This Easy Creamy Oil-Free Sweet Potato Hummus is kicked up a notch with sweet potatoes, chipotle, and lime. Ready in 20 minutes, this creamy goodness doesn’t need any oil to be amazing! This is a healthy, protein-packed snack!
Homemade hummus is about a thousand times more delicious than the store-bought stuff. It is also SO easy to make in a variety of flavors. This Easy Creamy Oil-Free Sweet Potato Hummus is delicious and flavorful and super creamy thanks to the sweet potato…and a little bit of patience! See, the key to a creamy hummus is patience!
To achieve a creamy consistency – you will need to blend the hummus for longer, stopping a couple of times to scrape the sides.
Hummus is such a great protein-packed snack for serving with pita chips, crackers, or veggies. While I love a good classic homemade hummus, sometimes it’s fun to get creative with the flavors.
Sweet potatoes and hummus are two of my favorite things to eat! Combined together – yes please, bring it on!
I hope you enjoy this recipe as much as do…Do let me know how you found this Easy Creamy Oil-Free Sweet Potato Hummus! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!
Recipe serves 4-6
11 oz sweet potato (peeled and cut into 1-inch cubes -300 g, roughly 3.5 cups or 2 small sweet potatoes)
1 lemon or lime (juiced)
2 clove garlic (minced)
15 oz chickpeas (or 19 oz; drained but reserve the liquid)
1/4 cup/ 55 tahini (sesame seed paste)
1/2 teaspoon ground cumin
1-2 chipotle pepper (optional; for spice)
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/3 teaspoon chili powder
1. Fill a pot with 2 inches of water. Add a steamer basket and sweet potatoes. Bring to a boil, reduce heat, and simmer for 15-20 minutes, until sweet potatoes are fork-tender. Drain and rinse under cold water to cool. Or simply boil the sweet potatoes in a pan with water!
2. To a food processor add the lime/lemon juice, garlic, chickpeas, tahini, chipotle, spices, and sweet potato.
3. Blend on high and drizzle reserved chickpea liquid through the chute until you have the consistency you’d like.
Scrape sides of the food processor and process until completely smooth. This may take some time, the smoothest you want it to get, the longer you will need to process ( stopping and scraping the sides a few times )
Serve with pita bread, veggies, or crackers.
This hummus may be stored in a sealed container in the fridge for up to 3 days.
It can be frozen for up to 3 months.