The sweet potato enhances this hummus recipe by giving it a smooth and satisfying consistency. This hummus pairs well with sliced carrots, or your favorite cracker and can be used as a spread on sandwiches, wraps or even burgers!
Skill Level: Beginner. Serving Size: 1/4 cup.
Course Condiment, Snack
Total Time 1 hour


For the hummus:

  • 1 each sweet potato medium
  • 15 oz. chickpeas, canned drained and rinsed
  • 1/3 cup tahini
  • 2 each limes juiced
  • 2 cloves roasted garlic or 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/3 cup olive oil

For the topping:

  • 1/2 cup cashews
  • 1 tsp curry powder
  • 1/4 tsp salt
  • 1 tsp olive oil


  • Preheat the oven to 350 degrees.
  • Wash and poke holes in a whole sweet potato.
  • Put the sweet potato on a sheet pan and roast for 30-45 minutes, until soft through.
  • Allow to cool and then peel.
  • In a small mixing bowl, mix cashews with curry powder, salt and oil.
  • Add to sheet pan and roast for 5 minutes.
  • To a food processor add sweet potato, chickpeas, tahini, lime, garlic, salt and pepper.
  • While blending, slowly stream in 1/3 cup oil until it reaches desired consistency.
  • Check for seasoning and adjust as necessary.
  • Scoop into bowl. Top with cashews, and enjoy!


Nutrition Information: This hummus contains healthy fats, small amounts of protein and carbohydrates. This recipe also provides some vitamin C from the lime juice and micronutrients to support heart health. Not only does the sweet potato provide additional fiber to the recipe, it is also a great source vitamin A to support gut health and our immunity! 
Calories: 200, Fat: 19g, Protein: 7g, Carbohydrates: 19g, Fiber: 4g, Added Sugar: 0g, Sodium: 290mg