Healthy Sweet Potato Hummus (Vegan, Gluten Free)

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This Sweet Potato Hummus is irresistibly creamy, savory, and subtly sweet, with warm spices, roasted garlic, and bright lemon blended into every bite. It's rich in plant-based protein and fiber, making it perfect for dipping, spreading, or adding to grain bowls and wraps. I love meal-prepping a batch because the flavors deepen overnight, making it even more delicious the next day.

Homemade gluten-free crackers and sweet potato hummus with roasted lentils.

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🔍 Quick Look: Sweet Potato Hummus
👩🏽‍⚕️ Dietitian's Note
👩🏼‍🌾 Ingredients
🥬 Substitutions
📝 How to Make Healthy Sweet Potato Hummus
✔️ Storage & Meal Prep Tips
🫙 More Healthy Dips and Sides
🙋🏽‍♀️ Recipe FAQs
🍽️ Related Recipes
👩🏽‍🍳 Made this recipe?
⚖️ Convert the Recipe to Metric (g & mL)
Healthy Sweet Potato Hummus Recipe
🛍️ Shop Recipe Cookware and Ingredients
💬 Comments

🔍 Quick Look: Sweet Potato Hummus

⏱️ Prep Time: 5 minutes
🎛 Cook Time: 15 minutes
👥 Servings: 5
📊 Calories: ~357 kcal (based on nutrition panel)
👩🏽‍🍳 Flavor Profile: Rich and ultra-creamy with naturally sweet roasted sweet potato and nutty tahini.
💪🏼 Nutrition: 15 grams of protein and 13 grams of fiber
⭐ Difficulty: Easy. This sweet potato hummus comes together in 20 minutes.

👩🏽‍⚕️ Dietitian's Note

This sweet potato hummus is a delicious way to add more nutrient-dense whole foods to your day. Chickpeas provide plant-based protein and fiber for lasting fullness, while roasted sweet potato adds natural sweetness along with vitamin A to support eye and immune health.

What makes this recipe unique is the blend of herbs and spices. Turmeric and black pepper are paired together because black pepper helps your body absorb more of turmeric's beneficial compounds.

If you're looking to add even more longevity-focused ingredients, consider adding the optional long pepper powder and marjoram. You can learn more about these ingredients in my Longevity Foods Index.

Why You'll Love This Recipe:

This sweet potato hummus is creamy, savory, and subtly sweet, with warm spices and roasted garlic in every bite. It's also:

Rich and satisfying with plenty of plant-based protein and fiber to keep you full.
Perfect for meal prep because the flavors deepen and become even more delicious overnight.
Versatile enough for any meal-serve it as a dip, spread it onto sandwiches and wraps, or add a dollop to grain bowls and salads.
Easy to make with simple, wholesome pantry ingredients and a food processor or blender.

👩🏼‍🌾 Ingredients

Below, I share ingredient notes from both a nutrition expert's and trained chef's perspective.

Sweet potato, olive oil, garlic, chickpeas, spices, tahini, and lemon.

Sweet potato becomes naturally sweet and incredibly creamy when cooked, giving this hummus its silky texture and beautiful golden color.
Chickpeas create the classic creamy base while adding plant-based protein and fiber.
Tahini adds rich, nutty flavor and an irresistibly smooth, velvety texture.
Lemon juice and zest brighten the hummus with fresh citrus flavor, balancing its rich, savory ingredients.
Extra-virgin olive oil adds richness and helps create an ultra-smooth, creamy consistency.
Garlic adds bold, savory flavor that perfectly complements the sweet potato and warm spices.
Spices like cumin, smoked paprika, turmeric, and black pepper add warmth, earthiness, and subtle smokiness.

See the printable recipe card below for quantities.

🥬 Substitutions

Tahini - Substitute with ½ ripe avocado.
Extra-virgin olive oil - Use the same amount of tahini instead.
Herbs - Use your choice of marjoram, oregano, thyme, basil, or herbs you have on hand.
Spices - Use your choice of cayenne pepper, paprika, smoked paprika, turmeric, cinnamon, cloves, coriander, marjoram, cumin, onion powder, or mustard powder.
Longevity spices- Add ground black cumin seeds, and long pepper powder to taste. (The link to purchase my longevity products is here.)
Garlic - Substitute with 1 teaspoon garlic powder.

📝 How to Make Healthy Sweet Potato Hummus

This is an overview. The full recipe is at the bottom of the post.

Boiled and peeled sweet potato on a white baking sheet with a green peeler.

To Boil: Transfer the sweet potato to a large saucepan and cover with water about two inches high. Bring the water to a gentle boil. Then reduce the heat and simmer for about 15 minutes, or until the sweet potato is just fork-tender. Drain the potato. To microwave: Prick the sweet potato several times with a fork. Place it on a plate and microwave for about 12 minutes, or until very soft, flipping it over after 6 minutes. Set aside to cool before peeling with a vegetable peeler.

Sweet potato, chickpeas, and spices in a glass food processor.

Transfer the sweet potato, chickpeas, garlic, turmeric, onion powder, salt-free seasoning, black pepper, and cayenne to the canister of a food processor. Pulse about 15 times or until almost fully ground, scraping down the sides as needed.

water, tahini, olive oil, and lemon juice mixed.

Mix the lemon juice, zest, tahini, and olive oil in a large glass or measuring cup. Add ¾ cup water and mix well.

Pulsed chickpeas and sweet potato in a food processor next to a glass measuring cup with tahini, oil, and lemon juice.

With the machine running, pour the mixture into the food processor and process until smooth and creamy. Or add the liquid mixture in two batches and pulse.

Sweet potato hummus in a glass food processor.

Enjoy immediately or transfer the hummus to an airtight container and set aside 30 minutes for the flavors to meld.

Refrigerate for up to 5 days, adding warm water to loosen the hummus for serving.

Crispy roasted lentils and green onion on a white baking sheet with a wooden spoon.

Optional: Make the crispy roasted lentil topping. Transfer ¾ cup al-dente-cooked lentils to a nonstick baking sheet. Toss them with a drizzle of olive oil or lemon juice. Add a dash of garlic powder, onion powder, and paprika. Spread the lentils out in a single layer. Bake at 400ºF for about 15 minutes, or until the lentils are crispy, tossing them halfway. Remove from the oven and toss them with my homemade chili crisp, and chopped scallions.

✔️ Storage & Meal Prep Tips

These simple steps help this sweet potato hummus preserve its freshness and texture:

Refrigerate: Store in an airtight container for up to 5 days. The flavors continue to develop, making it even more delicious the next day.
Refresh before serving: If the hummus thickens in the fridge, stir in a splash of warm water or lemon juice until it reaches your desired consistency.
Freeze: Freeze for up to 3 months in a freezer-safe container, leaving a little room for expansion. Thaw overnight in the refrigerator and stir well before serving.

🫙 More Healthy Dips and Sides

My 2-Ingredient Gluten-Free Vegan Crackers are perfectly crisp, savory, and sturdy enough for dipping, with endless seasoning options to make them your own.

This High-Protein Lentil Dip is creamy, savory, and packed with bold flavor-perfect for spreading on sandwiches, dipping fresh veggies, or adding to grain bowls.

My Beet Hummus is rich, earthy, and subtly sweet with warm spices and bright lemon.

Boost magnesium and iron with my Lentil Bean Dip- it's rich, creamy, and packed with savory flavor.

🙋🏽‍♀️ Recipe FAQs

What does sweet potato do to your gut?

Sweet potatoes are rich in fiber, which helps support a healthy gut microbiome, promotes regular bowel movements, and keeps your digestive system functioning well. They also contain resistant starch, especially after cooking and cooling, which acts as a prebiotic by feeding beneficial gut bacteria.

Do chickpeas and sweet potatoes go together?

Absolutely! The natural sweetness of roasted sweet potatoes pairs beautifully with the mild, nutty flavor of chickpeas. Together, they create a creamy, satisfying combination that's delicious in hummus, salads, grain bowls, curries, and wraps.

What is the secret to good hummus?

The secret to ultra-creamy hummus is blending the tahini and lemon juice first until smooth before adding the chickpeas. Using freshly cooked chickpeas or warming canned chickpeas, adding enough ice water, and blending for several minutes also helps create an exceptionally light, silky texture.