Combine three simple ingredients to make a creamy Sweet Potato Hummus. You can make it sweet or savory in flavor and serve it up with sliced veggies and crackers for a super simple snack. lunch component, or appetizer to share!
Sweet Potato Hummus
I love adding mashed sweet potato to all sorts of recipes to add creaminess and natural sweetness and this hummus recipe is a great example! It’s super simple with only a handful of ingredients and pairs really nicely with crackers and veggies like cucumbers, sliced carrots, and snap peas.
TIP: You can serve this as a dip or as a spread on tortillas, wraps, toast, and sandwiches.
Ingredients in Sweet Potato Hummus
I like to make my Sweet Potato Hummus without chickpeas and instead use smoother white beans (though chickpeas do work too!). Here’s what you’ll need:
TIP: I have a sweet or a savory version so you can choose the most appealing flavor profile!
How to Make Sweet Potato Hummus Step-by-Step
Here’s a look at how to make this recipe. Scroll down to the bottom of the post for the full information.
- Prepare your sweet potato.
- Rinse and drain your beans. (This will help them taste great and remove any extra salt.)
- Place ingredients into a blender or food processor. Blend smooth, adding water as needed.
- Serve as a dip or spread.
TIP: You can make this ahead or store leftovers in an airtight container in the fridge.
Can I use a blender or a food processor?
Yes, either will work. You may need to stop either one to scrape down the sides and use the stick that came with your blender to help the mixture move around easily. It is thick, so you may find it easier to use a food processor—I’ve done it in both!
What’s the flavor of this hummus recipe like?
The savory version is similar to regular hummus, though with a sweet undertone from the sweet potato. The sweet one tastes like cinnamon sweet potatoes and may be more appealing to the kids. You could divide the batch in half and make both flavors to see which everyone prefers!
Tips for Making the Best Sweet Potato Dip with White Beans
- Store any leftovers in an airtight container and store in the fridge for up to 5 days.
- You can also spread this onto toast or tortillas, or make it into a wrap by rolling it in a tortillas with shredded carrots or lettuce.
- You can use garbanzo beans instead of white beans if desired.
- Roasted Sweet Potato or Crockpot Sweet Potato works well in this recipe. You can do that step up to 3 days in advance. Or use canned sweet potato puree.
I’d love to hear your feedback on this recipe if you try it for your family, so be sure to leave a comment and rate the recipe to share your experience!Print
When I just need one sweet potato for a recipe, I often cook it in the microwave. Dice it, place it in a large 4-cup glass measuring cup, cover with two inches of water and cook for about 5 minutes or until soft. Roasted Sweet Potato or Crockpot Sweet Potato works well too!
- 1 cup mashed sweet potato
- 14.5-ounce can white beans
- 2 tablespoons olive oil, plain Greek yogurt, or tahini
- Savory: 1 teaspoon cumin and 1/2 teaspoon salt
- Sweet: 1 teaspoon cinnamon, 1/4 teaspoon salt, 2 tablespoons maple syrup
- Crackers and/or veggies for dipping
- Prepare the sweet potato. It should be cooled or at room temperature before making the recipe.
- Rinse and drain the beans in a colander.
- Place the sweet potato, white beans, and olive, oil, yogurt, or tahini into a blender or food processor. Add the options to make it sweet or savory.
- Blend until smooth, stopping to scrape down the sides of the bowl as needed, and adding 1/4-1/3 cup water to make a hummus-like consistency.
- Serve with sliced veggies, apples, pears, whole grain crackers, graham crackers, or pretzel sticks as a snack.
Store any leftovers in an airtight container and store in the fridge for up to 5 days.
You can also spread this onto toast or tortillas, or make it into a wrap by rolling it in a tortillas with shredded carrots or lettuce.
You can use garbanzo beans instead of white beans if desired.