Sweet Potato Hummus
A vibrant twist on classic hummus that swaps chickpeas for silky sweet potatoes — blending them with tahini, lemon, garlic, and chili into a creamy, sunset-orange dip that is naturally sweet, subtly spicy, and ready in twenty minutes.
| Amount | Ingredient |
|---|---|
| 14 oz (400 g) | sweet potatoes (about 1 large) |
| 2 tbsp (30 g) | tahini (sesame paste) |
| ½ | organic lemon (zest reserved, juiced) |
| ½ small | garlic clove |
| ½ tsp | chili flakes (plus more for garnish) |
| ½ tsp | fine sea salt |
| A few turns | freshly ground black pepper |
| 2 tbsp (30 ml) | extra-virgin olive oil (plus more for drizzling) |
This hummus proves that the best recipes are often the simplest: boil a sweet potato until tender, blitz it with tahini, lemon, garlic, and olive oil, and finish with a sprinkle of chili flakes and lemon zest. The result is a dip that is smoother and creamier than traditional chickpea hummus, with a natural sweetness that the chili and lemon cut through beautifully. It is equally at home on a meze platter, spread on a sandwich, or served as a vegetable dip. The tahini provides nutty depth, the lemon adds brightness, and the chili flakes bring a gentle warmth that lingers. Best of all, it comes together in the time it takes to boil a potato — making it one of the fastest, most rewarding dips in your repertoire.
Ingredient notes: Sweet potatoes should be firm, orange-fleshed, and evenly shaped for even cooking. Garnet or Jewel varieties work well. Tahini should be well-stirred — the oil separates naturally, and using only the paste (without stirring) will yield a dry, crumbly hummus. If your tahini is thick, warm the jar in a bowl of hot water for 5 minutes and stir vigorously. Use a juicy, thin-skinned organic lemon — you will use both the zest and juice. Chili flakes (dried red pepper flakes, Aleppo pepper, or pul biber) add color and mild heat; skip them for a kid-friendly version.
- Medium pot (for boiling sweet potato)
- Colander
- Food processor or blender
- Rubber spatula
- Fine grater or Microplane
- Citrus juicer
- Small bowl (for serving)
- Boil the sweet potato (15 minutes). Peel the sweet potato and cut it into 1-inch (2.5 cm) cubes. Place in a medium pot, cover with salted cold water by 1 inch (2.5 cm), and bring to a boil. Reduce the heat to medium and simmer for 12 to 15 minutes, until the cubes are very tender — a fork should slide through with no resistance. Drain in a colander and let cool for 3 to 4 minutes, until warm but not steaming hot. Pro tip: Starting the sweet potato in cold water (not boiling) ensures even cooking. Cut the cubes uniformly so they finish cooking at the same time. Do not overcook — waterlogged sweet potato makes thin, watery hummus.
- Blend the hummus (2 minutes). Transfer the warm sweet potato cubes to a food processor or blender. Add the tahini, lemon juice (about 1½ tablespoons), garlic clove, chili flakes, salt, and black pepper. Drizzle in the olive oil. Process for 1 to 2 minutes, scraping down the sides of the bowl once, until the hummus is completely smooth, creamy, and uniformly orange. If it is too thick, add 1 to 2 tablespoons of warm water and blend again. If too thin, add a few more sweet potato cubes (if you have extra) or let it sit for 5 minutes to thicken naturally. Pro tip: The warm sweet potato blends much more smoothly than cold — do not let it cool completely. The tahini and olive oil emulsify with the warm starch to create an incredibly silky texture. For an extra-smooth hummus, run the food processor for a full 2 minutes.
- Taste and adjust (1 minute). Taste the hummus and adjust: add more salt if needed, more lemon juice for brightness, or more chili flakes for heat. The hummus should be creamy, slightly sweet from the potato, nutty from the tahini, and bright from the lemon, with a gentle warmth from the chili. Pro tip: The sweetness of the sweet potato varies significantly by variety and season. If your hummus tastes too sweet, add an extra squeeze of lemon juice to balance it.
- Serve (1 minute). Transfer the hummus to a serving bowl. Use the back of a spoon to create a shallow well in the center. Drizzle generously with olive oil. Sprinkle with the reserved lemon zest, a pinch of chili flakes, and a few flakes of flaky sea salt. Serve at room temperature with warm pita bread, crudités, or crackers. Pro tip: The drizzle of olive oil is not just decorative — it adds a fruity, peppery finish that contrasts with the sweet potato. Use your best finishing oil for this.
- For the smoothest texture, peel the sweet potato before boiling — the skin can be fibrous.
- Let the sweet potato cool for only 3 to 4 minutes before blending. Warm potato blends perfectly; cold potato turns dense.
- The hummus thickens as it cools. If serving later, stir in a splash of warm water just before serving.
- Make a double batch — this hummus keeps for a week and only gets better as the flavors meld.
| Mistake | Why It Hurts | The Fix |
|---|---|---|
| Hummus is too thin | Sweet potato was overcooked and waterlogged | Stir in 1 tbsp tahini or let it sit for 10 minutes to thicken |
| Hummus is too thick | Not enough liquid or sweet potato was too dry | Add 1 to 2 tbsp warm water and re-blend |
| Hummus tastes flat | Not enough salt, lemon, or garlic | Add another pinch of salt and an extra squeeze of lemon juice |
| Hummus is gritty | Tahini was not stirred properly (used the paste, not the emulsion) | Add 1 tbsp warm water and blend for 2 more minutes |
| Variation | How To |
|---|---|
| Sweet Potato Hummus with Cumin | Add ½ tsp ground cumin with the other spices for a warm, earthy note |
| Sweet Potato Hummus with Smoked Paprika | Add ½ tsp smoked paprika and top with a sprinkle of smoked paprika at the end |
| Sweet Potato Hummus with Harissa | Swirl 1 tbsp harissa paste into the finished hummus before serving |
| Sweet Potato Hummus with Roasted Garlic | Replace raw garlic with 2 roasted garlic cloves for a sweeter, milder flavor |
| Sweet Potato Hummus with Coconut | Replace 1 tbsp olive oil with 1 tbsp coconut oil and top with toasted coconut flakes |
| Storage | Method |
|---|---|
| Refrigerator | Store in an airtight container for up to 7 days. Press plastic wrap onto the surface to prevent a skin from forming. |
| Freezer | Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator, then stir well before serving. |
| Wine | Why |
|---|---|
| Gewürztraminer | The slight sweetness and floral notes complement the sweet potato beautifully |
| Dry Riesling | High acidity cuts through the creaminess while the fruitiness echoes the sweet potato |
| Rosé (dry) | Light, fruity, and versatile — perfect for a meze-style meal |
| Pinot Grigio | Clean and crisp, letting the sweet potato-tahini flavors take center stage |
| Per Serving (about ⅓ cup / 80 ml) | |
|---|---|
| Calories | 215 |
| Protein | 5 g |
| Fat | 14 g |
| Carbohydrates | 20 g |
| Fiber | 4 g |
Nutrition values are approximate and will vary based on the sweet potato variety and tahini brand used.
Can I use canned sweet potatoes?
Fresh sweet potatoes are strongly recommended — canned sweet potatoes are packed in syrup or water and are too soft and wet, producing thin, overly sweet hummus.
Can I make this without tahini?
Yes — for a nut-free version, replace tahini with 1 tablespoon of sunflower seed butter or an extra tablespoon of olive oil. The hummus will be less complex but still delicious.
Is this hummus vegan?
Yes — this recipe contains no animal products. It is naturally vegan, gluten-free, and dairy-free.
Can I roast the sweet potato instead of boiling?
Absolutely — roasting concentrates the sweetness and adds a caramelized depth. Roast a whole sweet potato at 400°F (200°C) for 45 to 60 minutes until very soft, then scoop out the flesh and proceed with the recipe. The hummus will be slightly sweeter and richer.
How do I make this spicier?
Add another ½ teaspoon of chili flakes, or add half a fresh red chili (seeds included) when blending. Harissa paste swirled in at the end also adds both heat and complexity.
- Classic Hummus (Volume 2)
- Pumpkin Hummus (Volume 2)
- Roasted Red Pepper Hummus (Volume 2)
- Muhammara (Volume 2)
- Skordalia (Volume 2)
Recipe from "The Italian Kitchen" by Vita Milanese — Volume 2: Sunday Sauce
Recipe from The Italian Kitchen by Vita Milanese — Volume 2 · Sunday Sauce. Discover all volumes on the ebook page.