This Sweet Potato Hummus takes some liberties with the definition of 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 sweet potato 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 Dreena’s Kind Kitchen as well. Just prepping a few extra portions of staples can really come in handy for other meals during the week.
I recently filmed this Sweet Potato Hummus, so you can see how easy and delicious it is to prepare:
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 the recipe, and remember if you are loving Dreena’s Kind Kitchen, please add a review on amazon!
Spiced Sweet Potato Hummus
- 1 can (14 oz) white beans or kidney beans rinsed (about 1 3/4 cups)
- 1 can (14 oz) chickpeas rinsed (about 1 3/4 cups)
- 1 cup precooked and peeled orange sweet potato (see note)
- 2 tbsp tahini
- 1 tsp sea salt (or more to taste)
- 1/2 - 1 tsp chili powder adjust to taste; see note
- 1/2 - 1 tsp chipotle hot sauce
- 1/4 tsp cinnamon
- 1 medium or large clove garlic sliced or quartered
- 4 - 5 tbsp freshly squeezed lime juice (zest limes first, see note)
- 1/4 cup fresh cilantro or parsley optional
- 1/2 - 1 tsp lime zest
- 5-8 ice cubes, to thin, adjust as needed
- In a food processor, combine the beans, chickpeas, sweet potato, tahini, sea salt, ½ tsp of the chili powder, 1/2 tsp chipotle sauce, cinnamon, garlic, and lime juice. Purée until smooth, scraping down sides of bowl as needed, and adding ice, 1 cube at a time to thin. Puree more! Taste, add additional seasoning to taste, lime zest, and fresh cilantro or parsley if desired. Purée briefly to incorporate. Season with additional salt and spices to taste, if desired. Serves 4-6.
photos credit: Nicole Axworthy
Doing my third batch today. Of course double batch. soooooo addictive…. Thank you !!!
I have cans of pureed pumpkin. Do you think that’d work in place of sweet potatoes? Or is it too mushy or not sweet enough?
Hi Saroya, it will have a different flavor, yes, but I think it will work okay. Maybe try a little less, and adjust to taste.
I made this today and it is absolutely delicious!
Thank you Dreena for this simple & amazing recipe.
Fabulous! Thanks for sharing your feedback, Laura.
Would it work wirh orher beans?
Yes, though they will break down more than chickpeas. Chickpeas are a much firmer bean so they retain their shape. If you want to try a substitute, I’d go with navy beans or cannellini beans (not firm beans either).
Loved the sweet and very mild heat of this hummus! I also enjoyed the different speckled red color from the kidney beans – a fun twist.
I slathered it on a veggie burger. My son dipped his veggie burger, baked potato fries and tomatoes in it (when he wasn’t eating it by the spoonful).
I have tried a lot of different hummus recipes since going plant based but I think this is my favorite. I love all the different flavors combined into yummy goodness. Great recipe Dreena!!
Like yourself, I am a big fan of sweet potatoes. However, I did manage to make one heck of a hummus when I added spiracha to a regular hummus,(without sweet potatoes). I always like to use the sweet potatoes for ‘chips’, I just can’t get enough of their sensible sweetness mixed with a dash of salt and something spicy or some seasoning. And even though I add quite a bit of lemon to all my hummus-es, I found that it can also be added to the ‘dipper’, that is whatever I use to scoop the hummus with. So far, lemon juice is great on cucumber, along with of course, salt. Enjoy
Heather B. says
I love the combination of beans and sweet potatoes, and I’m thrilled that this is so low in fat! Can’t wait to try it!
This sounds delicious! And, who cares if it’s a bean dip or a hummus? It’s spreadable goodness! 😉
I am so excited! I now have a new use for my sweet potatoes! Cannot wait to try this!
Would yellow sweet potatoes work here? I have an aversion to orange sweet potatoes, but love the yellow ones. Thank you.
For sure! Just won’t have same color. 🙂
This looks fantastic! I like to put a big dollop of hummus into a baked potato or sweet potato or onto a salad for a meal.
Yum! This recipe looks great. I like to add hummus to my meal sized salads. I think that all started after I got a salad at a restaurant that had a big (huge!) dollop of baba ganoush on top. Addition dressing optional!
Stacy @ Nourishing Health says
Oh Dreena! This is my kind of dip! I’m pretty sure I eat hummus with everything and the ingredients in this recipe are such a fun combination. Can’t wait to try it!