If you're looking for an easy, healthy chickpea-free hummus, then my Vegan Sweet Potato Hummus recipe with only 7 clean, real food ingredients is it! The sweet potatoes can be baked or prepared in an Instant Pot to save time.
Here's Why This Recipe Works
My top 3 favorite reasons:
- Hummus Recipe Made Without Chickpeas!
- 100% Vegan and Gluten-Free!
- Made with Clean, Real Food Ingredients!
This is a great hummus recipe to use with veggies (both raw and roasted), my favorite grain-free chips and I even sometimes use it as a dressing on a salad.
Before making this recipe, you will need to have a baked sweet potato ready, so you can either bake one just for this recipe or bake one in the oven while you're baking something else and it will be ready to use the same or next day. Or you can even prepare your sweet potato with an Instant Pot and save lots of baking time!
After that, all you do is put everything in a Vitamix and blend until it's creamy and smooth. That's it!
My easy recipe is made with real, whole food ingredients and is vegan, gluten-free, dairy-free, lectin-free, chickpea-free, paleo-friendly and Medical Medium® Compliant.
"Feel good about what you eat..."
- Karielyn Tillman
Ingredients
Here are the clean, real food ingredients I used to make this recipe. Try to use organic if possible.
- Sweet Potato
- Tahini
- Lime Juice
- Extra-Virgin Olive Oil
- Garlic
- Ground Black Pepper
- Himalayan Pink Salt
That's it! It's super easy to make my Sweet Potato Hummus recipe!
5 Fast Facts About Sweet Potatoes*: contains anti-inflammatory properties; contains 2 g of vegan protein; contains 4 g of fiber; high in vitamin A, vitamin C, vitamin B5 and vitamin B6; excellent source of potassium, copper and manganese
5 Fast Facts About Sesame Seeds (Tahini)*: high in calcium at 35% RDA; excellent antioxidant; lowers cholesterol; reduces inflammation; high in phytosterol
5 Fast Facts About Limes*: aids in digestion; fat burner; contains more vitamin C than a lemon; antioxidant and antibiotic effects; extremely alkalizing to the body
5 Fast Facts About Extra-Virgin Olive Oil*: lowers blood cholesterol levels; rich in antioxidants; improves bone mineralization and calcification; excellent protection from heart attack and stroke; contains anti-inflammatory benefits
5 Fast Facts About Garlic*: regulates blood sugar levels; lowers high blood pressure; contains anti-bacterial and analgesic properties; anti-viral; helps to lower cholesterol levels
5 Fast Facts About Himalayan Pink Salt*: contains 84 minerals; unrefined, unprocessed, raw; promotes stable pH balance in cells; controls water levels in the body; aids digestion and facilitates better nutrient absorption
*These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.
Frequently Asked Questions
Yes! You can either bake a sweet potato using the instruction in the recipe card, use a leftover sweet potato that you previously baked, or save a lot of time and cook it in an Instant Pot!
Here's how:
1. Peel the sweet potato and cut into cubes.
2. Add (1) cup filtered/purified water to the Instant Pot and add the cubed potatoes.
3. Close the pressure valve on the lid and set it to PRESSURE COOK | HIGH for 5 minutes.
4. Allow the sweet potatoes to pressure cook/steam release for an additional 15 minutes before removing the lid.
4. Remove the sweet potato cubes from the Instant Pot with a slotted spoon.
Use the cooked sweet potatoes in the recipe under the "Prepare the Hummus" section.
Yes! One of the first things I thought of after discovering chickpeas / garbanzo beans were on the "do not eat" foods list for the lectin-free diet (and even paleo-vegan) was "what am I going to do about hummus?!"
I L.O.V.E. hummus but chickpeas are a primary ingredient.
And even though you can prepare the chickpeas from scratch by properly cooking them to remove the lectins, or buy a brand that has already done that, like this one, they may not be tolerated by everyone and are still not a paleo-approved food.
So what to do? Use sweet potatoes!
Sweet potatoes are a lectin-approved vegetable and is also on the list of foods to eat for thyroid healing and health, according to Anthony William in his book "Medical Medium®: Thyroid Healing".
Yes! Another favorite recipe I like to make is my Raw Zucchini Hummus which is also made without chickpeas.
Keep in mind that zucchinis are not a lectin-approved food if you need a 100% lectin-free recipe.
No! You can also make this recipe using a food processor if you don't have a Vitamix. Just process the ingredients until everything is well blended and smooth.
Karielyn's Expert Tips + Ingredient Substitutions
Here are some of my expert tips to make this recipe perfectly:
Sweet Potatoes: There are three different ways you can prepare the sweet potatoes for this recipe.
- Bake them in the oven
- Use leftover baked potatoes
- Prepare them in an Instant Pot
If you choose the Instant Pot method, you will need to peel them first.
Tahini: I used this in the recipe just as it is used in traditional hummus.
Lime Juice: This could be omitted if you prefer or substituted with lemon juice. Freshly squeezed will give you the best flavor but you could also use organic juice in a glass container.
Extra-Virgin Olive Oil: Again, I used this in the recipe just as it is used in traditional hummus. It could be substituted with pure avocado oil.
Garlic: Freshly crushed garlic will give you the best flavor, but you could also use organic garlic powder if you don't have any fresh garlic on hand.
Black Pepper: I like it in the recipe, but it could be omitted if you prefer.
Himalayan Pink Salt: This is my salt of preference; however, you can substitute it with sea salt.
Order Recipe Ingredients
Shop for ingredients to make this recipe and my favorite kitchen tools all in one place!
Vegan Sweet Potato Hummus
Ingredients
- 1 cup organic sweet potato (baked)
- ¼ cup organic tahini
- ¼ cup organic lime juice (freshly squeezed)
- 2 tablespoons organic extra-virgin olive oil
- 2 cloves organic garlic
- ½ teaspoon organic ground black pepper
- ½ teaspoon Himalayan pink salt
Instructions
Prepare the sweet potato (OVEN METHOD):
- Preheat oven to 350 degrees.
- Pierce the outside of the sweet potato with a fork on all sides.
- Place the sweet potato on a non-toxic cookie sheet lined with parchment paper and bake for 60 minutes.
Prepare the sweet potato (INSTANT POT METHOD):
- Peel the sweet potato and cut into cubes.
- Add (1) cup filtered/purified water to the Instant Pot and add the cubed potatoes.
- Close the pressure valve on the lid and set it to PRESSURE COOK | HIGH for 5 minutes.
- Allow the sweet potatoes to pressure cook/steam release for an additional 15 minutes before removing the lid.
- Remove the sweet potato cubes from the Instant Pot with a slotted spoon.
Prepare the hummus:
- Once the sweet potato is ready, slice it in half, scoop out the insides with a spoon, and place them in a Vitamix (you should have approximately 1 cup baked sweet potato to use).
- Add the remaining ingredients to the Vitamix and blend until the hummus is creamy and smooth, using the tamper if needed.
- Adjust seasonings to your preference.
- Store in an air-tight BPA-free container in the refrigerator.
- Enjoy!
Recipe Notes
Nutrition Information
Copyright Notice
The notes, instructions, and photographs for this recipe are copyrighted material and are protected under the Digital Millenium Copyright Act (DMCA). They cannot be used legally without my written permission.
More Healthy Vegan Sweet Potato Recipes
- Dehydrated Sweet Potato Chips
- Rosemary and Garlic Sweet Potato Medallions
- Cilantro Pesto Sweet Potato Salad
- or my Real Food Vegan™ 14-Day Meal Plan Program with 42 plant-based vegan + gluten-free recipes made with clean, real food ingredients just like this one that you will love!
Kate says
This was seriously one of the best spreads ever! Like no need to go back to Hummus and I now use it for everything. Tonight I am making a lectin free cauliflower pizza and I just might use this instead of tomato sauce. I will report back and let you know how it is.
Karielyn says
Hi there Kate! I'm so excited to hear that you liked the recipe as much as I do! I love it because it's a nice change from plain hummus. And what a great idea to use as a pizza sauce!! Thanks for trying out the recipe and for taking the time to let me know you enjoyed it...I really appreciate it 🙂