Spicy Sweet Potato Hummus

by VSLW Member


Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat



  • 2 cups cooked chickpeas (or one can of chickpeas), reserve liquid, then rinse and drain
  • 3 tablespoon reserved chickpea liquid (aquafaba)
  • 2 tablespoons sesame seeds
  • 2 cloves garlic, peeled
  • juice of 1 lemon
  • zest of 1⁄2 lemon
  • pinch of sea salt, to tast 
  • pinch of cayenne pepper (start with less, season to taste)
  • 1/4 teaspoon smoked paprika (optional)
  • 1 teaspoon cumin


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Bake the sweet potatoes on the middle oven rack or in a baking dish for 45 minutes to an hour. They should yield to a gentle squeeze when they’re done baking.
  3. While the sweet potatoes are cooling, toss all of the other ingredients into a food processor. Once the sweet potatoes have cooled enough to handle, use a knife or your fingers to peel the skin off of them. Add the sweet potatoes to the food processor.
  4. Blend well (taste and adjust spices as desired), then serve!




Yield: 3-4 cups hummus

Adapted from Cookie and Kate/My New Roots

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