika, Smoked Spanish



  1. Cook the sweet potatoes. You can steam or bake them whole with the skin on for 45 minutes to an hour -- the baking temperature is 400°F. Or you can peel them and cut them into pieces, which cuts the steaming time down to seven to ten minutes -- it’s up to you! While the sweet potatoes are cooking, you can cook your chickpeas, if starting from dried.
  2. Let the sweet potatoes cool to room temperature and remove the skins if you left them on. 
  3. Place the chickpeas in a food processor and process until they form a paste. Add the sweet potatoes (cut into chunks if cooked whole), lemon zest, lemon juice, cumin, cayenne or aleppo-style chili, ground coriander, kosher salt, and tahini. Process until well-mixed.
  4. You will likely need to add some cold water at the end to bring the hummus to the desired consistency, which should be smooth, soft and easily scoopable, and not too starchy. Drizzle cold water into the food processor while it runs, two Tbs. at a time, until your desired texture has been reached.
  5. Taste for seasoning, and scoop into a bowl. Top with a sprinkle of smoked Spanish paprika and a drizzle of extra-virgin olive oil for some added smokiness. Serve with pita bread, crackers, or crudites. This hummus also makes a lovely sandwich spread -- eat it with goat cheese and arugula, turkey breast, or any other flavors you enjoy with sweet potato. 

A note on cooking dried chickpeas for hummus: to get a wonderfully silky smooth hummus from your dried chickpeas, start by soaking them overnight. The next day, drain them and place them in a saucepan with 1 tsp. baking soda. Cook the chickpeas and baking soda over high heat, stirring frequently, for five minutes. Then, cover the chickpeas with water and boil until tender as usual, skimming the foam that rises to the top. The baking soda helps break down the skins of the chickpeas, resulting in a much smoother hummus.

Makes around 4 cups.

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