The Healthy Hack for Making Hummus Without Chickpeas

Miss Ada sweet potato hummus
Photo: Miss Ada

Hummus without chickpeas? It might sound blasphemous, but if you’re Paleo or have a sensitivity to legumes, your ears have probably perked up. Chef Tomer Blechman, owner of Miss Ada in Brooklyn, offers up a handy little hack, that tastes delicious: swapping chickpeas for sweet potatoes. “I love the consistency the sweet potatoes create,” Blechman says. “It makes the hummus less dense and more fluffy in texture.”

Plus, sweet potatoes add healthy, complex carbs, and a solid dose of fiber—key to lowering inflammation. Blechman likes how the sweetness plays off the spiciness of the paprika oil and Baharat spice mix. “The color is also very vibrant so it plates beautifully,” he notes (Read: it’s perfect for your next dinner party.) If you’re Paleo, simply skip the creme fraiche.

Scroll down for the easy recipe to make this delish app at home.

Miss Ada, 184 Dekalb Avenue, Brooklyn, New York 11205, 917-909-1023,

Sweet Potato Hummus

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  • Prep Time
    20 minutes
  • Cook Time
    30 minutes
  • Servings



  1. Preheat oven to 350°F.

  2. In a medium pot, boil sweet potatoes until tender.

  3. Allow to cool. Add to a food processor and blend with garlic and tahini until smooth.

  4. Make the paprika oil: In a medium saucepan over low heat, simmer paprika and canola oil for five minutes. Allow to stand for 20 minutes; strain into a squeeze bottle.

  5. In a small bowl, combine creme fraiche and onion. Set aside.

  6. On a baking sheet, spread almonds in an even layer. Toss with remaining canola oil and baharat spice mix. Bake for five minutes.

  7. Scoop sweet potato mixture onto a plate. Create a nest and place creme fraiche in the middle. Add the almonds, paprika oil, and Aleppo pepper. Garnish with thinly sliced onion and parsley sprigs.

  8. Serve with pita or sliced vegetables.

Recipe Notes

If you have some sweet potatoes left over, use them to make cinnamon sweet potato fries or sweet potato blondies.

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