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Sweetpotato Hummus

Recipe Developed by Tessa Nguyen, RD, LDN in partnership with NCSPC. 
Take hummus to another level with roasted sweetpotatoes, garlic and fresh lemon swirled in for a low cost, diabetes-friendly snack.
Print Recipe


  • 1 can, 15.5 oz garbanzo beans
  • ½ cup roasted sweetpotato, mashed, without skin
  • ½ teaspoon garlic powder
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup olive oil
  • ¼ cup low sodium vegetable stock


  • Rinse garbanzo beans under cool water until water runs clear.
  • In a food processor, pour in garbanzo beans, sweetpotato, garlic powder, lemon juice, salt and black pepper. Pulse mixture until beans are crumbly and in small pieces.
  • Turn food processor on and slowly drizzle in the olive oil and vegetable stock through the open spout on top of the food processor lid.
  • Process hummus until smooth and creamy.
  • Serve hummus room temperature or cold alongside freshly cut up vegetables or whole grain crackers for an easy snack.
Serves: 10