This beautiful purple sweet potato hummus is made with simple ingredients, delicious and perfect as a healthy snack, appetizer or party food. It can be whipped up in less than 15 minutes and will keep in the refrigerator for a couple of days!
Why This Recipe Works
Like my edamame hummus, 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?
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!
If you want more delicious snack recipes, don't forget to check out my cottage cheese egg muffin, berry and yogurt chia pudding, Thai pork toast, crispy air fryer wontons with pork filling, and mango sticky rice recipes!
Ingredients
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
Ingredient Notes
1. Purple Sweet Potato: 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. If you can't find purple sweet potatoes where you live, you can use other types of sweet potatoes. Just note that the color will, of course, be different.
2. Tahini: tahini is a very important ingredient for making hummus! It's basically ground sesame seeds. You can make your own or get it a jar like I do.
3. Toppings: I use chopped cilantro and crushed pistachios for this hummus. The texture works perfectly well but if you want to swap these for something else, feel free to.
Making A Vegan Variation
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.
Tips
1. To cook your purple sweet potatoes, steam them on high heat for about 20 minutes and peel when cool.
2. For any leftovers, simply store in an airtight container and refrigerate. This purple sweet potato hummus will keep in the refrigerator for about 3-4 days.
3. 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 for a change.
Related Recipes
Recipe
📖 Recipe
Purple Sweet Potato Hummus Recipe
Ingredients
- 12.35 ounces steamed purple sweet potatoes
- 6.7 ounces milk
- 3 tablespoons tahini
- 2 cloves garlic peeled
- 1 tablespoon lemon juice
- 1 teaspoon pink himalayan salt
- 2 teaspoons ground white pepper
Toppings
- Pistachios crushed
- Cilantro chopped
Instructions
- 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.
Notes
- To cook your purple sweet potatoes, steam them on high heat for about 20 minutes and peel when cool.
- For any leftover, simply put it in an airtight container and refrigerate it. This purple sweet potato hummus will keep good in the refrigerator for about 3-4 days.
- 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 for a change.
Nutrition