This beautiful purple sweet potato hummus is made with simple ingredients, delicious and perfect as a healthy snack, appetizer, party food, or part of a meal. It can be whipped up in less than 15 minutes and made ahead of time. You can make it on the weekend and enjoy it for the next couple of days!
An Easy Purple Sweet Potato Recipe
Purple sweet potato is a great root vegetable and a variety of sweet potato. Apart from its beautiful hue, purple sweet potato offers a lot of fiber and vitamins. Though, sometimes mistakenly called “purple yam” or “ube,” you can replace purple sweet potatoes with purple yams in most recipes.
While the Japanese sweet potato or Okinawan potato seems to be the most well-known type of purple sweet potato, in Thailand – where I live, a lot of purple sweet potatoes are imported from Vietnam and they taste great too. Again, if you can’t find purple sweet potatoes where you live, you can use other types of sweet potatoes in recipes requiring purple sweet potatoes.
A Healthy Sweet Potato Snack, Appetizer and Party Food
Although a big fan of hummus, sometimes I just can’t be bothered to go buy chickpeas (they’re not easily available here in Thailand). When I first came up with this recipe, I was craving hummus and simply had purple sweet potatoes at home and thought I would just use them as a base for my hummus. Thankfully, it turned out great! This means I can make hummus with a more common and cheaper ingredient that still tastes just as good but looks even prettier!
This purple sweet potato hummus is a crowd-pleaser and super easy to make! It’s the perfect appetizer when you have a get-together or party as everyone can just dip carrot, pepper, and cucumber sticks, or crackers in it. For those of you who want to stay on the healthier side of the spectrum, this tasty hummus also makes a great afternoon snack! Plus, it’s a pretty good idea to pack this into your children’s lunchbox. Right?
- 12.35 ounces or 350 grams of steamed purple sweet potato
- 6.7 ounces or 200 milliliters of milk
- 3 tablespoons of tahini
- 2 cloves of garlic
- 1 tablespoon of lemon juice
- 1 teaspoon of salt
- 2 teaspoon of ground white pepper
- Crushed pistachios
- Chopped cilantro
To cook your purple sweet potatoes, steam them on high heat for about 20 minutes and peel when cool.
This hummus takes very little time to make and you can make it in advance on the weekend to enjoy it during the week.
In a blender, blend the steamed purple sweet potatoes, milk, tahini and, garlic until smooth. If you want your hummus to be thinner, you can add more milk.
Season with lemon juice, salt, and ground white pepper and mix well. Taste-test the hummus and see if you want to add more lemon juice, salt, or white pepper.
Transfer the hummus from the blender to a serving bowl and top with crushed pistachios and chopped cilantro. Serve with vegetable sticks and/or crackers.
Making Vegan Purple Sweet Potato Hummus
Of course! Most ingredients used in this purple sweet potato hummus are already vegan or vegetarian except for the milk. If you’re a vegan, simply replace cow’s milk with any type of plant-based or vegan milk like a nut or rice milk. But please note that you might want to adjust the amount of the liquid since plant-based milk can be more watery. I suggest you keep adding milk bit by bit until you reach your preferred consistency.
Ways to Enjoy This Recipe
There are so many ways you can enjoy this purple sweet potato hummus. Other than using it as a dip, you can use it in sandwiches, pasta dishes, on pizza, and as a spread on your breakfast toast.
Storing the Leftovers
This purple sweet potato hummus will keep good in the refrigerator for about 3-4 days. If you don’t finish it within one sitting, simply put it in an airtight container and refrigerate it.
Other Recipes You Might Enjoy:
- Sour Cream & Onion Mushroom Dip / Spread
- Cashew Basil Pesto With Thai Red Curry Paste
- Thai Potato Soup with Chicken Drumettes
- Low-Fat Thai Corn Salad
- Vegan Savory Oatmeal with Vegetables
Purple Sweet Potato Hummus Recipe
- 12.35 ounces steamed purple sweet potatoes
- 6.7 ounces milk
- 3 tablespoons tahini
- 2 cloves garlic peeled
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 2 teaspoons ground white pepper
- Pistachios crushed
- Cilantro chopped
- In a blender, blend the steamed purple sweet potatoes, milk, tahini and, garlic until smooth. If you want your hummus to be thinner, you can add more milk.
- Season with lemon juice, salt, and ground white pepper and mix well. Taste-test the hummus and see if you want to add more lemon juice, salt, or white pepper.
- Transfer the hummus from the blender to a serving bowl and top with crushed pistachios and chopped cilantro. Serve with vegetable sticks and/or crackers.