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Sweet Potato Hummus

High in fiber and protein, this sweet and nutty hummus will be the perfect addition to any snack or meal.
Prep Time15 mins
Total Time15 mins
Course: Appetizer, Condiment
Cuisine: Mediterranean, Universal
Keyword: Gluten-Free, Plant-Based, Quick and Easy
Servings: 10 people
Calories: 265kcal
Author: SkinnyMs.


  • 1 cup sweet potatoes peeled and diced
  • 19 ounces garbanzo beans canned - rinsed and drained
  • 2 tablespoons lemon juice fresh squeezed
  • 1/4 cup tahini sesame paste
  • 5 garlic cloves roasted or raw
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon cumin
  • 1 teaspoon salt
  • water


  • Steam or slow cook the sweet potatoes until soft.
  • Transfer cooked sweet potatoes to a food processor. Add garbanzo beans, lemon juice, Tahini, garlic (I used roasted), olive oil, cumin, salt and about 2 tbsp of water to start with.
  • Pulse the mixture until smooth, scraping down the sides of bowl and adding water to thin mixture if it seems too thick.
  • Adjust seasoning and serve with a drizzle of olive oil and don’t forget to sprinkle some paprika. Sweet Potato Hummus makes a perfect dip or spread.


Serving: 2tablespoons | Calories: 265kcal | Carbohydrates: 38.7g | Protein: 11.8g | Fat: 8g | Saturated Fat: 1g | Sodium: 255mg | Fiber: 10.6g | Sugar: 5.9g |
SmartPoints (Freestyle): 8