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Sweet Potato Hummus recipe by Kennedy @ the healthy haff. Serve with Mary’s Gone Crackers Super Seed Crackers!

Sweet Potato Hummus

A healthy sweet potato hummus paired with Mary's Gone Crackers Super Seed Crackers

This post is written by me, holds all my own opinions, and is made in partnership with Mary’s Gone Crackers, a company that I love, use, and am proud to work with.

Hummus is without a doubt one of my favorite, most versatile foods. Add it to your sandwiches, wraps, on salads, in salad dressings, as a dip for veggies, or use it as a dip for your flavor of choice of Mary’s Gone Crackers! I’ve been really into sweet potatoes and hummus lately and as I dipped a sweet potato fry into hummus one day, Sweet Potato Hummus was born!

If you grab a tub of hummus from the store every week, making this will be a game changer for you! It’s beyond easy to make your own hummus and it’s creamier than anything I’ve ever purchased pre-made! Still not sold? Give this a go and you will be!

The addition of sweet potato gives it a slightly sweet taste, creamy texture, and is drool-worthy when topped with olive oil, olives, harissa, spices, and fresh herbs. Hope you enjoy this fresh, fall-inspired recipe with your favorite Mary’s Gone Crackers Super Seed Crackers!

Sweet Potato Hummus and Mary's Gone Crackers Super Seed crackers for dipping

Sweet Potato Hummus

  • 1 cup chickpeas
  • 1 tsp baking soda
  • 1 large sprig fresh Rosemary
  • 1 medium-sized baked sweet potato
  • ¾ cup tahini
  • ⅓ cup extra virgin olive oil
  • ½ teaspoon cumin
  • ¼ teaspoon paprika
  • ½ teaspoon salt

Directions: Into a small bowl, add the chickpeas and baking soda and cover with water. Allow to sit for 8 – 24 hours. Once chickpeas have soaked, rinse the chickpeas and then boil in enough water to cover above the chickpeas at least two inches. Once the chickpeas come to a boil, scrape off the bubbling top liquid, reduce to low heat for 30-45 minutes or until all chickpeas are cooked through entirely. Steam or bake a sweet potato and allow to cool before adding to the blender. Allow chickpeas to slightly cool and add to a high-speed blender with rosemary and all spices. Slowly pour in tahini and olive oil until combined. Remove from the blender, plate, and enjoy. Store all remaining hummus in an airtight container for up to 5 days.