Have you ever wanted to elevate your appetizer spread with something that’s both visually stunning and deliciously satisfying? This Purple Sweet Potato Hummus is about to become your new favorite conversation starter. The first time I served this vibrant purple dip, my friends couldn’t stop talking about it – or dipping into it!
Unlike traditional beige hummus that blends into the background, this purple beauty commands attention while delivering a perfectly balanced sweet-savory flavor that’s irresistibly creamy. It’s the perfect example of how one simple ingredient swap can transform a familiar favorite into something extraordinary.
Why This Recipe is Awesome
This Purple Sweet Potato Hummus isn’t just about the stunning color (though that alone makes it worth making). The purple sweet potatoes add a natural sweetness that beautifully complements the nutty tahini and zesty lemon – creating a flavor profile that’s both familiar and excitingly new.
What makes this recipe truly special is its versatility. It works brilliantly as a show-stopping appetizer for gatherings, a nutritious snack you’ll actually look forward to, or even as a colorful spread for sandwiches and wraps. The purple sweet potatoes don’t just add visual appeal – they also boost the nutritional profile with extra antioxidants not found in traditional hummus.
And let’s be honest – in a world of beige dips, wouldn’t you rather serve something that looks like it came from a high-end restaurant?
Equipment needed: Food processor, baking sheet, aluminum foil, measuring cups, measuring spoons
Purple Sweet Potato Hummus
Ingredients
- 1 medium purple sweet potato about 8-10 ounces – must be purple variety for color
- 1 can 15 oz chickpeas, drained and rinsed
- 3 tablespoons tahini
- 2 cloves garlic roughly chopped
- 3 tablespoons fresh lemon juice about 1 large lemon
- 2 tablespoons extra virgin olive oil plus more for drizzling
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt or to taste
- 2-4 tablespoons cold water as needed for consistency
- Optional garnishes: sesame seeds chopped parsley, pine nuts, paprika, or za’atar
Instructions
- Prepare and roast the sweet potato by preheating your oven to 400°F (200°C). Wash and dry the purple sweet potato, prick it all over with a fork, then wrap it in aluminum foil. Place it on a baking sheet and roast for 25-30 minutes until completely tender when pierced with a knife.
- Let the sweet potato cool until comfortable to handle, about 10 minutes. Peel away the skin and roughly chop the flesh.
- Add the chickpeas, tahini, and garlic to your food processor and pulse several times to begin breaking down the chickpeas.
- Add the roasted purple sweet potato, lemon juice, olive oil, cumin, and salt to the food processor. Process for about 1-2 minutes until the mixture is relatively smooth.
- Check the consistency and with the processor running, gradually add cold water through the feed tube one tablespoon at a time until you reach your desired creaminess. Process for another 1-2 minutes until completely smooth.
- Taste and adjust seasoning as needed, adding more salt or lemon juice to balance the sweetness of the potato.
- Transfer to a serving bowl and create a shallow well in the center with the back of a spoon. Drizzle with additional olive oil and add your chosen garnishes.
- Allow the hummus to rest for at least 30 minutes before serving to let the flavors meld together.
Notes
- For the deepest purple color, look specifically for Okinawan or Stokes Purple sweet potatoes rather than regular purple yams.
- The hummus will thicken slightly when refrigerated, so make it just a touch thinner than your desired final consistency.
- This can be made up to 3 days ahead and stored in an airtight container in the refrigerator.
- For the smoothest texture, remove the chickpea skins before processing. It’s time-consuming but makes a noticeable difference.
- If you can’t find tahini, unsweetened sunflower seed butter can work as a substitute in a pinch.
Calories & Nutritional Info
- Calories: Approximately 175 calories per 1/4 cup serving
- Protein: 5g per serving
- Carbohydrates: 20g per serving
- Fiber: 5g per serving
- Fat: 8g per serving (mostly healthy unsaturated fats)
- Allergen notes: Contains sesame (tahini). Free from dairy, eggs, nuts, soy, and gluten.
- Diet suitability: Vegan, vegetarian, gluten-free, dairy-free
Common Mistakes to Avoid
- Undercooking the sweet potato – It must be completely tender for a smooth hummus. Test by inserting a knife; it should slide in with no resistance.
- Using orange sweet potatoes instead of purple – The regular orange variety will completely change the color and slightly alter the flavor profile.
- Over-thinning the hummus – Add water gradually as it will continue to thicken in the refrigerator.
- Skipping the resting time – Allowing the hummus to rest for at least 30 minutes lets the flavors develop and meld together properly.
- Not balancing flavors – Purple sweet potatoes are sweeter than traditional hummus ingredients, so you may need extra lemon juice or salt to achieve the right balance.
Alternatives & Substitutions
- For a spicy kick: Add 1/4 teaspoon cayenne pepper or a tablespoon of harissa paste
- Lighter version: Reduce olive oil to 1 tablespoon and increase water slightly
- Can’t find purple sweet potatoes? Purple cauliflower can create a similar color, though with a different flavor profile
- Tahini alternatives: Unsweetened sunflower seed butter or Greek yogurt (non-vegan) can work
- Add creaminess: Include 2 tablespoons of Greek yogurt (non-vegan) for an extra smooth texture
- Flavor variations: Add roasted red peppers, smoked paprika, or fresh herbs like cilantro or mint
FAQs
Where can I find purple sweet potatoes?
Look for them at farmers’ markets, health food stores like Whole Foods, or Asian markets. They’re becoming increasingly available at well-stocked supermarkets, especially during fall and winter months. The Stokes Purple or Okinawan varieties work best for this recipe.
Can I make this hummus without a food processor?
A high-powered blender can work, though you’ll need to scrape down the sides more frequently. For the smoothest results, a food processor is recommended, but in a pinch, even a potato masher can work if you don’t mind a chunkier texture.
How long does Purple Sweet Potato Hummus stay fresh?
Stored in an airtight container in the refrigerator, it will keep well for 4-5 days. The color may darken slightly over time, but the flavor remains excellent. I don’t recommend freezing as the texture can become grainy upon thawing.
What should I serve with this hummus?
The vibrant purple color pairs beautifully with colorful veggie sticks (carrots, cucumbers, bell peppers), warm pita triangles, pita chips, or seeded crackers. It also works wonderfully as a spread on sandwiches or wraps.
Can I use canned sweet potatoes instead of fresh?
I strongly recommend against this substitution. Canned sweet potatoes are typically the orange variety and often packed with syrup, which would significantly alter both the color and flavor of this hummus. The roasting process also adds depth of flavor you’d miss with canned.
Final Thoughts
This Purple Sweet Potato Hummus proves that sometimes the most delightful culinary creations come from simple twists on classics. Don’t be surprised when friends ask for the recipe after trying it! The vibrant color brings joy to the table, while the nutritional boost makes this a snack you can feel good about enjoying regularly. So go ahead – dip, spread, and savor every beautifully purple bite.
