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
Ingredients
- 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
Instructions
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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.
Recipe Notes
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
Laura says
I made this today and it is absolutely delicious!
Thank you Dreena for this simple & amazing recipe.
Dreena says
Fabulous! Thanks for sharing your feedback, Laura.
Anne says
Would it work wirh orher beans?
Dreena says
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).
Stacey says
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).
April says
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!!
Wellington says
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!
Amber says
This sounds delicious! And, who cares if it’s a bean dip or a hummus? It’s spreadable goodness! 😉
Casey says
I am so excited! I now have a new use for my sweet potatoes! Cannot wait to try this!
Amy says
Would yellow sweet potatoes work here? I have an aversion to orange sweet potatoes, but love the yellow ones. Thank you.
Dreena says
For sure! Just won’t have same color. 🙂
Kim says
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.
Marissa says
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!