- Root vegetables
- Sweet potato
This quick and easy sweet potato hummus is made with chickpeas, peanut butter, cumin and paprika. This dip is great for spreading, dipping or to eat out of the jar!
5 people made this
- 1 large sweet potato, peeled and sliced into chunks
- 1 (400g) tin chickpeas, rinsed and drained
- 3 tablespoons peanut butter
- 2 tablespoons lime juice
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin
- salt to taste
MethodPrep:5min ›Cook:40min ›Ready in:45min
- Preheat oven to 200 C / Gas 6. Line a baking tray with parchment; add sweet potatoes.
- Bake in preheated oven until potatoes are softened, about 40 minutes. Remove from oven and allow to cool, about 5 minutes.
- Place sweet potato chunks, chickpeas, peanut butter, lime juice, olive oil, paprika, cayenne pepper, cumin and salt into a blender; puree until smooth.
Reviews & ratingsAverage global rating:(2)
Reviews in English (2)
What a unique and tasty marriage of flavors! I didn't plan to change anything, but found that I didn't have any lime juice on hand. I substituted lemon juice instead with great results. For presentation, I sprinkled chia seeds over top. I love it and can't wait to share with friends and family! Thank you Megan for posting this delicious recipe!-21 Oct 2016
Sweet Potato Hummus
This sweet potato hummus recipe is made with sauteed sweet potatoes infused with spices. Made with only 7 ingredients, you can serve it just like hummus with crackers, pita bread, air fryer tortilla chips, or use it as a topping with your favorite vegan Mexican dishes.
I’m a hummus lover. It’s one reason I make my Green Hummus recipe so much. So, when I started making this dip, I decided it’s really a sweet potato hummus without chickpeas. The flavors are amazing and the sweet potatoes really shine through with color and tastiness.
Chocolate Peanut Butter Hummus Recipe (featuring Lakanto Suntella spread)
Hummus is bae. Hummus is life. Hummus is key. Hummus is…dessert?
Well, with this recipe, it TOTALLY IS.
So I’ve seen many kinds of hummus in my grocery stores, but rarely have I seen a sweet one! There are so many recipes of chocolate hummus and other dessert hummus flavors online, in addition to some dessert hummus products already in the market. But, I was hesitant on buying them and/or creating my own recipe because I wasn’t sure if I’d like the result. And I was right: I didn’t like the result. I LOVED IT.
Something about getting creative with an unlikely ingredient is so much fun. If anything, it makes veganism even more appealing! Who would have thought that aquafaba macaroons, jackfruit tacos, lentil bolognese, and potato-based cheese sauce were possible?! And here we have the all-mighty chocolate hummus that can satisfy any mousse craving in the world.
This recipe is absolutely for a quick and easy breakfast to pack on-the-go, an afternoon snack with fruit, a late-night dessert, or as a spread on top of toast, bagels, sandwiches, pretzels, or sweet potatoes! But you have me, who ate this entire jar for breakfast yesterday. It was AMAZING.
In addition, my hummus features this AMAZING Suntella chocolate spread by Lakanto, which is a company I wholeheartedly adore and have been supporting for a very long time. I could not be more delighted to be an affiliate for a brand that has a remarkable message about environmental sustainability, community, product quality, holistic health, taste, and spirituality (save 20% your next purchase with code SUPERFITBABE20!).
For an extra twist, I topped the hummus with goji berries and shredded coconut. You can add chocolate chips, crushed nuts, strawberries, or more peanut butter on top for serving!
- 1 cup sweet potato cubed
- 1 8 ounce can chickpeas drained
- 3 tablespoons tahini
- 1 tablespoon olive oil
- 1/2 tablespoon agave (optional)
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon cumin
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- Put the sweet potatoes in the steamer basket.
- Pour water into the tank (level 3).
- Start the cooking process.
- When the sweet potatoes are cooked, put them in the blending bowl with the rest of the ingredients.
- Blend until the consistency is smooth.
Create this recipe as an adult or older child appetizer/snack by adding some pita chips!
For the adults, you may substitute the agave for some honey.
NOTE Please do not feed infants of children under the age of 12 months honey.
If you’re not a fan of sweet potato, I highly encourage you to try this recipe out! The subtle heat from the jalapeno, the creaminess and nutty flavour from the peanuts, and then the slight sweetness from the sweet potato and tomato just works harmoniously together without having any ingredient as an overpowering flavour! One of my fav stews for sure!
(serves approx. 4 people)
✘ 2 cups diced yellow onion
✘ 1 jalapeno, cored and nely chopped (about 2 Tbsp.)
✘ 4 garlic cloves, minced (or 2 Tbsp.)
✘ 2-inch knob fresh ginger, peeled and minced (about 2 Tbsp.)
✘ 1 large (1-lb) sweet potato, peeled and cut into 1-inch cubes (about 2 cups)
✘ 1/2 cup unsweetened creamy peanut butter
✘ 1 chopped red bell pepper
✘ Fresh cilantro, cooked brown rice, roasted peanuts and lime juice for serving
Hearty spices like rosemary, sage, and thyme add loads of flavors.
I added homemade roasted pumpkin seeds with cranberries because that was what I had. But pistachios would be delish here, too.
Serve this simply on toast, crackers, or chips or use as a side dressing with vegetables or potatoes.
Dreamy Creamy Turmeric Sweet Potato Hummus Dip
The air definitely has more of a chill in it. The days are shorter, and the leaves have started to fall.
There are many things to love about the coming autumn. The countless images of pumpkin recipes that pop up on Pinterest, hot chocolate becoming a food group, hot tea that warms the soul, warm fuzzy blankets, and this very autumnal looking sweet potato hummus.
You know those silly questions when people ask you what you would bring with you to a deserted island, food wise? I never get it. How could I possibly limit my food choices? What tools am I given? If I bring an avocado, do I have lime to make guacamole? What if I want tahini? Or chocolate? My food-mood changes daily, so it is unrealistic to expect me to choose.
I’d probably end up bringing a sweet potato, as long as I could cook it. Maybe even if I couldn’t I’d still bring it and have it as my friend. I do love a good sweet potato, and even Tom Hanks in Cast Away had Wilson.
I would also bring hummus. I have an ongoing and forever-lasting love story with hummus – as can be seen here and here – so it was only natural that the two met and became one very delicious sweet potato hummus.
African Peanut & Sweet Potato Soup
Easy one-pot meal, ready in 20 minutes. Combines creamy peanut butter with warming spices (like cumin and coriander) and superfoods sweet potatoes and Swiss chard.
- 1-½ teaspoon Olive Oil
- 2 cloves Garlic, Minced
- 1 whole Yellow Onion, Diced
- 1 Tablespoon Fresh Grated Ginger
- 1 cup Water
- 4 cups Vegetable Broth, Low Sodium
- 2 whole Sweet Potatoes, Peeled And Diced
- ½ cups Natural Peanut Butter
- 2 Tablespoons Ground Cumin
- 2 teaspoons Ground Coriander
- ¼ teaspoons Sea Salt
- ¼ teaspoons Ground Cayenne Pepper
- ¼ teaspoons Cinnamon
- 6 cups Finely Chopped Swiss Chard (or Substitute Kale Or Spinach)
- Whole-grain Croutons, For Garnish (optional)
Heat olive oil in a large sauce pan or Dutch oven over medium-high heat. Add garlic, onion and ginger and stir frequently until the onions are softened, approximately 3 minutes.
Add water, vegetable broth, sweet potatoes, peanut butter, cumin, coriander, salt, cayenne and cinnamon. Bring to a boil. Reduce heat to medium and cover the pot. Let simmer until potatoes are tender, stirring occasionally, approximately 12 minutes.
Add Swiss chard and continue simmering until chard has wilted, approximately 2 minutes. Serve soup and garnish with whole-grain croutons if desired (omit to make this gluten-free).
Why I Love This Soup
This soup is cozy and lovely. It’s not too spicy, although you could just omit the jalapeño altogether if you were worried about that. It has just the right balance of creaminess and kick and it reminds me of another version of a good-for-you curry. Speaking of which, this would go great over some brown rice or quinoa.
You would not be sad if you made a skillet of socca (bread! hot, buttery, crispy, gluten-free chickpea flat bread!) to go with this soup.
You have no excuses. I am not letting you get out of making this recipe.
Blanket, soup mug, and Netflix, coming right up.
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