Spiced Sweet Potato Hummus is awesome. A week or two ago I found this delicious looking hummus on a blog I follow, Cook to Love. I was really intrigued by the idea of having sweet potatoes in a hummus recipe. Well, today, I finally got around to trying this recipe. I’m having John’s staff over to our home tomorrow for an office Christmas party and I decided this would be a good appetizer. I was right.  This recipe was fantastic!

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But, first, I need to give you a couple of tips on making this fabulous Spiced Sweet Potato Hummus. I would highly recommend using a high speed blender or Vitamix for this recipe rather than a regular blender. Mash both the cooked sweet potatoes and the chick peas in a bowl, add the remaining ingredients, then blend with your high-powered blender until done. Because of the thickness of the ingredients, you really need a food processor or a heavy-duty blender for this recipe.

If you are looking for a healthy, low-calorie, vegan, gluten free snack for yourself or to share with others at a party this is a great recipe to try. It has amazing taste and texture. The idea of roasting the sweet potatoes instead of boiling them increases the sugar content and flavors of this delicious recipe with a smoky, savory blend.

While the original recipe uses coconut sugar in the recipe, I omitted it and still found the recipe fantastic. I also increased the spices which enhanced the taste of this hummus as well.

When I originally posted this recipe in December of 2012, Cook to Love was a viable food blog. This blog no longer exists so I can’t link Cook To Love’s original recipe. This recipe is a lot different than many of the other recipes because of the spices used so I’m not going to link it to another blog either. We really enjoyed this recipe and hope you will give it a try.

When I initially prepared this recipe in December 2012, it was back when I only had an iPhone 3 for a camera. This produced grainy, blurry pictures for the most part–and no amount of photo editing could make these pictures any better. I have been going back through all the recipes I posted that first year of my blog and remaking and rephotographing all the pictures so they can be shown in a better light [ahem], you get what I mean.

When I made this recipe this time (June 2015), I chose to sprinkle cinnamon on top instead of paprika and cilantro like the first time I made it. While cinnamon is not usually combined with hummus, it works excellently in this recipe. Enjoy.

Doesn’t Spiced Sweet Potato Hummus look delicious? It tastes as good as it looks.

This is a great low-calorie healthy snack.

Spiced Sweet Potato Hummus has a great blend of flavors. You will love it. Consider serving this healthy appetizer with raw veggies to your kids for after school snacks until dinner.

Here’s what I did.

I used these ingredients.

Peel  and cube sweet potatoes. Be careful as you use the knife. Sweet potatoes are so dense it is very difficult cutting through them raw. Sprinkle with cumin, olive oil, salt, pepper, cinnamon, allspice, and nutmeg. 

Bake at 400 for about 30-40 minutes until potatoes test done. Mash potatoes with a fork and place in a high powered blender like a Vitamix.

Wash and drain garbanzo beans (chickpeas). Mash garbanzo beans with a fork and add to mixture in blender. 

Add sesame tahini, lemon juice, minced garlic, olive oil and about a cup of water or garbanzo bean liquid. 

Blend the mixture until smooth. You may have to stop and stir occasionally or add additional water.

Pour hummus into a bowl. Sprinkle lightly with cinnamon. Serve and enjoy.

Wash veggies and serve with Spiced Sweet Potato Hummus.

You will love this healthy, low calorie amazing appetizer! We sure did.

Here’s the recipe.

SPICED SWEET POTATO HUMMUS

(Recipe adapted from Cook To Love.com (no longer a viable food blog).

Spiced Sweet Potato Hummus

Teresa Ambra

Spiced Sweet Potato Hummus is amazing. This fabulous spicy appetizer includes sweet potatoes, garbanzo beans, garlic, tahini and garlic, pureed with several spices providing a spectacular flavor. It's an excellent appetizer to serve at any tailgating party or potluck. This recipe is healthy, low calorie, gluten free and vegan.

No ratings yet

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Appetizer

Cuisine Middle Eastern

Servings 10

Calories 133 kcal

Equipment

• 1 blender
• 1 large cookie sheet pan
• 1 potato masher
• 1 vegetable peeler
• 1 sharp knife to cut vegetables
• 1 plate
• 1 fork

Ingredients

  

1x2x3x

• 3 tbsp. olive oil
• 3 cups sweet potato peeled and diced
• 1 can chickpeas rinsed and drained (garbanzo beans)
• 2 tbsp. sesame tahini ground sesame seeds
• 3 tbsp. olive oil + ½ to 1cup water, or more, as needed for thinning (I used about 1 ¼ cups)
• 1 tbsp. lemon juice
• 1 tsp. minced garlic from a jar or 2 cloves fresh garlic, minced
• 1 tsp. coconut sugar I omitted this and the recipe still turned out great
• 1/2 - 1 tsp. cumin
• 1 1/4 tsp. cinnamon
• 1/2 - 1 tsp. allspice
• 1/4 tsp. nutmeg
• 1 tsp. sea salt or kosher salt
• 3/4 tsp. ground black pepper
• paprika for serving
• cilantro sprigs for serving

Instructions

 

• Preheat oven to 400°.
• On a cookie sheet place sweet potatoes.
• Drizzle with 3 tbsp. olive oil, then sprinkle with salt, pepper, cumin, cinnamon, allspice, coconut sugar (I did not use this), and nutmeg.
• Roast until tender, 30-40 minutes.
• I pierced the sweet potatoes with a fork to check for doneness.
• Mash sweet potatoes with a potato masher and place in blender.
• Mash garbanzo beans on a plate with a fork.
• Add to blender.
• Add water, then tahini, lemon juice, 3 tbsp. olive oil and garlic in a food processor or high-powered blender.
• Puree until smooth, adding water or olive oil to thin, as necessary.
• To serve: sprinkle with either cinnamon or paprika and fresh cilantro, if desired.

Notes

NOTE: This hummus is so thick that you will need a high-powered blender like a Vitamix to process to smoothness.

 

 

NOTE:  Serve with your choice of dippers: miniature bell peppers or bell peppers cut in strips, sliced radishes, julienned beets, carrot chips, sugar snap peas, broccoli or cauliflower florets, zucchini, cucumber or yellow squash slices, red or yellow grape or cherry tomatoes, julienned jicama, celery sticks, or any other veggie you prefer.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 133kcalCarbohydrates: 13gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 222mgPotassium: 181mgFiber: 2gSugar: 2gVitamin A: 5680IUVitamin C: 2mgCalcium: 37mgIron: 1mg

Keyword appetizer, gluten free, hummus, sweet potatoes

Tried this recipe?Let us know how it was!

Even the guys enjoyed this appetizer. The cinnamon on top added great flavor not usually found in hummus recipes.

Healthy, low calorie, gluten free, vegan – what’s not to love? I’ll even share some with you! Pull up a chair.

You may also enjoy these delicious recipes!

Spinach and Artichoke Hummus

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Paprika Hummus Dip

Spiced Sweet Potato Hummus

Teresa Ambra

Spiced Sweet Potato Hummus is amazing. This fabulous spicy appetizer includes sweet potatoes, garbanzo beans, garlic, tahini and garlic, pureed with several spices providing a spectacular flavor. It's an excellent appetizer to serve at any tailgating party or potluck. This recipe is healthy, low calorie, gluten free and vegan.

No ratings yet

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Appetizer

Cuisine Middle Eastern

Servings 10

Calories 133 kcal

Equipment

• 1 blender
• 1 large cookie sheet pan
• 1 potato masher
• 1 vegetable peeler
• 1 sharp knife to cut vegetables
• 1 plate
• 1 fork

Ingredients

  

1x2x3x

• 3 tbsp. olive oil
• 3 cups sweet potato peeled and diced
• 1 can chickpeas rinsed and drained (garbanzo beans)
• 2 tbsp. sesame tahini ground sesame seeds
• 3 tbsp. olive oil + ½ to 1cup water, or more, as needed for thinning (I used about 1 ¼ cups)
• 1 tbsp. lemon juice
• 1 tsp. minced garlic from a jar or 2 cloves fresh garlic, minced
• 1 tsp. coconut sugar I omitted this and the recipe still turned out great
• 1/2 – 1 tsp. cumin
• 1 1/4 tsp. cinnamon
• 1/2 – 1 tsp. allspice
• 1/4 tsp. nutmeg
• 1 tsp. sea salt or kosher salt
• 3/4 tsp. ground black pepper
• paprika for serving
• cilantro sprigs for serving

Instructions

 

• Preheat oven to 400°.
• On a cookie sheet place sweet potatoes.
• Drizzle with 3 tbsp. olive oil, then sprinkle with salt, pepper, cumin, cinnamon, allspice, coconut sugar (I did not use this), and nutmeg.
• Roast until tender, 30-40 minutes.
• I pierced the sweet potatoes with a fork to check for doneness.
• Mash sweet potatoes with a potato masher and place in blender.
• Mash garbanzo beans on a plate with a fork.
• Add to blender.
• Add water, then tahini, lemon juice, 3 tbsp. olive oil and garlic in a food processor or high-powered blender.
• Puree until smooth, adding water or olive oil to thin, as necessary.
• To serve: sprinkle with either cinnamon or paprika and fresh cilantro, if desired.

Notes

NOTE: This hummus is so thick that you will need a high-powered blender like a Vitamix to process to smoothness.

 

 

NOTE:  Serve with your choice of dippers: miniature bell peppers or bell peppers cut in strips, sliced radishes, julienned beets, carrot chips, sugar snap peas, broccoli or cauliflower florets, zucchini, cucumber or yellow squash slices, red or yellow grape or cherry tomatoes, julienned jicama, celery sticks, or any other veggie you prefer.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 133kcalCarbohydrates: 13gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 222mgPotassium: 181mgFiber: 2gSugar: 2gVitamin A: 5680IUVitamin C: 2mgCalcium: 37mgIron: 1mg

Keyword appetizer, gluten free, hummus, sweet potatoes

Tried this recipe?Let us know how it was!