This smoky sweet potato hummus is kicked up a notch with sweet potatoes, chipotle and lime. Ready in 20 minutes, this is a healthy, protein-packed snack!
Homemade hummus is about a thousand times more delicious than the store-bought stuff. It is also SO easy to make in a variety of flavors, like these 7 Amazing Hummus Recipes. This smoky sweet potato hummus is delicious and flavorful and super creamy thanks to the sweet potato!
Hummus is such a great protein-packed snack for serving with pita chips, crackers, or veggies.
While I love a good classic homemade hummus, sometimes it's fun to get creative with the flavors.
This smoky hummus recipe is a reader (and personal) favorite! It's slightly sweet, smoky, creamy, and delicious.
Reasons you'll ♡ smoky sweet potato hummus
- it's vegan and gluten-free
- a fun and unique spin on hummus with sweet and smoky flavors
- protein-packed and is great for meal prep
Wondering how this hummus recipe comes together? Watch this 1-minute video to see how easy it is to prep! You can find more recipe videos on my YouTube channel.
Don’t forget to pin this post to save it for later!
Let's talk ingredients
- sweet potato - which we will be steaming before pureeing into the hummus
- chickpeas - you can use canned cooked chickpeas, but for the creamiest hummus, I like to cook my own chickpeas from scratch
- chickpea liquid- don't throw it away, we are adding it into the hummus to make it creamy and smooth
- garlic, tahini, and olive oil - essential for any great hummus recipe
- adobo sauce - from a can of chipotle peppers...add in 1-2 chipotles to make it spicy!
- spices - salt, cumin, coriander, chili powder
- lime - to balance out the rest of the flavors and bring a little southwest flair to the hummus
Meal prep tips
- start by steaming your sweet potato - you can do this on the stove or in your Instant Pot
- reserve the liquid from your can of chickpeas to add in to thin out your hummus as needed
- you will need a food processor for this recipe, a high powered blender *may* work but has not been tested
- storage - this hummus keeps well in the fridge for up to 1 week and can be frozen for up to 3 months
Find my favorite food processor and other kitchen tools in my shop!
Is this hummus spicy?
If you add the chipotle pepper, it will be slightly spicy. To make the hummus smoky without the spice, skip the chipotle pepper and just go for adobo sauce.
Up the spice factor by adding 2 chipotle peppers - or more to taste.
Can hummus be frozen?
Yes! I like to freeze mine in mason jars (leave ¼ empty to account for expansion, and leave the lids ajar until frozen solid).
Can I use chickpeas cooked from scratch (instead of canned chickpeas) for these hummus recipes?
You absolutely can, and your hummus will be even smoother. Swap the chickpea canning liquid with cooking liquid, but reduce it by half, adding in more at the end if needed.
See my Instant Pot Chickpeas Recipes.
Looking for more hummus recipes?
- Creamy Avocado Hummus
- Black Bean Hummus
- Roasted Red Pepper Hummus
- Roasted Garlic and White Bean Hummus
- Creamy Chocolate Dessert Hummus
This post was originally published in 2014. It has been republished in 2020 with new photos, recipe tips and a video.
- 11 oz sweet potato (peeled and cut into 1 inch cubes -300 g, roughly 3.5 cups or 2 small sweet potatoes)
- 1 lime (juiced)
- 1 clove garlic (minced)
- 15 oz chickpeas (or 19 oz; drained but reserve the liquid)
- ¼ cup tahini
- ¼ cup olive oil
- 1 ½ tablespoons adobo sauce (from a can of chipotle peppers)
- 1-2 chipotle pepper (optional; for spice)
- ½ teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon chili powder
- chickpea canning or cooking liquid (reserve from can or pot)
- Fill a pot with 2 inches of water. Add a steamer basket and sweet potatoes. Bring to a boil, reduce heat, and simmer for 15-20 minutes, until sweet potatoes are fork tender. Drain and rinse under cold water to cool.
- To a food processor fitted with a steel blade, add the lime juice, garlic, chickpeas, tahini, olive oil, adobo sauce, chipotle, spices and sweet potato.
- Blend on high and drizzle reserved chickpea liquid through the chute until you have the consistency you'd like.
- Scrape sides of food processor and process until completely smooth.
- Serve with pita bread, veggies or crackers.
- This hummus may be stored in a sealed container in the fridge for up to 1 week.
- It can be frozen for up to 3 months.
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.