Sweet Potato and Chickpea Hummus – Dairy Free

Sweet potato hummus is an extra yummy seasonal twist on a classic hummus recipe that makes the best yummy snack or appetizer for your next get together (or for weekly meal prep)! Made with chickpeas, roasted sweet potatoes, a blend of flavorful spices, tahini, and lemon juice. A perfect lil snack for dipping your favorite crackers and veggies in! Gluten free, vegan, dairy free.

The best sweet potato hummus

Made with cooked chickpeas, tender roasted sweet potato cubes, tahini, an irresistible blend of spices, and lemon juice, this hummus is so good it’s hard to stop eating once you dig in!

A tasty homemade dip that is perfect for everything from holiday gatherings to weekly meal prep.

It’s simple to make, and requires little prep outside of roasting the sweet potato and measuring a few ingredients before blending them all together in your food processor or blender.

Garnishes are totally optional but they do add a nice touch if you’re serving it for a party or as a part of your holiday spread! The texture and pop of some fresh pomegranate seeds is unparalleled!

We love to enjoy it with our favorite gluten free crackers, veggie chips, or fresh cut vegetables!

Why you’ll love this hummus

It is:

• Easy to make
• Super flavorful
• Smooth and creamy
• Perfect for parties and get togethers
• Gluten free and vegan
• Festive and colorful
• So irresistibly good!

Ingredients and substitutions

All it takes to make this hummus are a few simple pantry friendly ingredients and sweet potatoes!

Here’s what you need

• Sweet potato – Diced into small cubes and roasted until tender with a little olive oil, salt, and pepper.
• Chickpeas – For convenience I typically used canned chickpeas (also called garbanzo beans).
• Garlic – One or two cloves, depending on your preference.
• Tahini – Tahini is the classic choice for hummus recipes, but you could also use cashew butter in it’s place.
• Lemon juice – For a bit of bright acidity. Lime juice will also work well.
• Spices – To amp up the flavor, I’ve used cumin, cinnamon, and smoked paprika. Some chili flakes would be a nice addition for a little bit of heat!
• Water – To thin the hummus to your desired consistency.

Options to garnish

This hummus is delicious on it’s own, but is absolutely taken to the next level by adding a few colorful garnishes.

We love to top it with:

• An extra drizzle of olive oil
• A few reserved whole chickpeas
• Pumpkin seeds
• Fresh parsley
• Pomegranate seeds
• Flaky sea salt and fresh cracked black pepper

It would also be delightful topped with this pomegranate relish (!!!) or a drizzle of honey!

What can I use instead of chickpeas / garbanzo beans?

If you don’t have any chickpeas on hand, an equal amount of white beans make a great alternative!

How to make sweet potato hummus

This hummus is so easy to make!

After using my simple method for roasting the sweet potatoes, all you need to do is process everything together in a food processor or blender until smooth and creamy.

Here’s the step-by-step

• Roast sweet potatoes. Preheat oven and toss diced sweet potato cubes with olive oil, kosher salt, and black pepper. Roast until tender and starting to caramelize on the edges.
• Make hummus. Add sweet potatoes to the container of a food processor or blender with remaining ingredients and process on high until smooth, thinning with additional water as needed.
• Season, garnish, and serve! Season to taste with salt and pepper and serve topped with your favorite add-ons!

Serving suggestions

We love serving this hummus as a delicious dip for the holidays, as an appetizer, or a mid week snack!

It pairs perfectly with your favorite crackers, chips, and fresh cut veggies.

It would also be a delightful addition to a hummus bowl with baked chicken breast, rice, and roasted veggies, scooped in alongside a hearty fall salad, in a wrap, or on a sandwich!

Expert tips

• Roast sweet potatoes until soft and slightly caramelized, but not too crispy. If the sweet potatoes are roasted for too long the crispy bits can add unwanted texture to the hummus. Keep them in the oven until just soft and starting to caramelize (for some nice toasty flavor!), but no longer.
• Thin with water until desired consistency is reached. The amount of water you need will depend on the water content in your sweet potatoes and how thick the tahini is. Don’t be afraid to add extra water to thin to desired consistency, keeping in mind that if you plan to chill the hummus before serving it will thicken up in the refrigerator.
• Use high quality olive oil, chickpeas, and tahini. Because the ingredient list is so simple, starting with the highest quality ingredients you can find will have a profound impact on the overall flavor of the hummus!
• Add garnishes just before serving. For the freshest presentation, add your garnishes just before serving.
• This link has some great tips for executing the perfect hummus swoosh!

How long will it keep in the refrigerator?

This hummus should store well in a sealed container in the refrigerator for up to 5 days.

Can you freeze hummus?

Generally speaking hummus (without garnishes) should freeze well for up to 4 months. If it separates after thawing simply give it a quick whirl in your food processor or blender.

To thaw: Allow to defrost in the refrigerator for 24 hours before eating.

Love this hummus recipe? Try these other yummy homemade snacks!

• Dairy Free Spinach Artichoke Dip
• Baked Sweet Potato Fries
• 5 Ingredient Cashew Beet Dip
• Dairy Free Dill Pickle Dip
• Buffalo Cauliflower Bites
• Dairy Free Queso Fundido with Ground Beef
• Dairy Free French Onion Dip
• Roasted Red Pepper and Tahini Dip

If you enjoyed this recipe, we’d love it if you would take 5 seconds to rate and review it below! It’s also super helpful for other readers if you share any modifications you made to the recipe. 

Thank you for sharing your kitchen with NK. We’re so grateful you’re here!

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Thank you for sharing your kitchen with NK. We’re so grateful you’re here!