Asimple, vibrant, and crave-worthy snack you’ll reach for every time! Hummus can be as tame or wild as you want it to be, and I think this one’s right there in the middle. I love the addition of sweet potatoes to a traditional hummus not just for flavor but also for the extra creamy texture. This hummus gets its kick + flavor from the cayenne, paprika, cumin and lemon zest!
Prepare as much of this as you’d like to as I’ve definitely kept extras in my freezer. But that’s just me since I’m not particularly a fan of pulling out the food processor every time I want hummus. I love serving this sweet potato version with my freshly-made herby garlic naan for a perfect homemade duo!
As always, I love a good visual, so I’ve added the process photos below!
Spread hummus, not hate.
all ingredients, one food processor 
puree until smooth and creamy
Spicy Sweet Potato Hummus
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 3–4 cups 1x
Description
Easy sweet potato hummus recipe with a kick! Cayenne, paprika, cumin, and lemon zest add flavor points to this delicious recipe.
Ingredients
- 2 sweet potatoes, medium
- 1 can cooked chickpeas (or garbanzo beans), rinsed & drained
- 3 garlic cloves, peeled
- 3 tbsp extra virgin olive oil*
- 3 tbsp tahini
- juice of 1 lemon (or lime)
- zest of 1/2 lemon (or lime)
- kosher salt, to taste
- 1 1/2 tsp cayenne pepper, add 1/2 tsp at a time to taste
- 1/2 tsp paprika
- 1/4 tsp cumin
Instructions
- Steam Sweet Potatoes. Cut sweet potatoes in half and steam* over simmering water for approximately 30 minutes or until tender through the center. Alternately, you can bake the sweet potatoes with a deep slit through the center at 400 degrees F for 35-45 minutes. I prefer steaming to retain the moisture of the sweet potatoes.
- Blend. While the sweet potatoes are cooling off, add all of the other ingredients, withholding salt and cayenne, to a food processor. When the sweet potatoes are cool enough to handle, peel the skins off and add potatoes to the food processor. Blend until smooth. If too thick, add a tbsp of water at a time to get to your ideal consistency – smooth & creamy. Then, add salt and cayenne pepper, 1/2 tsp at a time, to taste. I prefer the entire 1 1/2 tsp of cayenne pepper because I can definitely taste the heat!
- Serve. If serving to entertain guests, dollop hummus in a bowl and use the back of a spoon to create a swirl on the top of the hummus. Drizzle extra virgin olive oil over the top.
Notes
*Extra Virgin Olive Oil (EVOO): My rule of thumb is to opt for EVOO for all raw applications (aka, recipes where the oil isn’t cooked!) It’s richer in color and the most flavorful of olive oils, so here’s a perfect recipe to use that fancy bottle of EVOO in your pantry begging to be used! If you don’t have EVOO, refined olive oil will work fine for this recipe (the color is lighter and more on the yellow side).
*Steam Sweet Potatoes: If you’re like me and don’t have a steamer, my trick is to use a pot and a strainer that will sit flush on top. Boil water in the pot, place the strainer on top with the sweet potatoes, and cover with a lid to steam!
The Perfect Pairing – Herby Garlic Naan
Making your own naan at home is much easier than you think! Check out my recipe for soft + fluffy naan flatbreads that pair so well with this sweet potato hummus –>
