Pin Recipe

Sweet Potato Hummus

Prep Time: 5 minutes
Cook Time: 10 minutes
Author: Shelly Hughes
Print Recipe


  • 1 cup sweet potato, baked half sweet potato
  • 1 can chickpeas plus liquid
  • 1/2-1 cup aquafaba (liquid from the chickpea can) substitute water
  • 2 tbsp tahini
  • 1/2 tsp cumin
  • 1/8 tsp paprika
  • 1/8 tsp pepper
  • 1 tbsp lemon juice
  • salt to taste


  • Have the sweet potato already baked. Scoop out the sweet potato (no skin). Add to the food processor. Open and strain the chickpeas and save the liquid.
  • Add the chickpeas to the food processor with the rest of the ingredients with 1/2 cup the aquafaba. Blend until smooth.
  • Add in additional aquafaba, 1/2 cup at a time to the consistency you are looking for until smooth. Less liquid the thicker the hummus. More liquid the thinner the hummus.
  • Refrigerate and is good for 5 days in the refrigerator.