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.
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