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Oct 28, 2026

Sweet Potato Hummus

Name: Sweet Potato Hummus
Prep time: 15 min
Cook time: 25 min
Ingredients: 2 cups diced sweet potato, (about 1 medium sweet potato, peeled and diced); 2 tablespoons extra-virgin olive oil; Kosher salt, (as needed); 1 (15-ounce ) can chickpeas, rinsed and drained; ½ cup tahini; 2 tablespoons freshly squeezed lemon juice; 2 garlic cloves, (smashed); ½ teaspoon ground cinnamon; ½ teaspoon ground nutmeg; 2 tablespoons unsalted butter; 10 small sage leaves; 2 tablespoons crème fraîche

Prep Time: 15 minutes mins

Cook Time: 25 minutes mins

BY: Kylie Mazon-Chambers

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Roasted sweet potato, tahini, and chickpeas blended into the creamiest fall hummus, finished with brown butter and crispy sage.

sweet potato hummus topped with sage brown butter and creme fraiche with pita chips.

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This sweet potato hummus is inspired by the one at Miss Ada, the Middle Eastern restaurant in Fort Greene, Brooklyn. Their version leaves out the chickpeas and blends roasted sweet potatoes with just tahini for a lighter, silkier dip. I love that approach, but I keep the chickpeas in mine. They give the hummus the body and nutty depth of a traditional hummus, and the sweet potato adds natural sweetness. To make it a fall dish, I finish it with brown butter, crispy fried sage leaves, and a drizzle of thinned creme fraiche. I recommend serving with these easy baked pita chips! For a bright and zesty version, try this lemon garlic hummus.

	Why You’ll Love This Recipe
	A fall spin on a classic. This dip has all the flavor of traditional hummus with a seasonal twist, so it fits right in on a fall appetizer spread or with Thanksgiving appetizers.
Great for entertaining. The vibrant orange color looks stunning served in a shallow bowl with a swirl of brown butter and thinned crème fraîche.
Make-ahead friendly. It keeps well in the refrigerator for several days, and the flavors improve overnight, so you can make it before guests arrive.

Key Ingredients in This Recipe

Sweet potato – The goal is to roast the sweet potatoes until they are caramelized to draw out the natural sugars and ensure they are soft enough to blend smoothly.
Chickpeas – Chickpeas (also called garbanzo beans) add texture and protein to this recipe while keeping it vegetarian. Using canned chickpeas rather than dried in this recipe cuts down on the prep time significantly. I prefer to take the extra step to remove the skins from the chickpeas. While it takes a bit of time it makes for a smoother texture.
Tahini – Tahini is a sesame seed paste made from pureed sesame seeds. It’s frequently used in Mediterranean and Middle Eastern cooking. It adds the nutty flavor to hummus.
Spices – Unconventional spices of cinnamon and nutmeg add a warmth to this dip making it perfect for a fall or winter spread.
Sage – I fry a bit of sage in brown butter to add a fall garnish.

A full ingredient list with exact amounts can be found in the recipe card below.

sweet potato hummus labeled ingredients.

Swaps and substitutions

Sage: Easily omit the sage and brown butter topping for a more traditional sweet potato hummus.
Dairy-free: Omit the creme fraiche and brown butter topping to make the recipe dairy-free.
Crème fraîche: Swap for sour cream in a pinch!

Pro tip

Taking the extra step to remove the skins from the chickpeas makes for a smooth and fluffy hummus.

How to Make Sweet Potato Hummus (Step-by-Step)

roasted diced sweet potatoes on baking sheet. — **Step 1: Roast sweet potatoes.**
Heat oven to 400ºF (200ºC). Toss the sweet potatoes in the olive oil and spread in a single layer on a baking sheet. Season with salt, then bake until golden brown and extremely tender, about 20 minutes.

skins removed from chickpeas garbanzo beans. — **Step 2: Remove skins from sweet potatoes.**
Remove the skins from the chickpeas by pinching with your pointer finger and thumb and discard.

**Step 3: Blend hummus ingredients.**
Add the sweet potatoes, tahini, lemon, garlic, cinnamon and nutmeg to the bowl of a food processor with ¾ cup (177g) ice water and blend until pureed and smooth. Season with salt.

Frying sage in butter. — **Step 4: Fry sage and whisk creme fraiche.**
In another small bowl whisk together the creme fraiche with 2 tablespoons (30g) of water, adding more 1 teaspoon at a time until thinned. Heat a small sauté pan over medium heat, add the butter and allow to melt and bubble. Add the sage leaves and fry swirling the the pan occasionally. Continue cooking until the butter is a toasty-brown color and has a nutty aroma. Immediately remove the brown butter to a small bowl. Set the sage aside on a plate.

sweet potato hummus with pita and fried sage leaves. — **Step 5: Assemble and serve.**
Serve the hummus topped with the creme fraiche and chopped sage leaves and brown butter. Serve or store. The hummus can be made up to a week ahead of time and refrigerated in an airtight container.

Ways to Serve Sweet Potato Hummus

Scoop it up with easy baked pita chips and fresh vegetables for a crudité.
Spread it on sandwiches and wraps like juicy arayes.
Use it as a base for grain bowls like this falafel bowl with “tabbouleh” rice.

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