I know, I’m really bending the definition of hummus with this Spiced Sweet Potato Hummus.
Technically, this probably should be called a bean dip. But pretty much any chickpea or bean combination pureed into dippy goodness – is hummus in my book.
I just can’t help myself… #hummusisafoodgroup 🙂
Even if we can’t agree on whether it should be called a dip or hummus – I have a feeling we can agree that this combination tastes delicious!
This was another recipe intended for my Plant-Powered Families cookbook. I got a little excited with recipe development! When needing to round out the recipes by chapter in PPF, I decided to scale back with a hummus recipe – and share it here.
This hummus is a little unique, combining a mix of kidney beans with chickpeas, along with cooked sweet potato. Yes, sweet spuds!
I love sweet potato in
bean dips hummus. They lighten up the bean texture, while adding a touch of creaminess and also some sweetness – which is incredibly tasty in contrast to the spices and lime juice.
So, whenever I bake sweet spuds, I’ll cook a few extra to have on hand for recipes like this – and also cake! I talk about this type of batch-cooking and repurposing ingredients in PPF as well. Just prepping a few extra portions of staples can really come in handy for other meals during the week.
Lime most hummus, this dip is wonderful with veg and snack chips. But, also try ‘repurposing’ this dip. Use it as a spread to hold other fillings in green wraps, or for baked burritos. Or, try a lunch or dinner bowl, gently warming the hummus and topping over cooked quinoa along with some veggies and chopped avocado, with a drizzle of dressing.
Think outside the hummus bowl. Do you have any suggestions for turning hummus into a meal? If so, please share!
Enjoy… x Dreena
Spiced Sweet Potato Hummus
- 1 can kidney beans rinsed (about 1 3/4 cups)
- 1 can chickpeas rinsed (about 1 3/4 cups)
- 1 cup precooked and peeled orange sweet potato (see note)
- 2 tbsp tahini
- 1 tsp sea salt
- 1/2 - 1 tsp chili powder adjust to taste; see note
- 1/4 tsp cinnamon
- 1 medium or large clove garlic sliced or quartered
- 4 –4½ tbsp freshly squeezed lime juice
- 1 –3 tbsp water as needed to thin
- fresh cilantro or parsley optional
In a food processor, combine the kidney beans, chickpeas, sweet potato, tahini, sea salt, ½ tsp of the chili powder, cinnamon, garlic, lime juice, and 1 tablespoon of water. Purée until smooth, gradually adding remaining water as desired to thin dip, and scraping down sides of bowl as needed. Add fresh cilantro or parsley if desired, and purée briefly to incorporate. Season with additional salt and spices to taste, if desired. Serves 4-5.
Sweet Potato Note: Prebake your spuds! Keep whole and unpeeled, just give a quick wash. Then, place on a baking sheet lined with parchment paper. Bake at 425/450 for 40-60 minutes (baking time varies based on size of spuds). Bake more than you need at a time, keep extras refrigerated for 4-5 days to use in other dishes - like salads, soups, pasta sauces, and more. Spice Note: Use a good quality chili powder that isn’t too hot. If you aren’t sure of the heat intensity, start with a lesser amount, and then add more if desired. Our kids like this with 1/2 tsp of chili powder, but you may want to add more. You can also substitute a chipotle powder or chipotle hot sauce, to taste.
photos credit: Nicole Axworthy