Why You’ll Love This Sweet Potato Hummus with Veggie Sticks
- It’s a nutritional powerhouse in disguise. You’re getting a fantastic dose of vitamins from the sweet potato and a rainbow of fresh vegetables, all while enjoying something that tastes genuinely indulgent and creamy.
- The flavor balance is just perfect. The natural sweetness of the roasted sweet potato mellows out the sharpness of the garlic and lemon, creating a dip that’s complex, smooth, and utterly moreish without being overly heavy.
- It’s incredibly versatile. Beyond just a dip, this hummus is fantastic as a spread on sandwiches, a dollop on grain bowls, or even as a side with grilled chicken or fish. It works hard for you!
- It’s meal-prep magic. This hummus keeps beautifully in the fridge for days, meaning you can have a healthy, delicious snack ready to go in seconds. It honestly tastes even better the next day once the flavors have really melded together.
Ingredients & Tools
- 1 medium sweet potato (about 400g), peeled and cubed
- 1 can (400g) chickpeas, rinsed and drained
- 3 tbsp tahini
- 2 tbsp extra virgin olive oil, plus extra for drizzling
- Juice of 1 large lemon (about 3 tbsp)
- 1 small garlic clove, minced
- 1 tsp ground cumin
- ½ tsp smoked paprika, plus extra for garnish
- 3-4 tbsp cold water
- Salt and black pepper to taste
- For the Veggie Sticks: 2 carrots, 1 cucumber, 2 bell peppers (different colors), 4-5 radishes
Tools: A baking sheet, food processor, sharp knife, and cutting board.
Don’t stress if your sweet potato isn’t exactly 400g—a little more or less is totally fine. The real key here is the tahini; using a good-quality, well-stirred one makes all the difference in achieving that luxuriously creamy texture.
Serves: 4-6 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Roasting vs. Boiling the Sweet Potato? Roasting is my absolute preference. It concentrates the sweetness and gives a deeper, caramelized flavor that boiling just can’t match. It’s worth the extra few minutes, I promise.
- What if my tahini is super thick and pasty? Give the jar a really good stir—sometimes the oil separates and settles at the top. If it’s still stubborn, running the jar under warm water for a minute can help loosen it up.
- Don’t skip the ice-cold water. This is a little secret for the creamiest hummus. Adding cold water while the motor is running helps emulsify everything, making it light and fluffy rather than dense.
- Fresh lemon juice is non-negotiable. The bright, zesty kick from a freshly squeezed lemon is irreplaceable. It cuts through the richness and brings all the flavors to life in a way bottled juice just can’t.
How to Make Sweet Potato Hummus with Veggie Sticks
Step 1: Roast the Sweet Potato. Preheat your oven to 200°C (400°F). Toss the peeled and cubed sweet potato with a tiny drizzle of olive oil and a pinch of salt on a baking sheet. Spread them out in a single layer—this is key for getting them nicely roasted, not steamed. Roast for 20-25 minutes, or until they are fork-tender and have some golden-brown edges. You’ll notice that amazing, sweet aroma filling your kitchen. Let them cool for about 10 minutes before using; adding piping hot sweet potato to the food processor can make the hummus a bit gummy.
Step 2: Prep Your Veggie Sticks. While the sweet potato is roasting, wash and dry all your vegetables. Slice the carrots, cucumber, and bell peppers into sticks about the size of your finger. For the radishes, you can simply slice them in half or into quarters if they’re large. The goal is to have a variety of colors and shapes for a beautiful platter. Pop them all into a bowl of ice water—this will keep them super crisp and extra refreshing while you finish the hummus.
Step 3: Combine the Hummus Base. To your food processor, add the cooled roasted sweet potato, drained chickpeas, tahini, minced garlic, lemon juice, cumin, smoked paprika, a good pinch of salt, and a crack of black pepper. Pulse a few times to start breaking everything down. Then, with the motor running, stream in the 2 tablespoons of olive oil.
Step 4: Achieve Creamy Perfection. Now, this is where the magic happens. With the processor still running, slowly add the cold water, one tablespoon at a time. You’ll notice the hummus transform from a thick paste into a smooth, light, and creamy dip. Let it run for a good minute or two—this extra blending time is the secret to that dreamy, silky texture. Taste it! This is your moment. Adjust the seasoning—maybe it needs more salt, another squeeze of lemon, or a pinch more cumin. Make it yours.
Step 5: Plate and Serve. Spread the hummus into a shallow bowl. Use the back of a spoon to create swirls and wells on the surface—these are perfect for holding a final drizzle of olive oil. Drain your veggie sticks and pat them dry with a kitchen towel. Arrange them artfully around the bowl of hummus. Finish with a generous drizzle of olive oil, a sprinkle of smoked paprika, and maybe a few fresh parsley leaves if you have them. And there you have it—a snack that’s almost too pretty to eat. Almost.
Serving Suggestions
Complementary Dishes
- Grilled Halloumi Skewers — The salty, squeaky cheese is an incredible contrast to the sweet, creamy hummus. It turns your snack into a proper light lunch or dinner.
- Warm Pita Bread or Flatbreads — For those who can’t resist a carb, offering some warm, soft bread alongside the veggie sticks gives everyone a choice. Tear, dip, and enjoy.
- A Simple Quinoa Salad — A lemony quinoa salad with herbs and chopped vegetables makes this a complete, balanced meal that’s perfect for a sunny day.
Drinks
- A Crisp Rosé or Sauvignon Blanc — The bright acidity and fruit notes in these wines complement the sweetness of the hummus and cut through the richness beautifully.
- Sparkling Water with Lemon and Mint — A non-alcoholic option that’s just as refreshing. The bubbles and citrus cleanse the palate between each delicious bite.
- Iced Green Tea with Ginger — The slight bitterness of the green tea and the zing of ginger offer a lovely, palate-cleansing counterpoint to the creamy dip.
Something Sweet
- Dark Chocolate-Dipped Orange Slices — The combination of dark chocolate and orange echoes the sweet and earthy notes in the hummus, providing a sophisticated end to your meal.
- Almond and Date Energy Balls — These no-bake bites are healthy, sweet, and keep the whole experience feeling light and energizing.
- Lemon Sorbet — A scoop of sharp, clean lemon sorbet is the perfect palate-cleanser that feels incredibly refreshing after the rich hummus.
Top Mistakes to Avoid
- Mistake: Using hot sweet potato. If you blend the sweet potato while it’s still steaming hot, the starches can become a bit gluey and give the hummus a pasty texture rather than a creamy one. Patience is key—let it cool.
- Mistake: Not blending long enough. A few pulses won’t cut it. You really need to let the food processor run for a full minute or two after adding the liquid. This incorporates air and breaks down the chickpeas completely for that signature smoothness.
- Mistake: Skipping the taste test. Ingredients vary—your lemon might be more or less juicy, your sweet potato sweeter. Always taste and adjust the seasoning at the end. It’s the difference between a good dip and a great one.
- Mistake: Soggy veggie sticks. If you cut your vegetables too far in advance and don’t keep them in water or a sealed container, they can lose their satisfying crunch. The ice water bath is your best friend here.
Expert Tips
- Tip: Reserve a few chickpeas for garnish. Before you blend everything, set aside a tablespoon of whole chickpeas. Scattering them on top of the finished hummus with a drizzle of oil looks beautiful and gives a hint about what’s inside.
- Tip: Warm your spices. If you have an extra minute, toast the cumin and smoked paprika in a dry pan for 30 seconds before adding them. This wakes up their essential oils and gives a much deeper, more aromatic flavor.
- Tip: Get creative with your veggie sticks. Don’t just stick to the classics! Try jicama, sugar snap peas, blanched green beans, or even apple slices for a sweet and crunchy surprise.
- Tip: Make it ahead for better flavor. Honestly, this hummus tastes best after it’s had a few hours in the fridge for the flavors to get to know each other. It’s the ultimate make-ahead appetizer.
FAQs
Can I make this hummus without a food processor?
You can, but it requires a bit more elbow grease. A high-powered blender will work, though you might need to stop and scrape down the sides more often. If you’re going old-school with a potato masher and a bowl, make sure your sweet potato is very well mashed first, and then incorporate the other ingredients. The texture will be more rustic, but the flavor will still be fantastic. Just be prepared for a slightly chunkier result.
How long does this sweet potato hummus last in the fridge?
Stored in an airtight container, it will keep beautifully for up to 5 days. You might notice a little liquid separation on top—this is totally normal. Just give it a good stir before serving, and it will come right back together. I don’t recommend freezing it, as the texture of the tahini and sweet potato can become a bit grainy upon thawing.
Can I use canned sweet potato instead?
You can in a pinch, but honestly, the flavor and texture won’t be nearly as good. Canned sweet potato is often packed in syrup and can be too wet, leading to a sloppy hummus. Roasting your own is simple and gives you control over the final product. It’s worth the small effort for a much superior dip.
My hummus is too thick. How can I thin it out?
No worries, this is an easy fix! The solution is simply to add more liquid. With the food processor running, stream in a little more cold water, a tablespoon at a time, until it reaches your desired consistency. You could also use a bit more lemon juice or olive oil, but water does the job perfectly without altering the flavor.
Is it necessary to peel the chickpeas for a smoother texture?
It’s not necessary, but it is a pro move if you have the time and patience. Peeling the chickpeas (by rubbing them in a kitchen towel) removes the thin skins and will result in the absolute silkiest, smoothest hummus imaginable. For a weekday snack, I rarely bother—my food processor does a great job. But if you’re making this for a special occasion, peeling will take it to the next level.
Sweet Potato Hummus With Veggie Sticks
Whip up this vibrant Sweet Potato Hummus with Veggie Sticks! A creamy, healthy snack that's ready in 45 minutes. Perfect for parties or a feel-good treat.
Ingredients
Ingredients
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1 medium sweet potato (about 400g, peeled and cubed)
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1 can chickpeas (400g, rinsed and drained)
-
3 tbsp tahini
-
2 tbsp extra virgin olive oil (plus extra for drizzling)
-
1 large lemon lemon juice (about 3 tbsp)
-
1 small garlic clove (minced)
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1 tsp ground cumin
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½ tsp smoked paprika (plus extra for garnish)
-
3-4 tbsp cold water
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salt (to taste)
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black pepper (to taste)
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2 carrots (for veggie sticks)
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1 cucumber (for veggie sticks)
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2 bell peppers (different colors, for veggie sticks)
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4-5 radishes (for veggie sticks)
Instructions
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Preheat your oven to 200°C (400°F). Toss the peeled and cubed sweet potato with a tiny drizzle of olive oil and a pinch of salt on a baking sheet. Spread them out in a single layer—this is key for getting them nicely roasted, not steamed. Roast for 20-25 minutes, or until they are fork-tender and have some golden-brown edges. You'll notice that amazing, sweet aroma filling your kitchen. Let them cool for about 10 minutes before using; adding piping hot sweet potato to the food processor can make the hummus a bit gummy.01
-
While the sweet potato is roasting, wash and dry all your vegetables. Slice the carrots, cucumber, and bell peppers into sticks about the size of your finger. For the radishes, you can simply slice them in half or into quarters if they're large. The goal is to have a variety of colors and shapes for a beautiful platter. Pop them all into a bowl of ice water—this will keep them super crisp and extra refreshing while you finish the hummus.02
-
To your food processor, add the cooled roasted sweet potato, drained chickpeas, tahini, minced garlic, lemon juice, cumin, smoked paprika, a good pinch of salt, and a crack of black pepper. Pulse a few times to start breaking everything down. Then, with the motor running, stream in the 2 tablespoons of olive oil.03
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Now, this is where the magic happens. With the processor still running, slowly add the cold water, one tablespoon at a time. You'll notice the hummus transform from a thick paste into a smooth, light, and creamy dip. Let it run for a good minute or two—this extra blending time is the secret to that dreamy, silky texture. Taste it! This is your moment. Adjust the seasoning—maybe it needs more salt, another squeeze of lemon, or a pinch more cumin. Make it yours.04
-
Spread the hummus into a shallow bowl. Use the back of a spoon to create swirls and wells on the surface—these are perfect for holding a final drizzle of olive oil. Drain your veggie sticks and pat them dry with a kitchen towel. Arrange them artfully around the bowl of hummus. Finish with a generous drizzle of olive oil, a sprinkle of smoked paprika, and maybe a few fresh parsley leaves if you have them. And there you have it—a snack that's almost too pretty to eat. Almost.05
