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Casey Corn’s Best Sweet Potato Hummus
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Everyone loves a great dip—but this Sweet Potato Hummus is the kind that quietly becomes the star of the table. It takes the familiar comfort of classic hummus and layers in roasted California sweet potatoes, warm spices, and a generous pour of California extra-virgin olive oil, creating a version that feels both cozy and elevated.
A Word About Sweet Potatoes from California
Sweet potatoes may tantalize your taste buds, but how well do you understand them? There are some myths surrounding this root vegetable. First, it’s essential to note that a sweetpotato is NOT the same as a yam. It also differs from its standard potato counterparts, which are tubers. And get this: the word is actually sweetpotato. According to California Sweetpotatoes, “sweetpotato” is correct because their product is not, in fact, a sweet potato – it’s an entirely different vegetable.
Why Sweetpotatoes Work So Well in Hummus
Sweetpotatoes bring a natural richness that transforms the texture of hummus. When roasted until caramelized, they add depth, subtle sweetness, and a silky smooth finish that chickpeas alone can’t deliver. CA GROWN sweetpotatoes are especially well-suited here, thanks to their vibrant color and balanced flavor that plays beautifully with savory spices.
A California Extra-Virgin Olive Oil Moment
This recipe doesn’t treat olive oil as an afterthought. California extra virgin olive oil is used throughout—blended directly into the hummus and drizzled generously on top. Because olive oil is fruit juice, its flavor matters, and here it adds a lush, slightly grassy richness that ties everything together while keeping the hummus light and spoonable.
A Word About California Extra Virgin Olive Oil:
Want to be sure your olive oil is fresh, the highest quality, and the real deal? Look for the COOC seal on bottles of California Extra Virgin Olive Oil to make sure you’re getting delicious 100% Extra Virgin Olive Oil. Certified California EVOO uses stricter standards than international requirements, requiring the oil to pass chemical testing and a sensory analysis by a group of experts, called an organoleptic panel evaluation.
Labne: The Creamy Contrast You Didn’t Know You Needed
Swirls of labne bring a cool, tangy counterpoint to the warmth of the sweetpotato hummus. Alternating the two on a platter creates contrast in flavor, color, and texture—rich and bright, savory and slightly tart. It’s simple, but visually striking and incredibly satisfying to eat.
A Dip That Doubles as a Plating Project
This is where creativity comes in. Instead of serving everything in one bowl, use the back of a spoon to swipe the hummus into soft “petals,” then alternate with labne. Finish with a drizzle of olive oil and a sprinkle of fresh cilantro, and suddenly you’ve got a starter that looks restaurant-worthy but feels totally approachable.
A Celebration of CA GROWN Ingredients
At its core, this Sweetpotato Hummus is about letting great ingredients do the heavy lifting. California sweet potatoes, olive oil, chickpeas, and fresh herbs come together in a way that feels thoughtful, flavorful, and unfussy—exactly the kind of recipe you’ll come back to again and again.
If you make it, don’t be afraid to play with the presentation. This is one dip that’s meant to be admired before it’s devoured.
Craving more delicious Casey Corn recipes? Check out our Pinterest for more CA GROWN recipes and ideas for innovative ways to use ingredients from the Golden State in your kitchen.
WHEN I DIP, YOU DIP, WE DIP! CHECK OUT THIS CA GROWN SPOTIFY PLAYLIST FOR YOUR NEXT DIP SESSION:
Do you have a favorite sweetpotato recipe we should try? Snap a pic and tag us with #CAGROWN—we’d love to see what you’re cooking up.
Sweetpotato Hummus
Ingredients
- 1½ lb California sweetpotatoes
- 3/4 cup California extra virgin olive oil
- 2½ tsp kosher salt divided
- 15 oz canned chickpeas
- 1½ tsp ground coriander
- 1 tsp paprika
- ½ tsp garlic powder
- 1 TBSP lemon juice
- 1 TBSP tahini
- 1 TBSP California extra virgin olive oil
- ½ cup labne
- 1 TBSP cilantro chopped
Instructions
- Preheat oven to 425℉ (225℃). Line a baking sheet with foil.
- Peel sweetpotatoes and cut into large, even chunks. Arrange on the baking sheet, and drizzle with 1 TBSP of olive oil and the 1½ tsp of salt, and toss well. Roast in the oven for about 20 minutes, flipping halfway through, until caramelized and soft. Remove from the oven and let cool.
- Place the chickpeas in a food processor with the remaining 1 tsp of salt, coriander, paprika, garlic powder, lemon juice, tahini and about half the olive oil and blend. Pulse to start, then run on low to start to puree. Add the sweet potato and remaining olive oil and blend until smooth, scraping down the sides as needed.
- To plate, use the back of a large spoon to scoop a dollop of sweetpotato hummus up, then swipe in a petal shape on a plate. Get creative with alternating rows of hummus and labne, or petals of each. Finish with a drizzle of olive oil and the chopped cilantro.
Nutrition
Casey Corn was born and raised in Santa Monica, CA. Casey attended Connecticut College, where she found that her love of food could be explored academically. She graduated in 2010 after focusing her studies on food anthropology and writing her thesis on olive oil. Since then, her love of travel and food has taken her around the world to live, learn, and eat.
After working in kitchens in LA, Casey started her own culinary company, The Cornivore, and began working with Tastemade as a Tastemaker, starring in recipe videos and covering unique food experiences around the world for their social channels.
Now based in Atlanta, Georgia, Casey continues to work in development and consulting. You can also find her hosting Magnolia Network’s Recipe Lost & Found, streaming now on HBO Max.
Want to try more California-inspired recipes by Casey Corn? Check these out:
A Savory Baked Apple Recipe with Fennel; Apple Hasselbacks
If you grew up thinking apples were only meant for pie, donuts, or something sweet tucked into a lunchbox, this baked apple recipe is here to lovingly shake that belief. These savory apple hasselbacks from Casey Corn are proof that California apples can play just as well in the salty, herb-forward, dinner-party-worthy lane as they do in dessert.
An Impressive Orange Cauliflower Recipe
If you love the bold, sticky-sweet flavors of classic Chinese-American Orange Chicken, this Orange Cauliflower recipe is about to earn a permanent spot in your dinner rotation.
Hakurei Turnips & Turnip Green Sauce
This recipe utilizes the whole vegetable, roots and greens, so make sure you pick up bunches with lovely, healthy-looking leaves. This dish also highlights California olive oil, using it for roasting and sizzling…so make sure you’ve got a good amount on hand!