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Kalyn's Kitchen

Sweet Potato Hummus with Olive Oil and Sumac

Sweet Potato Hummus with Olive Oil and Sumac is a fun appetizer idea for Halloween or Thanksgiving, or just enjoy it any time you’re craving sweet potatoes. Use Sweet Potato Recipes to find more tasty ideas for sweet potatoes!

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Sweet Potato Hummus with Olive Oil and Sumac found on KalynsKitchen.com

I didn’t have any special reason for making this Sweet Potato Hummus, other than the fact that it caught my eye in the latest cookbook from Costco that I was simply unable to resist, despite the fact that I already have far too many cookbooks. (Do you have those moments too?) The cookbook is called Power Foods, and it’s a collection of recipes using 38 healthy ingredients, with information about each ingredient and creative and interesting recipes. I love hummus and I love sweet potatoes, so I figured this would be a winner (and it was!)

I’ve made many different kinds of hummus, and I don’t think I’ve found one I didn’t like. However if you’re like some people I could name who don’t especially like hummus and really don’t like sweet potatoes, then this hummus recipe is not going to be for you. There’s a healthy dose of sweet potato flavor, with garlic and tahini undertones and just a hint of lemon. I ate this with whole wheat pita triangles the day I made it, but it was good with celery and sugar snap peas to scoop up the hummus as well.

Sweet Potato Hummus with Olive Oil and Sumac found on KalynsKitchen.com

The recipe called for steaming the sweet potatoes, but my mind immediately said “microwave” and that method worked well. I cut them in fairly small pieces so they’d cook quickly. I used this great microwave cover I got from my friend Margarethe, but if you don’t have something like this, I’d cover the bowl with cling wrap, venting it a little.

While the sweet potatoes cook, rinse 1 can garbanzo beans and let them drain. Cook sweet potatoes until they’re soft, 10-12 minutes (more or less, depending on your microwave.) I put the bright blue hot pads to remind you that the bowl will be HOT when you take it out.

Put the cooked sweet potato, drained garbanzo beans, lemon juice, tahini, olive oil, cumin, garlic, and a bit of salt and pepper into the food processor. Process until the hummus is quite smooth, scraping down the sides of the bowl a few times. Serve at room temperature or chilled, with pita triangles, veggie dippers, or whole grain chips.

Sweet Potato Hummus with Olive Oil and Sumac found on KalynsKitchen.com

More Tasty Hummus Recipes to Try:

Roasted Red Pepper Hummus from Pinch My Salt
Black-Eyed Pea Hummus with Olive Oil and Sumac from Kalyn’s Kitchen
Beet Hummus from Simply Recipes
Slow Roasted Tomato Hummus from Kalyn’s Kitchen
Hummus with Caramelized Onions from [No Recipes]
Parsley Hummus with Whole Wheat Pita Chips from Kalyn’s Kitchen

Sweet Potato Hummus with Olive Oil and Sumac

Sweet Potato Hummus with Olive Oil and Sumac is a fun appetizer idea for Halloween or Thanksgiving, or just enjoy it any time you’re craving sweet potatoes!


  • 2 medium sweet potatoes, peeled and diced (about 1 lb. sweet potatoes, in U. S. stores orange-fleshed sweet potatoes are often called yams or sweet yams)
  • 1 can garbanzo beans (15.5 oz), rinsed until no foam appears and then drained well
  • 1/4 C fresh squeezed lemon juice
  • 1/4 C tahini sauce
  • 2 T extra virgin olive oil, plus more for drizzling on top of hummus
  • 2 tsp. ground cumin
  • 1/2 tsp. minced garlic
  • salt and fresh ground black pepper to taste
  • water for thinning, 2-4 T
  • 1/2 tsp. paprika or Sumac for garnish (optional)


  1. Peel sweet potatoes and cut into small cubes.
  2. Place in microwave-safe bowl, cover with vented lid or cling wrap, and microwave on high until sweet potatoes are soft. (About 10-12 minutes for me, but microwave power can vary, so check a few times, being careful not to burn yourself.)
  3. While sweet potatoes cook, drain garbanzo beans into a colander placed in the sink and rinse with cold water until no more foam appears.
  4. Let garbanzos drain.
  5. Put cooked sweet potatoes, garbanzo beans, lemon juice, tahini, 2 T olive oil, ground cumin, garlic, salt, and pepper into food processor bowl, with processor fitted with steel blade.
  6. Process until the mixture is fairly smooth, about 2 minutes, scraping down the sides of bowl a few times. If the mixture seems too thick, thin with a few tablespoons of water until it is the consistency you want.
  7. Taste for seasoning and add more salt and/or pepper if desired.
  8. Serve at room temperature or chilled , with a drizzle of olive oil and a sprinkling of paprika or Sumac if you wish. This would be good with whole wheat pita triangles, veggie dippers, or whole grain chips. Hummus will keep in the fridge for at least a week.


Recipe from Power Foods, with the addition of olive oil drizzle and sumac from Kalyn.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
The addition of sweet potatoes to this Sweet Potato Hummus with Olive Oil and Sumac makes it limited to phase 2 or 3 of the South Beach Diet. If you’re eating it with pita triangles or whole grain chips, I’d use portion control for phase 2. (You could eat a larger amount if you’re using veggie dippers.) This would be too high in carbs for a low-carb diet.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Sweet Potato Hummus with Olive Oil and Sumac found on KalynsKitchen.com

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    53 Comments on “Sweet Potato Hummus with Olive Oil and Sumac”

  1. wow looks so amazing! I've tried to find sumac in stores but whaddya know it was growing right outside of my house!

    If you like you can submit your healthy food photos to: http://www.healthfreakfood.com it's a new photo sharing site for health foodies 🙂

  2. Glad people are liking this.

    As for the texture, not entirely sure what you mean, but I'd say the texture is like a mix of hummus and mashed sweet potato. Not that different from traditional hummus, but a little different.

  3. I've never tried sweet potato hummus… does it change the texture a lot?

  4. That looks great! I love making different kinds of hummus. The color of this one looks so yummy 🙂

  5. This is SO going on my list of recipes to make. Beautiful photo! Thank you for sharing! 🙂

  6. Salt Shaker, we were writing comments at the same time! That sounds like a good variation if you're more into beans than you are sweet potatoes.

  7. Butternut squash would also be phase two for the South Beach Diet, but I think the flavor might be very nice.

    Matt, obviously I must not believe in "too many cookbooks" either, but every once in a while I notice that there are some I never even get a chance to look at!

  8. We tried it today, I like the idea, but was too sweet for our tastes. I think I'd reverse the proportions of the sweet potato and chickpea to do it again. And add some chilies… 😉

  9. I don't believe in "too many cookbooks". There are so many different ways to cook, it is always nice to see things from a different perspective. I love hummus, I've never thought of having it with sweet potatoes, I'll have to give it a try sometime.

  10. Wonder how butternut squash would do in it? I'm thinking of those wonderful containers of pre cut squash you get at Costco.

    Would that make it more Phase 1 friendly?

  11. Ah Sheryl, my condolences on the food processor. (If it's any consolation, I'm now on my third one!)

  12. I love sweet potatoes and I love hummus, so this sounds wonderful! Can't wait to try it, but I've gotta wait until next month when I can replace my now-dead food processor (a moment of silence, please…)

  13. Thanks! I liked it a lot.

  14. I love sweet potatoes and hummus, so I know I will love this one!

  15. What a great recipe. I just bought a bunch of sweet potatoes. They are soo good. Love the hummus idea. Thanks.

  16. Great to hear that there are a lot of other sweet potato fans *and* that I'm not the only one who can't resist that cookbook buying impulse!

  17. can't wait to try this one! i just love sweet potatoes! thanks!

  18. This is my kind of recipe! It's also a great way to get more sweet potato into your diet. I make a sweet potato and garlic dip that looks exactly like Cheese Whiz, and I'm guessing this is exactly that same color. I'm adding sweet potatoes to my shopping list now!

  19. I have those "moments" with cookbooks at least once a week. So don't feel bad. I like to tell myself I'm doing it "for the blog"…right. 😛

    I ADORE this hummus. I am hands down making it this weekend. I can't resist!

  20. This looks wonderful. I like experimenting with different ingredients and i love hummus made with different things too.
    We make a sweet potato mash here in India but this sumac seems interesting.

    I made the cauliflower and cabbage mash from your blog and it was great…next is this recipe.