Short-Cut Sweet Potato Hummus

Sweet Potato Hummus

Pick up a copy of Best Lunch Box Ever and you’ll find an entirely from-scratch recipe for sweet potato hummus. It’s one I developed for the book and made dozens of times, until one day I was out of chick peas. I did, however, have a container of ready-made hummus in the fridge, which I whirled together with a cooked sweet potato and a few other goodies. Voila, a major shortcut for a family favorite was born.

Supermarket hummus tends to measure up pretty well in terms of ingredients, which is why it’s a store-bought swap I don’t mind making. Typically it’s little more than chick peas, tahini, oil, and seasonings, without a whole lot of funny business. Some taste better than others, of course, but even the lackluster ones can be remedied with this recipe.

All that’s required is cooking a sweet potato until tender. You can do that in an oven, the microwave, or my most recent favorite, the Instant Pot. Then, run it through a food processor with store-bought hummus, lemon juice, and a squirt of sriracha. The combination makes a tasty dip that is a nutrition powerhouse (full of vitamin A, fiber, folate, and protein). The flavor is a well balanced trifecta of sweet, spicy, and tangy.  In a word, addictive. Nobody will care that you took one little shortcut.

Side notes: For those of you hell bent on making everything from start to finish, you’ll find the from-scratch version of this hummus in Best Lunch Box Ever.  And if you’re interested in another twist on standard hummus, you might like this one made with beets and almonds.


Short-Cut Sweet Potato Hummus

Using store-bought hummus makes this wholesome dip a snap to pull together. Just add a tender, cooked sweet potato, a splash of lemon juice, and a squirt of sriracha. It's a tasty balance of sweet, tangy, with just a hint of heat that's delicious while still warm from the sweet potato or after chilling in the fridge. 

Course Snack
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 2 cups (eight 1/4-cup servings)
Calories 85 kcal
Author katiemorford


  • 1 small sweet potato
  • 1 cup hummus
  • 1/2 lemon
  • 1 teaspoon sriracha


  1. Preheat oven to 400 degrees F.  Pierce the sweet potato with a sharp knife a few times. Cook the sweet potato until tender enough that a knife slides right in without resistance, about 40 minutes (time will vary depending on shape and size of sweet potato). 

  2. Pull off the peel and put the flesh of the sweet potato into the bowl of a food processor fitted with a metal blade. Add the hummus, juice of the 1/2 lemon, and sriracha and run the food processor until the hummus is creamy and blended.

  3. Transfer to a serving bowl and serve with cut up vegetables and/or whole grain pita chips or crackers.




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