Easy Creamy Oil-Free Sweet Potato Hummus

This Easy Creamy Oil-Free Sweet Potato Hummus is ready in 20 minutes, this creamy goodness doesn’t need any oil to be amazing! This is a healthy, protein-packed snack!

You may or may have not come across sweet potato hummus. if you haven’t – YOU HAVE TO DO IT NOW!

Why? Because the sweet potatoes add extra creaminess, colour and taste! I am a huge hummus lover, but sweet potato hummus has got to be my favourite of all time!

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 flavours.

Sweet potatoes and hummus are two of my favourite 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!

More Hummus Recipes:

1. Oil-Free Curried Red Lentil Hummus
2. Easy Loaded Hummus Bowl
3. 5-Minute Healthy Miso Hummus

Recipe serves 4-6

Ingredients:

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

Method:

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.

Storage:
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.

• About
• Latest Posts

Follow Elena

Elena

Chef | Recipe Developer | Vegan Boss at VegeVega

Elena is a passionate chef and a recipe developer.
She develops vegan-friendly recipes and shares helpful vegan guides to help all vegans find the transition process easier.

Follow Elena

Latest posts by Elena (see all)

• Building Muscle on a Vegan Diet: A Comprehensive Guide to Meal Planning & Macros - 11 April 2023
• Vegan Keto Sushi Roll - 25 February 2023
• Vegan Mushroom Tomato Pasta [One Pot] - 18 February 2023