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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. Loved this recipe! Thanks for posting… I added 3 cloves garlic, another tsp of cumin, some chili pepper oil and cilantro… Very yummy!

  2. I think roasting the sweet potatoes is a great idea!

  3. I love this and I make it frequently. My "tweak" is to roast the sweet potatoes whole instead of peeling and chopping and steaming. The roasting adds more flavor to the potatoes and it takes less hands on time. The overall time is longer, but you can do the sweet potatoes ahead when you a baking something else.

  4. Terry, glad you like it.

  5. So I took your suggestion and I think it worked — it is a little lumpy and thick and not very orange but it tastes great. I blended everything except the sweet potatoes with an immersion blender and then stirred in the mashed sweet potatoes (I did use the immersion blender on the sweet potatoes for a couple of seconds).

  6. Terry I've never made hummus without a food processor and I'm not sure how it will work with a blender. I might blend the chickpeas in the blender, mash the sweet potato, and stir it together by hand. I worry that the blender will liquefy it too much.

  7. I'm finally getting ready to try this. Do you think a blender would work? I don't have a food processor.


  8. Thanks for your speedy answer! I am going to make this tomorrow!

  9. Elizabeth, yes I'm sure if it says Tahini on the bottle you have the right thing. Have fun with the food processor; one of my favorite gadgets!

  10. Ok, I am a newbie to the hummus making world and never bought Tahini. The recipe calls for tahini sauce but the only thing I could find was just a jar of Krinos brand Tahini. Is this what I need?

    So excited to try this out in my very first food processor!

  11. Replaced my food processor yesterday and made this today.

    OH. MY. GOSH! So stinkin' good I can hardly stand it!

  12. Jamie, so glad you liked it!