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

A shallow bowl of swirled sweet potato hummus topped with fresh herbs, pumpkin seeds, olive oil, and pomegranate with a hand dipping a small cracker into the dip.

A silky smooth sweet potato hummus for the fall and winter seasons

Who doesn’t love a good dip?!

This vibrant little hummus number is made with cooked chickpeas, tender roasted sweet potato cubes, tahini, an irresistible blend of spices, and lemon juice. So good it’s hard to stop eating once you dig in!

I’ve made this to pass and share for potlucks, holiday meals, and also for our at-home-snacking, and the sweetness of the roasted sweet potato paired with the pep from all the bold extras has quickly made it a favorite of ours.

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

Garnishes are optional, but I 10/10 recommend them if you’re serving it for a party or as a part of your holiday spread. The texture, color, and pop of fresh flavor in the pomegranate seeds is truly unparalleled!

We love to enjoy it with our favorite gluten free crackers, veggie chips, or a colorful array of fresh cut veggies.

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!

A shallow bowl of creamy sweet potato hummus topped with chickpeas, herbs, and pumpkin seeds.

Ingredients for sweet potato hummus in various ceramics on a creamy colored background.

The key ingredients

Sweet potatoes (yams!)

They make up about half of the base of the dip. They’ll be roasted and then processed in the food processor with the chickpeas, so don’t skip peeling them. This extra step will ensure a dip that’s absolutely smooth and creamy.

Chickpeas

A natural choice to pair with the sweet potatoes for hummus. But if you don’t have any chickpeas on hand, take a peek in your pantry for another white bean which would make a great substitute.

Fresh lemon juice!

Always and forever. The flavor of fresh over bottled makes such a big difference in the final flavor of recipes in my opinion.

Tahini

Another natural choice for homemade hummus. It adds a lovely creaminess, and a bit of a nutty flavor. Cashew butter can work its place.

Dried spices

This addition to the recipe helps to boost the warming, fall flavors of the hummus. Cumin, cinnamon, and smoked paprika is the combination I loved and found to work the best!

Garnishing options for that little something extra

While this dip is delicious on it’s own, it’s 10000% taken to the next level by adding a few colorful (festive!) 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 (SO MUCH YES!!!) or a drizzle of honey 👌🏼

How to make roasted sweet potato hummus

How to make Sweet Potato Hummus: Spices on a small speckled plate. — Start by gathering your ingredients and preheating your oven.

How to make Sweet Potato Hummus: Diced Sweet potatoes on a baking sheet with olive oil and spices sprinkled over the top. — Start by gathering your ingredients and preheating your oven.

Close up image of a bowl of creamy sweet potato hummus topped with all the things - pomegranate, fresh parsley, olive oil, chickpeas, and flaky salt and pepper. — When you’re ready to serve, spoon the hummus into your favorite serving bowl or dish and add the garnishes before digging in with all the yummy dipping things!

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. Yum!

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!

Close up image of a hand dipping a cracker into sweet potato hummus.

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

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