Spicy Sweet Potato Hummus by Cookie and Kate

Vegan hummus that's bursting with flavor, both sweet and spicy. Enjoy it as a snack with pita wedges and veggies or as a spread!

Original recipe

View on Cookie and Kate


Prep: 15mins Cook: 55mins Total: 110mins


89 calories
Carbohydrate content
9.9 g
Cholesterol content
0 mg
Fat content
4.7 g
Fiber content
2.3 g
Protein content
2.6 g
Saturated fat content
0.6 g
Serving size
1/4 cup
Sodium content
11.6 mg
Sugar content
1.7 g
Trans fat content
0 g



  1. Preheat oven to 400 degrees Fahrenheit. Bake the sweet potatoes on the middle oven rack or in a baking dish for 45 minutes to an hour. They should yield to a gentle squeeze when they’re done baking.
  2. While the sweet potatoes are cooling, toss all of the other ingredients into a food processor (if you’re sensitive to spice, you may want to save the spices for last and add them to taste). Once the sweet potatoes have cooled enough to handle, use a knife or your fingers to peel the skin off of them. Add the sweet potatoes to the food processor.
  3. Blend well, and serve! I garnished mine with a light sprinkle of cayenne pepper and sesame seeds.