Sriracha Sweet Potato Hummus
Sweet Potato Hummus is slightly spicy but majorly delicious. This spicy hummus is also vegan, gluten-free, and perfect for meal prep! Enjoy this healthy and easy homemade hummus recipe for an appetizer, snack, in a bowl, or on a sandwich.
Whenever I head to the grocery store, you can bet I’m going to come home with a new hummus to try.
Lately, I’ve been loving carrot hummus, lentil hummus, black bean hummus, and roasted red pepper hummus.
There are SO many flavors to choose from when it comes to hummus, yet I’d never seen a sweet potato hummus, so I decided to take matters into my own hands and create a vegan and gluten-free spicy sweet potato hummus!
This Sriracha Sweet Potato Hummus is incredibly easy to make.
Just like all homemade hummus recipes, all you have to do is throw your ingredients in a food processor and let it do its thing!
I am all about blender recipes (Take these Vegan and Gluten-Free Gingerbread Blender Muffins for example) because they require minimal clean-up. Anytime I can avoid a sink full of dishes, count me in!
If you can’t tell from my sweet potato breakfast cookies, sweet potato pasta sauce, sweet potato chocolate chip muffins, or flourless sweet potato brownies… I’m a BIG sweet potato fan.
And if you can’t tell from my Buffalo Cauliflower Sauce, 5 Ingredient Crock Pot Buffalo Chicken, or Firecracker Chicken recipe, I’m also a fan of some spice!
I’m also a big fan of the health benefits in sweet potatoes
- Sweet potatoes are rich in fiber. Fiber promotes the growth of good gut bacteria which is very important! Read more about that here.
- Sweet potatoes contain vitamins, minerals, and are high in antioxidants that protect your body from free radical damage and chronic disease.
- Sweet potatoes are rich in beta-carotene and anthocyanins that may help prevent vision loss and improve eye health.
But most importantly, sweet potatoes taste good! They’re also incredibly versatile and great for both sweet and savory recipes.
Enough nutrition talk, let’s talk about this hummus recipe.
What is hummus typically made of?
Hummus is a spread or dip traditionally made with chickpeas, olive oil, garlic, tahini, lemon juice, and salt. Sometimes it has other added ingredients, like red pepper or pine nuts… or in this case, sweet potatoes and sriracha!
Overall, this spread is a good alternative to those that contain mayonnaise since it offers more nutrients, including a small amount of protein.
What do you serve with hummus?
Try serving hummus on a snack board with pita chips and veggies or spread it on a sandwich! I love adding hummus to bowls and salads as well.
Personally? I add it to everything. Including cottage cheese to make a super creamy dip for raw vegetables.
I’m notorious for making strange food combinations, though. Whoops!
How long will this sweet potato hummus last in the fridge?
This hummus recipe and all other homemade hummus recipes should be kept in the fridge for no more than five days.
If it lasts that long! 😉
Sweet Potato Hummus Ingredients:
- Pureed Sweet Potato
- Chickpeas
- Tahini
- Avocado Oil
- Garlic Salt
- Cumin
- Sriracha
- Paprika
Once you’ve gathered all your ingredients, head to the kitchen and grab your food processor, a strainer, and a serving bowl!
How to Make Sweet Potato Hummus:
- Prepare your sweet potato by baking in the oven or microwaving. For the oven: preheat your oven to 425F. Pierce your sweet potato 4-5 times and bake for 45-50 minutes or until the thickest part of the sweet potato is cooked through. For the microwave: pierce your sweet potato 4-5 times. Place on a microwave-safe plate and microwave for 10 minutes, flipping halfway through.
- Rinse and drain your chickpeas. Remove the skin of your potato and place all of your ingredients in a food processor.
- Blend until smooth, scraping down the sides occasionally to make sure everything is blended.
- Taste and adjust taste/spice level as desired. If hummus is still too thick, add more avocado oil.
- Serve immediately or store in an airtight container in the fridge for up to five days.
As always, be sure to tag me on Instagram when you make this recipe!
No time to make this recipe right now? Pin it for later!
More Hummus and Dips to Try:
- 5 Ingredient Lentil Hummus
- Healthy & Easy Five Minute Tzatziki
- Healthy Greek Yogurt French Onion Dip
- Roasted Red Pepper Pesto
More Sweet Potato Recipes To Try:
- Sweet Potato Bars
- Vegan Sweet Potato Brownies | Made with Oat Flour!
- Creamy Vegan Sweet Potato Pasta Sauce in Under 30 Minutes
- Healthy Sweet Potato Waffles | Dairy-Free
- 3 Ingredient Cheesy Sweet Potato Waffles
Sriracha Sweet Potato Hummus
Ingredients
- 1 Can Chickpeas
- 1.5 Cups Sweet Potato ~ 1 medium-large sweet potato
- 4 Tablespoons Avocado Oil Can sub olive oil
- 3 Tablespoons Tahini
- 2 Tablespoons Sriracha
- 1 Tsp Minced Garlic
- 1/4 Tsp Salt
- 1/4 Tsp Cumin
- 1/4 Tsp Paprika
Instructions
- Prepare your sweet potato by baking in the oven or microwaving. For the oven: preheat your oven to 425F. Pierce your sweet potato 4-5 times and bake for 45-50 minutes or until the thickest part of the sweet potato is cooked through. For the microwave: pierce your sweet potato 4-5 times. Place on a microwave-safe plate and microwave for 10 minutes, flipping halfway through.
- Rinse and drain your chickpeas. Remove the skin of your potato and place all of your ingredients in a food processor.
- Blend until smooth, scraping down the sides occasionally to make sure everything is blended.
- Taste and adjust taste/spice level as desired. If hummus is still too thick, add more avocado oil.
- Serve immediately or store in an airtight container in the fridge for up to five days.
Yummy, this looks delicious. I’m a big fan of sweet potatoes but never thought to add them to hummus. I’ll for sure be pinning this so I can give it a try. Thanks for sharing.
You had me at sriracha! I love this idea, as I would be able to keep it to myself (no one in my fam will eat sriracha, my win). What a fun appetizer for a holiday meal, too.
An amazing dip to have on hand. It is super versatile, I even used it as a mayo substitute for sandwiches. I’m not a fan of spicy food but I loved how the sweetness from the potatoes against the spice of the Siracha worked quite nicely.