Instant Pot Sweet Potato Hummus

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recipe by Maryea Flaherty

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 2 ratings

Traditional hummus gets an extra nutritional boost from vitamin A–rich sweet potatoes in this healthy appetizer. The sweetness of the potatoes is countered nicely with the sesame paste and ground cumin. A perfect balance! To keep this an anti-inflammatory snack, use this hummus as a dip for carrot sticks, celery stalks, or cucumbers.

Inspired by:

recipe updated May 7, 2020


  • Avocado oil icon
    Avocado oil
    2 tbsp (30ml)
  • Sweet potato icon
    Sweet potato
    1 (185g)
  • Salt icon
    about ½ tsp (3g)
  • Garlic clove icon
    Garlic clove
  • Lemon icon
    1 (58g)
  • Canned chickpeas icon
    Canned chickpeas
    425g (about 1⅛)
  • Ground cumin icon
    Ground cumin
    1 tsp (2g)
  • Tahini icon
    about ¼ cup (66g)


  • kCook icon Food processor
  • kCook icon Instant Pot
  • kCook icon Inner pot
  • kCook icon Food processor bowl

Step preview

  1. Add avocado oil to the inner pot
  2. Heat until hot - Sauté, Normal
  3. Then add sweet potato and salt to the inner pot
  4. Sauté - 2 min
  5. Add garlic clove to the inner pot
  6. Sauté - 30 sec
  7. Cancel - Sauté
  8. Then add lemon to the inner pot
  9. Close and lock the lid and turn the steam release handle to Sealing
  10. Pressure cook - Manual, High, 2 min
  11. Quick release
  12. Let cool
  13. Transfer content of inner pot to food processor bowl
  14. Add canned chickpeas, ground cumin and tahini to the food processor bowl
  15. Process until smooth
  16. Chill in fridge
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