Oh my goodness this yammus yam/sweet potato hummus is deeeeeelicious!
Now you may have seen this available at the store before but I have to tell you making your own is absolute heaven! Plus you get about double the amount for half the price and it’s super duper easy to make.
I love making hummus any time of year to eat with fresh crunchy veggies such as celery, cucumber, zucchini, carrots, bell peppers and more. Pretty much anything you love to dip, you can dip into this delectable yammus/sweet potato hummus recipe and I promise you that you will fall in love with it!
I’ve added some smokey savory spices to kick up the mild yam flavor such as roasted cumin, curry powder and smoked paprika which is a delight mixed with the sweet notes of the yams/sweet potatoes and the apple cider vinegar.
Especially if you are not a fan of traditional lemony/garlicky hummus I know you will like this because it has a lot of flavor without any of the harsh bite. It’s also great to use to slather in vegetable sandwiches, wraps, pitas and more instead of high fat mayonnaise.
And best of all because it’s low in fat, it’s lower in calories so there’s no guilt if you eat a bowl of it with a plate of veggies for a meal or snack. All you need to make your own yammus/sweet potato hummus is a food processor or high powered blender with a plunger (such as a Vitamix). The natural moisture in baked yams/sweet potatoes makes it easy to cream together with chickpeas and just a touch of tahini.
If you’re looking for something fun yet healthy to serve this summer at potlucks, barbecue or dinner parties, this yammus is sure to be a hit. No need for the standard ranch dip and veggies or bland and oily store bought hummus. Plus when you make your own dips, you can control the amount of fat, salt and spices you put in it and come up with your own perfect combo of deliciousness to dip your veggies into!
Check out the recipe below…
Low Fat Vegan Yammus or Sweet Potato Hummus
(yields approx 3 cups)
Ingredients:
1 1/4 cups mashed yam/sweet potato (1 lb/454g yam/sweet potato; I used 2 small)
2-3 cloves garlic (roasted garlic is even better, I used previously frozen garlic cloves as its not as strong as raw garlic)
1 15 oz. can sodium free chickpeas/garbanzos, drained (reserve some liquid and set aside)
2-3 tbsp chickpea liquid (or as needed to cream hummus)
3 tsp apple cider vinegar
1 tablespoon tahini
1 teaspoon cumin
1/2 tsp curry powder
1/2 tsp smoked paprika
1/4-1/2 teaspoon Herbamare or salt (or to taste)
Fresh ground pepper to taste
Directions:
1. Poke holes in yam/sweet potato and bake at 400 F/205 C for 45-60 minutes (depending on size). Set aside when cool.
2. Pulse garlic in food processor until chopped and then add remaining ingredients. (Make sure to slice open and peel yam/sweet potato and scoop flesh out, don’t use the peel.)
3. Process until smooth and adjust consistency as desired with reserved chickpea liquid. Adjust seasonings to taste.
4. Serve with veggie sticks, veggie rounds, pita and more!
Enjoy 🙂
Have you ever tried yammus or sweet potato hummus? What do you like to eat it with?
Excellent! Added little lemon juice to brighten the spices. Definitely a keeper!
Oh I love this! I’ m new to becoming a vegan and already feeling better and losing weight. I love this yummy spread in a whole wheat wrap with tons of favorite fresh veggies.
What a great idea! This sounds delicious 🙂
This is wonderful!! I made it extra spicy, ’cause I like it hot. Then I wrapped it in nice big lettuce leaves, rolled them up and sat down to such a satisfying meal.
I tried it a few days later with mayocoba beans – my current favorite beans. It was also just great, especially scooped up with raw veggies.
This was easy and delicious. I halved the spices the first time and will up towards your recipe next time. Worked well on rice cakes. Thanks Veronica.
Just made this and I am OB-SESSED!!! Hands down the best new recipe I have tried in a while. I am a hummus freak and make all kinds of weird combinations. Don’t know if it’s the curry or what, but it is divine. I can’t wait to taste it once it is chilled and all the flavors meld. Absolutely fantastic! Thanks so much for sharing this.
Awesome! I’m glad you enjoyed it. I really like the curry powder and cumin it goes so well with yams. I just had to add it. 🙂
TOTALLY DELICIOUS!!!!…SCD family enjoyed it as well!!!
Just made it — husband absolutely loves it! 5 Stars, thanks!
Awesome! Enjoy 🙂
Hi Veronica
This sweet potato hummus looks delicious.
Although I am a RAW foodie I will sometimes
have ‘hummus ‘ as a topping on salads.
Thank you again for your recipes they are
truly delicious.
Warmest wishes
Margaret (NZ)
You’re welcome 🙂
Looks great. Can hardly wait to try it. I’ve been tooling with red lentil hummus and want to experiment with one made of greens.
Thanks Veronica, I have some cooked sweet potato and some roasted garlic in my fridge…I was wondering what to do with them. You’re a genius : )
BTW How’s the flood situation?
Angela X
Awesome. The city is under a lot of construction and cleaning. We raised $120 for the Red Cross Flood Victims. 🙂 I was downtown today and saw many people’s cars destroyed by flood water, and many apartment buildings closed and people moving furniture and debris to the streets. It’s unbelievable how high the water got. But clean up is underway, insurance isn’t really covering any flood damage, but the province is going to help out a little bit to those in need. They’re saying it’s about $3-$5 in damages. We’re just glad the rain stopped and finally things can warm up and dry out and hopefully get better.
no garbanzo, can i use cauliflower?
Could i make this in a blender? Also, how exactly do you bake those yams? Do you peel them, bake them and then mash them? I want to make this!
I’m not sure if a regular blender can blend a thick mixture of chickpeas and yams. I think a food processor or high powdered blender. I bake the yams/sweet potatoes whole in the skin just like a baked potato. And then you let it cool and slice it open and scoop the flesh out once it’s cooked. Don’t peel it and bake it please.
Be sure to wrap yams in foil!.They “spit” while roasting, and clean-up afterwards can be a bear!.Profit from my mistake, please!
If you wrap them in foil they are steaming and not baking then, also using aluminum foil cooking can add trace amounts of aluminum to food, so I try to avoid that and prefer to put a roasting pan or cookie sheet underneath the yams or sweet potatoes to catch any drippings instead and then it’s no waste.
This looks amazing!! I can’t wait to try it. Thanks for sharing this one.
Yes, I have made this recipe and it is above delicious 🙂
It is creamy and oh so good. I usually have some left over for lunch and it is just as creamy delicious as the first day. I even tried it with raw potatos and although not as creamy it was still delicious. I eat it in my salad, on sliced tomatoes, with cut up veggies, all yummy.
I have also made it without the beans and it was still creamy and delicious.
I would love a receipe for eggplant hummus!!!
I have a recipe for Babaghanoush (Eggplant hummus) in my Vegan Comfort Foods book http://www.lowfatveganchef.com/comfortfoods
You do have a book, I will go order it!! Woohoo!