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Nourishing plant-based meals + indulgent desserts

Chipotle Sweet Potato Hummus

Chipotle Sweet Potato Hummus

I make hummus every single week.  Its the best snack with pita, crackers or veggie sticks, I use it as a spread on sandwiches, and I use it to top salads and Buddha bowls.  Basically, I eat a lot of hummus.  There are definitely store-bought brands of hummus that I like, but making my own takes about 10 minutes, its totally customizable, and I always have the basic ingredients on hand so I typically just make it myself.

This week I was feeling something a little different, so to inspire myself I did what I always do-Stare into my pantry until something speaks to me.  Sometimes this takes a while, but it always works.  In the very back of my pantry, covered in dust (not really but honestly I don’t even remember buying these) I found a can of chipotle peppers in adobo and I knew it was fate.  I’m kind of a baby about spice so I needed to make sure to balance these flavors.  Enter my ride or die: sweet potato.  It was a match made in hummus heaven.

Chipotle Sweet Potato Hummus

Prep Time 30 mins
Course Appetizer, Snack
Cuisine Mediterranean


  • 1-15 oz Can of Chickpeas drained and rinsed
  • 1 Medium Sweet Potato Steamed (about 2 cups)*
  • 3 Tbsp Tahini
  • 2 Tbsp Lemon Juice
  • 1/2- 1 whole chipotle pepper seeds removed
  • 1-2 tsp adobo the sauce the chipotles are packed in
  • 1/2 tsp smoked paprika*
  • 1/3 Cup Water
  • 1/4 tsp Salt
  • Black Pepper


  • Combine all ingredients into the bowl of a food processor and blend until completely smooth and creamy.  Start small with the spicy stuff.  You can always add more based of your spice tolerance.


*if you have butternut squash puree or smashed sweet potatoes on hand use those!  Or I bet this would work splendidly with canned pumpkin.  If you're using something already pureed though, use about 1 cup rather than 2.
Keyword chipotle, gluten free, hummus

What is your favorite way to use hummus?  Let me know how you like this recipe!

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