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By Katja Heino 3 Comments
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Sweet Potato Hummus (paleo, whole30, + vegan)

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white bowl with sweet potato hummus

Made with just a few simple ingredients, this super creamy, healthy sweet potato hummus is the perfect snack dip. And it’s paleo (no beans), Whole30 compliant, and vegan.

I love hummus, but I don’t love chickpeas. They just don’t agree with me. (Don’t ask!! 🤭) Did you know that it’s super simple to make hummus without them?

I’ve been making vegetable-based hummus for years. I shared my recipe for Roasted Garlic Pumpkin Hummus a while back. Today I’m sharing my current hummus obsession: sweet potato hummus.

It’s slightly sweet, perfectly creamy, and absolutely addictive. You won’t be able to stop. It’s perfect for dipping those raw veggies, on top of salads, as a sandwich spread, and for adding to those fun breakfast and dinner bowls we are all seeing all over the web. You can even add water to it to make a simple salad dressing. Who doesn’t love a good dip?

hand dipping cracker in sweet potato hummus

Here’s the recipe deets:

  • sweet potato
  • tahini
  • olive oil
  • garlic
  • lemon
  • salt

That’s it. Just your basic hummus ingredients, minus the chickpeas. I’m sort of a purist when it comes to my sweet potato hummus. It’s SO simple, delicious and tasty. But as you may know, making hummus isn’t an exact science. You can add so many things to personalize.

Here’s a few things you can add if you wish:

  • fresh parsley
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • lime juice instead of lemon juice
  • roasted garlic instead of fresh
  • black pepper
  • cayenne (for a bit of heat)
food processor with sweet potatoes in it
food processor with sweet potato hummus in it

The most time consuming part of this recipe is cooking the sweet potatoes. Once you have that done, it only takes a couple of minutes to whip up. Just toss everything in the food processor and let the machine do all the work.

PRO TIP: meal prepping baked sweet potatoes for the week is a simple way to safe time and have good food available to eat during the week.

4 Ways to Cook Sweet Potatoes

❤️Dutch oven method… my personal favorite. Preheat oven to 400’F, place sweet potatoes into Dutch oven, cover, and bake until soft – usually 50-60 minutes. This makes them so soft and caramelized.

❤️baking sheet method… preheat oven to 400’F. Poke sweet potatoes a few times with a fork and place onto greased sheet pan and bake until soft – usually 50-60 minutes.

❤️Instant Pot method… pour 1 cup of water into bottom of Instant Pot. Place trivet into the bottom and place sweet potatoes onto trivet. Cook in HIGH pressure for 20-25 minutes, depending on the size of your sweet potatoes. Quick release and remove from IP.

❤️steaming method… cover bottom of pan with at water. Place steamer basket into pot and place peeled and chopped sweet potatoes into basket. Cover and steam until soft – usually about 12-20 minutes. This is the quickest way but you don’t get that caramelized flavor that roasting gives.

wooden spoon with sweet potato hummus on it

What I love about this sweet potato hummus is that I get to control what goes in it. Plus there’s NO PLASTIC container. Our family has committed to drastically reducing the amount of packaging/plastic we consume. It’s a real problem for the Earth and oceans.

It is estimated that just nine per cent of the world’s nine billion tons of plastic has been recycled. Most of our plastic ends up in landfills, our oceans and waterways, and the environment.  32% of the 78 million tons of plastic packaging produced annually is left to flow into our oceans. Plastics do not biodegrade. Instead they slowly break down into smaller pieces of plastic called microplastics that contaminate our water and soil. Choosing to buy products with less packaging or no packaging altogether makes a big difference.

And if you are wondering what these tasty little crackers are that I eat with my sweet potato hummus, they are my “Cheesy” Paleo Crackers. Another way we reduce packaging by making our own foods. These crackers are so easy to make and are a big hit with all the people in my house. They are gluten free, dairy free, nut free, and grain free.

close up of sweet potato hummus in food processor

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Sweet Potato Hummus (paleo, whole30, + vegan)

★★★★★ 5 from 1 reviews
  • Author: Katja Heino
  • Yield: about 2 cups 1x
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Description

This super creamy, healthy sweet potato hummus is the perfect snack dip. So addictive. And it’s paleo (no beans), Whole30 compliant, and vegan. 


Scale

Ingredients

  • 2 medium sweet potatoes, cooked and peeled (about 1 and 1/2 pounds)
  • 1/4 cup tahini (like this)
  • 2 tbsp olive oil (I use THIS organic brand)
  • 1 clove garlic or 1/8 tsp garlic powder (* see note)
  • 2 tbsp lemon juice
  • 1/2 tsp salt 
  • olive oil for drizzling

Instructions

  1. Add all ingredients to food processor. Puree until creamy smooth. Adjust for salt and lemon. 
  2. Drizzle with olive oil before serving.
  3. Store in air tight glass container in fridge for 3-4 days. 

 

 


Notes

Raw garlic can have a bit of a bite.  For a more mellow flavor, use roasted garlic.  You can roast a head of garlic at the same time you are roasting the sweet potatoes. Simply slice off top quarter of garlic head, exposing as many cloves as possible.  Place into small baking dish, drizzle with olive oil, cover, and roast until cloves are are golden, completely soft, and begin to protrude slightly from skins, about 1 hour.

This is my basic sweet potato hummus recipe.  Feel free to customize as you like.  Some suggestions are: fresh parsley, 1/2 tsp cumin,  1/2 tsp smoked paprika, lime juice instead of lemon juice, roasted garlic instead of fresh, black pepper, or cayenne. 

Did you make this recipe?

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close up of hand dipping cracker into sweet potato hummus

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Filed Under: Condiments and Such, Healthy Snacks Tagged With: hummus, sweet potato hummus, sweet potatoes, vegan, whole30

Reader Interactions

Comments

  1. Renee Silver says

    January 24, 2020 at 6:32 am

    Sounds delicious. I definitely will use this recipe.
    Thank you,

    Reply
  2. Elena says

    May 7, 2020 at 8:36 pm

    I can’t handle garbanzo beans and this recipe is great… especially made spicy!

    ★★★★★

    Reply
    • Katja Heino says

      May 12, 2020 at 1:38 pm

      Yay! I’m so happy. Yes, I love to add a bit of heat to this. So good.

      Reply

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Hi I’m Katja!

And this is how we do healthy in our family. Just REAL food. Simple. Easy. Gluten free. More about Savory Lotus

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🍋 🍋 LEMON POPPY SEED DONUTS • when life gi 🍋 🍋 LEMON POPPY SEED DONUTS • when life gives you a bag of lemons, you make the best of it • even though we prioritize healthy eating, there’s room for treats like these • we call it balance 😉 • baking is one of my favorite things to do with my little one👩‍🍳 • we’ve had a year solid of being home, distance learning, + missing being out in the world • baking is one of those small pockets of JOY that brightens our daily life ☀️☀️

🍋 🍋 light and fluffy (gluten and grain free) donuts dipped them in a sweet lemony glaze • the bright lemon flavor kinda adds a bit of sunshine to the day 🍋☀️🍋

🍋 🍋 recipe link in bio (and i linked the donut pan that i use in the post): https://www.savorylotus.com/lemon-poppy-seed-donuts-gluten-free-and-grain-free/
sauerkraut • love it? hate it? • it’s one of sauerkraut • love it? hate it? • it’s one of the easier + most cost effective ways to support your gut • i make it every couple of months • its easy once you understand the basics of fermentation • i have a step by step tutorial if you’re ready to dive in ✨✨

link to tutorial in bio : https://www.savorylotus.com/easy-sauerkraut-recipe/

what you’ll need:
cabbage
salt
1/2 gallon wide mouth mason jar (or you can use 2 wide mouth quart sized jars)
air-tight fermentation lid
🥕🌿🍠 veggie game strong today • crucifer 🥕🌿🍠 veggie game strong today • cruciferous vegetable = superfoods • this + sweet potato rounds + a big cup of bone broth is what’s up for dinner 

collard green
green cabbage
purple cabbage 
carrot 
tons of fresh ginger 

👉 and, yes, not everyone tolerates cruciferous vegetables • i didn’t used too • i’ve done a lot of work on my gut + digestion • and i still prefer them cooked as they are easier to digest • eat slowly • give thanks (gratitude has a positive effect on the nervous system) • chew well (so your body can release all the enzymes needed to digest your food) ❤️• it’s so so important to eat in a relaxed environment so the body can rest + digest • eating while in “hurry” mode leads to indigestion and poor absorption
simple dinner • we eat wild salmon 🐟 once a w simple dinner • we eat wild salmon 🐟 once a week to get in those omega 3s • my favorite way to cook it is to sprinkle with salt + a bit of ghee on top + broil it for 8-9 minutes • so easy + today we added steamed green beans + a cauliflower + romanesco mash • plus tons of olive oil + ghee

to make cauliflower + romanesco mash, add florets from one head of each to a large pot • add in 1 cup of bone broth + sprinkle with a bit of salt • cover with lid • steam florets in broth until tender, adding more broth if bottom runs dry • once florets are very tender, add lots of ghee or butter + salt to taste • purée smooth with an immersion blender • add more broth to make it creamy smooth • so good 💛• don’t forget to add a ghee (or butter) pool when serving 

when we can’t get wild, local salmon, we order from @vitalchoice
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