Learn how to make Caribbean sweet potato hummus, a creamy, boldly spiced dip that puts a genuine island twist on a classic. This version uses steamed white flesh Caribbean sweet potato blended with chickpeas, fresh lime juice, tahini, cumin, paprika and a touch of scotch bonnet for those who like a little heat. sweet potato before then let this be the perfection gateway.

Since this is a Caribbean style hummus dip then it would make perfect sense to use the white flesh sweet potato.

Furthermore, it has a more delicate, less sweet and slightly more dense compared to its orange counterpart.

Don't let that deter you because it makes velvety smooth hummus. There is a reason why this creamed coloured potato is so popular in Caribbean cuisines.

It is a staple across the Caribbean and is widely available in African, Caribbean and Asian supermarkets in the UK.

That mild delicate flavour makes it more ideal for both sweet and savoury dishes.

Steaming it rather than roasting or boiling preserves its natural flavour and keeps the moisture at exactly the right level for blending.

Combined with the reserved chickpea liquid, which works as a natural binder, the result is a silkiest hummus you have ever tasted.

This recipe is vegan friendly, naturally gluten free, packed with protein, optimal levels of fibre and comes together in less than 30 minutes.

Whether you are new to Caribbean ingredients or simply looking for a delicious and nutritious twist on a familiar favourite, this Caribbean sweet potato hummus is the perfect place to start.

Gungo peas dip

Speaking of dips, remember my Caribbean inspired Jamaican Refried Gungo Peas well this is another dip made from gungo peas (pigeon peas).

Gungo peas are the star of the show that transforming legumes into a smooth, creamy spread that is packed with flavour.

The two recipes actually complement each other beautifully on a sharing platter, giving your guests two very different but equally delicious Caribbean inspired dips to enjoy side by side.

Reasons why you will love this recipe

Vegan friendly and gluten free - no dairy, no gluten, no compromise on flavour
Caribbean inspired - warm spices and coconut milk give this hummus its very own island flair.
steamed to keep flavour intact - steaming the sweet potato helps to retain the flavour (it will taste a million times better!)
Quick and easy to make - once the sweet potato is roasted, the rest comes together with ease.
Versatile - works as a dip, spread or even as a wrap filling.

Ingredients you will need

Ingredients you will for Sweet Potato Hummus

Sweet potato - Make sure you are using the Caribbean (white flesh with red skin) sweet potato to make the hummus.
Chickpeas - Nutty, creamy and protein enriched they help to form the hummus and to bulk up the recipe.
Tahini - A paste made from ground seasame this is a must for that unique hint of nuttiness.
Limes - The zestiness from the limes brings out the taste in the hummus.
Olive oil - Helps with the velvty smooth texture.
Scotch bonnet - A hint of spiciness, albeit this is optional.
Paprika, cumin, onion/garlic granules - These spices are used for smokiness, warmth and earth tones.
Pink salt - Flavour enhancer.

The steps

Peel the sweet potato and then roughly chop into small pieces.
Fill a large saucepan by ¼ with water then place the steaming basket inside.
Place the sweet potato pieces on the steaming basket then put the lid on.
Bring the pan to the boil then reduce the heat to medium.

step5-8adding the olive and lime to the blender

Steam the sweet potato until it is fork tender (you want the sweet potato to be extremely soft it should take around 15-20 minutes and the colour should go from opaque to translucent). You should be left with 11/2 cups of sweet potato.
Once steamed, set to the side and allow to completely cool.

step9-12 adding tahini, scotch bonnet, chickpeas and sweet potato to the blender

In a high speed blender, add the lime juice, olive oil, tahini, scotch bonnet, cumin, paprika, onion granules, garlic granules, pink salt, sweet potatos, and chickpeas to the blender.
Blend into a smooth consistency, if the hummus is too thick then add some of the leftover chickpea liquid (in small amounts afew tablespoons at a time) until you achieve your desired consistency.

step13-16 adding the spices and chickpea liquid to the blender

Do a taste test of the hummus, you may want to adjust the flavour of the hummus some more (i.e more tahini, lime, seasoning etc..)
Drizzle with olive oil and garnish with thyme before serving.

Notes and tips

You can purchase white fleshed sweet potato from most markets or supermarkets that stock African/Caribbean and Latino foods.
Any leftover sweet potato can be used as Mash or frozen (up to 3 months).
The colour of the flesh of sweet potato can vary from porcelain white to cream coloured and this is perfectly normal.
Use the recipe as a guideline, it's okay to adjust the taste by adding lime, tahini etc...so make sure to do a taste test.
Feel free to serve with celery sticks, carrots, raw cauliflower, cucumber etc..
You can use a food processor if you want to however I find that a blender creates a very silky smooth texture.
When you using canned chickpeas, it is important to purchase chickpeas that are in water NOT salted water, make sure to reserve the liquid too.
You may need to frequent a neighbourhood that has a higher demographic of Caribbean people in order to source it.
Don't skip the steaming stage and definitely don't opt for boiling instead.
Remember to allow the sweet potato to cool first before blending it as hot sweet potato can be gluey in texture.
Any leftover hummus can be stored in an airtight container (refrigerator) for up to 2 days.

More sweet potato recipes to try

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