This Paleo Sweet Potato Hummus is easy to make, creamy, and so delicious. Legume free, dairy free, and vegan.

Paleo Hummus

Since chickpeas are not allowed in a paleo diet, this is chickpea-free. Sweet potatoes make the best replacement for them. They are creamy and blend so smooth. The tahini and garlic oil add the classic flavors of the hummus you know and love.

What to dip in Paleo Hummus

Carrots, cucumbers, radishes, celery, broccoli, and zucchini all work great. Some gluten free crackers or pretzels would be great as well. I love Simple Mills crackers and Fitjoy pretzels.

paleo hummus in a bowl with a cucumber being dipped

Low FODMAP Hummus

Sweet potatoes and tahini are both limit foods for low FODMAP, so this isn't a dish where you can eat freely. If you just have a serving of ¼ cup then it should be fine. Garlic oil replaces the traditional garlic cloves while still adding flavor.

If you don't need this low FODMAP, then use all olive oil and 2-3 fresh garlic cloves.

Storing Hummus

This is best stored covered in the fridge for up to 10 days. It's definitely a dip that gets better with time, so making it ahead and serving or enjoying later works great.

paleo hummus is a bowl with a spoon behind it

I think you will love this paleo Sweet Potato Hummus because it's so creamy, flavorful and delicious. So easy to whip up for a quick snack or appetizer.

Here are some more recipes to try:

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Sweet Potato Hummus

Author:Jessica DeMay

Prep Time:10

Cook Time:0

Servings: servings

Course:Appetizer

Cuisine:American

Diet:Gluten Free

5 from 1 vote

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Ingredients

1.5 pounds cooked sweet potatoes, skin removed
¾ cup tahini
¼ cup extra virgin olive oil
2 tablespoons garlic oil
2 tablespoons lemon juice
1 teaspoon salt

Instructions

Place sweet potato, tahini, olive oil, garlic oil, lemon juice and salt in a food processor. Blend until smooth, stopping and pressing down as needed. Serve with veggies or grain free crackers.
Store covered in the fridge up to 7 days.

Notes:

*If you don't need it low FODMAP, use all olive oil and add 2-3 cloves fresh garlic

Nutrition Information

Calories: 298kcal (15%)Carbohydrates: 22g (7%)Protein: 5g (10%)Fat: 22g (34%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 6gMonounsaturated Fat: 12gSodium: 346mg (15%)Potassium: 394mg (11%)Fiber: 4g (17%)Sugar: 4g (4%)Vitamin A: 12081IU (242%)Vitamin C: 4mg (5%)Calcium: 58mg (6%)Iron: 2mg (11%)

Did you make this recipe?Tag me on Instagram at @RealFoodWithJessica or leave me a comment & rating below.

8 Comments

Laura says

June 29, 2023 at 12:08 pm

Love it. OK to freeze?

- Jessica DeMay says
  
  July 30, 2023 at 7:27 pm
  
  Hi Laura- I haven't tried freezing this recipe, but I think it would be okay.
  
Shirley says

January 25, 2021 at 10:55 am

Any suggestions on replacing the garlic oil? My daughter is allergic to garlic and onions

- Jessica DeMay says
  
  January 30, 2021 at 7:21 pm
  
  Hi Shirley- avocado oil would work great
  
Chantelle Vanderveen says

April 19, 2020 at 2:31 pm

Yum we love this sweet potato hummus! Such a great dip to have on hand during a whole30!

- Jessica DeMay says
  
  April 19, 2020 at 8:34 pm
  
  Thanks, Chantelle! 🙂
  
Emily says

March 16, 2020 at 3:11 pm

Using sweet potato for a dip is a great idea!
Any tips for replacing tahini? I’m allergic to sesame and can’t use tahini in anything.

- Jessica DeMay says
  
  March 16, 2020 at 8:35 pm
  
  Hi Emily- you could use cashew butter possibly. It would be different in flavor, but still delicious. You could also do a sweet spin on it and leave out the lemon juice and garlic. Add some maple syrup and cinnamon- that would be yummy! Hope you try it.

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