Creamy sweet potato dip, made with roasted sweet potatoes, tahini, garlic and lemon juice is a delicious spin on hummus. With just a handful of ingredients, it’s the perfect healthy appetizer for parties or everyday snacking.
Whether they’re stuffed or roasted or even made into toast, there’s no question that sweet potatoes are one the most versatile vegetables out there. Without a doubt, sweet potatoes are a crowd favorite but have you ever tried sweet potato dip?
Healthy and delicious, sweet potato dip is an excellent alternative to hummus that’s perfect for both parties and every day snacking. It’s easy to make, keeps well and has the familiar flavors and texture of hummus. It’s great as a dip for vegetables and crackers or a spread for wraps and sandwiches.
Creamy tahini, olive oil, garlic and lemon juice combine with roasted sweet potatoes to create a silky dip with a rich depth of flavor that complements the sweetness of the potatoes. If you meal prep on the weekends add a batch of this sweet potato hummus to your menu for the week as you’ll find it works well for all kinds of meals. Just roast your sweet potatoes and add all your ingredients to your food processor for a quick and easy dip that’s a nice change of pace from the norm. Here’s what you’ll need:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Sweet Potatoes – Look for orange fleshed sweet potato varieties such as Jewel, Beauregard, or Garnet.
- Olive Oil – Use your favorite olive oil.
- Garlic – A bit of garlic brings out the savory flavors in the sweet potatoes.
- Tahini – Tahini gives the dip richness, creaminess and a nutty depth of flavor.
- Lemon Juice – Fresh lemon juice brightens the flavors.
- Sesame Seeds – A sprinkle of sesame seeds are a nice finishing touch before serving
- Paprika – For serving.
How to Make Sweet Potato Hummus:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
The easiest way to make sweet potato dip is by roasting the potatoes in the oven. Roasting them concentrates their flavor and is completely hands off; just place them in the oven to roast inside their skins for about an hour.
Once done, you’ll peel off the skins and pulse the flesh in a food processor along with the tahini, garlic, olive oil and lemon juice until plush and fluffy. (Don’t be afraid to add a little water to loosen the consistency if you need as the moisture content of sweet potatoes will vary.)
A drizzle of olive oil, a sprinkle of sesame seeds and a dash of paprika to top and it’s ready to serve.
More Healthy Dips:
Sweet Potato Dip
Creamy sweet potato dip, made with roasted sweet potatoes, tahini, garlic and lemon juice is a delicious spin on hummus. With just a handful of ingredients, it’s the perfect healthy appetizer for parties or everyday snacking.
Ingredients
- 3 medium sweet potatoes
- 3 Tablespoons/45ml extra-virgin olive oil, plus more for serving
- 2 cloves of garlic finely grated
- ¼ cup + 2 Tablespoons/90ml tahini
- 1 Tablespoon/15ml fresh lemon juice
- 1 teaspoon fine sea salt
- Sesame seeds for serving
- Paprika for serving
Instructions
- Pre-heat oven to 425 F.
- Place sweet potatoes on a sheet pan and bake for 1-1:10 hours or until tender when pierced with a knife.
- Remove from oven and let sweet potatoes cool.
- Cut open sweet potatoes and scoop flesh into a food processor. Add olive oil, garlic, tahini, lemon juice, and salt and pulse until smooth.
- Drizzle sweet potato dip with more olive oil and top with a sprinkle of sesame seeds and a pinch of paprika to serve.
Notes
Variation:
Add cumin or cayenne.
Storage:
Store leftovers in a an airtight container in the fridge for 3-4 days.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Nut-Free
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 321Total Fat: 26gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 0mgSodium: 188mgCarbohydrates: 19gFiber: 4gSugar: 4gProtein: 5g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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