Easy Sweet Potato Hummus

5 from 3 votes

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.

Prep Time5

Cook Time0

Total Time5

Course: Snack

Cuisine: American

Servings:

Calories: 138kcal

Author: Amy Palanjian

Equipment

Ingredients

1 cup mashed sweet potato
14.5- ounce can white beans
2 tablespoons olive oil (or plain Greek yogurt or tahini)
Savory: add 1 teaspoon cumin and 1/2 teaspoon salt
Sweet: add 1 teaspoon cinnamon, 1/4 teaspoon salt, and 2 tablespoons maple syrup
Crackers and/or veggies for dipping

Instructions

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.

Notes

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 you can use canned sweet potato puree.

Nutrition