This recipe offers a delicious balance of sweetness and savory depth. The sweet potatoes add natural creaminess and subtle sweetness, while the lentils provide plant-based protein and a satisfying texture.
It’s a nutritious alternative to classic chickpea hummus and a great way to use pantry staples in a creative way. The vibrant color makes it beautiful on any appetizer table, and it’s versatile enough to pair with vegetables, pita, crackers, or even as a sandwich spread.
Whether you’re preparing snacks for the week or hosting guests, this hummus is simple, wholesome, and full of flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 medium sweet potatoes, peeled and cubed 1 cup cooked lentils (green or brown) 2 tablespoons tahini 2 tablespoons olive oil 2 tablespoons lemon juice 2 cloves garlic, minced 1/2 teaspoon ground cumin 1/4 teaspoon smoked paprika Salt to taste 2 to 4 tablespoons water (as needed for blending)
Directions
Preheat your oven to 400°F (200°C). Spread the cubed sweet potatoes on a baking sheet and roast for 20–25 minutes, or until tender and lightly caramelized. Allow them to cool slightly.
In a food processor, combine the roasted sweet potatoes, cooked lentils, tahini, olive oil, lemon juice, minced garlic, cumin, smoked paprika, and salt.
Blend until smooth. Add water gradually, one tablespoon at a time, until you reach your desired creamy consistency.
Taste and adjust seasoning if needed, adding more lemon juice or salt to suit your preference.
Transfer to a serving bowl and drizzle with a little olive oil or sprinkle with extra paprika if desired.
Servings and timing
Servings: Makes about 6 servings Prep time: 10 minutes Cook time: 25 minutes Total time: 35 minutes
Variations
For a spicier version, add a pinch of cayenne pepper or a small roasted chili.
For extra depth, try roasting the garlic along with the sweet potatoes.
If you prefer a smoother, richer texture, add an extra tablespoon of tahini or olive oil.
For a Mediterranean twist, stir in a tablespoon of chopped fresh parsley and a sprinkle of za’atar.
To make it oil-free, replace the olive oil with additional water or a splash of vegetable broth.
Storage/Reheating
Store the hummus in an airtight container in the refrigerator for up to 4 days. Stir before serving, as natural separation may occur.
This hummus is best served chilled or at room temperature. If it thickens in the refrigerator, simply stir in a small amount of water or lemon juice to loosen it.
Freezing is possible for up to 2 months. Thaw overnight in the refrigerator and stir well before serving.
FAQs
Can I use canned lentils instead of cooking them from scratch?
Yes, canned lentils work perfectly. Just rinse and drain them thoroughly before using.
Do I have to roast the sweet potatoes?
Roasting enhances the flavor, but you can steam or boil them if needed. Keep in mind that roasting adds more depth and natural sweetness.
Can I substitute chickpeas for lentils?
Yes, chickpeas can be used, though the texture and flavor will be closer to traditional hummus.
Is this hummus vegan?
Yes, all the ingredients in this recipe are plant-based.
Can I make this without tahini?
You can omit tahini or replace it with a spoonful of almond butter or sunflower seed butter for a slightly different flavor.
How can I make it extra creamy?
Blend longer and add a bit more olive oil or water until very smooth. Peeling the sweet potatoes after roasting can also help.
What can I serve with this hummus?
It pairs well with pita bread, crackers, sliced vegetables, wraps, or as a topping for grain bowls.
Can I prepare this ahead of time?
Yes, it’s a great make-ahead recipe. The flavors develop even more after a few hours in the refrigerator.
Why is my hummus too thick?
It may need more liquid. Add water or lemon juice gradually until you reach your desired consistency.
Can I adjust the spices?
Absolutely. Feel free to increase the cumin, add coriander, or experiment with other spices to suit your taste.
Conclusion
Sweet Potato and Lentil Hummus is a nourishing and flavorful alternative to classic hummus that brings together sweet, savory, and smoky notes in every bite. Easy to prepare and versatile enough for many meals and occasions, it’s a wholesome dip you’ll want to make again and again.
This Sweet Potato and Lentil Hummus is a creamy, protein-packed twist on traditional hummus, made with roasted sweet potatoes, hearty lentils, tahini, and warm spices. Naturally sweet, savory, and full of flavor, this healthy dip is perfect for spreads, wraps, appetizers, and meal prep.
Ingredients
2 medium sweet potatoes, peeled and cubed
1 cup cooked lentils (green or brown), rinsed and drained
2 tablespoons tahini
2 tablespoons olive oil
2 tablespoons lemon juice (freshly squeezed)
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
Salt to taste
2 to 4 tablespoons water (as needed for blending)
Instructions
Preheat oven to 400°F (200°C).
Spread cubed sweet potatoes on a baking sheet in a single layer. Roast for 20–25 minutes, or until tender and lightly caramelized. Let cool slightly.
In a food processor, combine roasted sweet potatoes, cooked lentils, tahini, olive oil, lemon juice, garlic, cumin, smoked paprika, and salt.
Blend until smooth and creamy.
Add water gradually, one tablespoon at a time, blending until desired consistency is reached.
Taste and adjust seasoning if needed (add more lemon juice, salt, or spices).
Transfer to a serving bowl. Drizzle with olive oil or sprinkle with extra smoked paprika before serving if desired.
Notes
For extra depth of flavor, roast the garlic with the sweet potatoes.For a spicier version, add a pinch of cayenne pepper or roasted chili.For a richer texture, add an additional tablespoon of tahini or olive oil.To make oil-free, replace olive oil with water or vegetable broth.Store in an airtight container in the refrigerator for up to 4 days. Stir before serving.If hummus thickens in the fridge, mix in a small amount of water or lemon juice to loosen.Freeze for up to 2 months; thaw overnight and stir well before serving.
