165 Comments
Jump to Recipe
Meet my new favorite snack, spicy sweet potato hummus! It’s brilliant orange and bursting with flavor, both savory and sweet. I’ve been eating it with everything: pita wedges, bite-sized vegetables, toasted bagels and quesadillas.
I’m pleased to share photos of this vegan recipe with you all, which is the first of my monthly contributions to One Green Planet. One Green Planet is “the online destination for the ecologically ethical generation” and a great resource for vegan recipes from chefs and food bloggers alike. While I certainly don’t believe that a vegan diet is right for everyone (and I do love my cheese), I fully support anyone’s commitment to consuming less meat and animal products. I hope my recipes can help in that regard.
Whether you’re a vegan, vegetarian or self-professed carnivore, I’ve posted several savory sweet potato recipes you’ll love. This sweet potato chili is my end-all, be-all vegetarian chili recipe. It’s so good that I don’t even want to try any others. Then there’s my recipe for sweet potato fries, which includes my tips for attaining crispy fries. I’m so excited that sweet potatoes are in season that I’ve been snacking on sweet potato fries the past two nights in a row!
Just in case those aren’t enough to satisfy your sweet potato tooth, I also have an easy recipe for baked rosemary and parmesan sweet potatoes and sweet potato enchiladas over here. For even more, check out Naturally Ella—Erin is a fellow sweet potato fanatic and is always coming up with interesting ways to serve them.
I want to know: what is your favorite way to eat sweet potatoes?
Spicy Sweet Potato Hummus
save
- Author: Cookie and Kate
- Prep Time: 15 mins
- Cook Time: 55 mins
- Total Time: 1 hour 10 minutes
- Yield: 3-4 cups hummus 1x
- Category: Dip
5 Stars4 Stars3 Stars2 Stars1 Star
4.9 from 44 reviews
Vegan hummus that’s bursting with flavor, both sweet and spicy. Enjoy it as a snack with pita wedges and veggies or as a spread!
Scale
Ingredients
- 2 medium sweet potatoes
- 3 tablespoons olive oil
- 2 cups cooked chickpeas (or one can of chickpeas, rinsed and drained)
- 3 tablespoons tahini
- 3 cloves garlic, peeled
- juice of 1 lemon
- zest of ½ lemon
- ground sea salt, to taste
- 1 ½ teaspoon cayenne pepper (start with less, season to taste)
- ½ teaspoon smoked paprika
- ¼ teaspoon cumin
Instructions
- Preheat oven to 400 degrees Fahrenheit. Bake the sweet potatoes on the middle oven rack or in a baking dish for 45 minutes to an hour. They should yield to a gentle squeeze when they’re done baking.
- While the sweet potatoes are cooling, toss all of the other ingredients into a food processor (if you’re sensitive to spice, you may want to save the spices for last and add them to taste). Once the sweet potatoes have cooled enough to handle, use a knife or your fingers to peel the skin off of them. Add the sweet potatoes to the food processor.
- Blend well, and serve! I garnished mine with a light sprinkle of cayenne pepper and sesame seeds.
Notes
- Based on recipes by My New Roots and Whole Family Fare.
- This recipe yields 3 to 4 cups of hummus (a lot!).
- Strangely, the hummus tasted a lot spicier on the first day, but mellowed out overnight. Please add the spices slowly and taste as you go to suit your preferences. If your hummus tastes too spicy at first, just refrigerate it for a day and try it again—it should be just right!
▸ Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate.
Share This Post
pPinfSharetTweeteEmailNever miss a new recipe
Subscribe to our email newsletter! As a thank you, we'll give you our welcome guide with 5 printable dinner recipes. (It's all free.)
Reader Interactions
Comments
Stephanie h
Excellent!
Reply
Kate
I’m glad you enjoyed it, Stephanie! I appreciate your review.
Reply
Ruth
Can l freeze this recipe?
Reply
tracey h. becker
Favorite hummus!!! Delicious and always a crowd pleaser.
Reply
Mary Lee
Do you think subbing white beans for chickpeas would work good flavor wise. I detest chickpeas. Meaning I always have to make fresh hummus without them.
Reply
Kate
I recommend this best as written. If you try something different, let me know what you think!
Reply
Deb Goldsmith
Just made this, fantastic!! I cut the cayenne to 1/2 teaspoon ( we are wimps) otherwise I made it exactly as written. Delicious!
Reply
Kate
I love to hear that, Deb!
Reply
SharLize
My friend and I made this today. It’s amazingly delicious. It is overtaken my number one position of favourite Hummus flavours knocking barbecue and roasted red pepper hummus into second and third place.
Reply
Ilona S Kocins
Where I live, sweet potatoes come in many sizes. What is the quantity of “2 Medium sweet potatoes” please? I am working through your recipes with delight.
Reply
Leave a comment below:
« Older Comments