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Spiced Sweet Potato Hummus

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1 min read
Summary

Cooked sweet potato lends a little creaminess and sweetness to this hummus-like dip. The lime juice lends a fresh tang, and there’s just enough chili powder and cinnamon to give it flavor without too much kiddo-offending spice!

Yields4 ServingsPrep Time15 minsTotal Time15 mins

Ingredients

 1 can kidney beans (rinsed and drained [about 1 ¾ cups home-cooked])
 1 can chickpeas (rinsed and drained [about 1 3/4 cups home-cooked])
 1 cup orange sweet potato (pre-cooked and peeled)
 2 tbsp tahini
 1 tsp salt (optional)
 1 tsp chili powder (adjust to taste)
 ¼ tsp ground cinnamon
 1 garlic clove (medium-large, sliced or quartered)
 4 ½ tbsp lime juice (freshly squeezed)
 3 tbsp water (as needed to thin)
 cilantro (fresh, or parsley — optional)

Directions

1

In a food processor, combine the kidney beans, chickpeas, sweet potato, tahini, salt if using, ½ tsp of the chili powder, cinnamon, garlic, lime juice, and 1 tablespoon of water.

2

Purée until smooth, gradually adding remaining water as desired to thin the dip, and scraping down the sides of the bowl as needed.

3

Add fresh cilantro or parsley if desired, and purée briefly to incorporate.

4

Season with additional salt and spices to taste, if desired.

Chef's Notes

Advance Prep
Prebake your spuds! Keep them whole and unpeeled, just give them 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 the size of the 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.

Spices
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 (or even less!), and then add more if desired. My kids like this with ½ tsp of chili powder, but you may want to add more. You can also substitute a chipotle powder or chipotle hot sauce, to taste.

Recipe by Dreena Burton adapted for WHOLE Life Club (WLC).

Ingredients

 1 can kidney beans (rinsed and drained [about 1 ¾ cups home-cooked])
 1 can chickpeas (rinsed and drained [about 1 3/4 cups home-cooked])
 1 cup orange sweet potato (pre-cooked and peeled)
 2 tbsp tahini
 1 tsp salt (optional)
 1 tsp chili powder (adjust to taste)
 ¼ tsp ground cinnamon
 1 garlic clove (medium-large, sliced or quartered)
 4 ½ tbsp lime juice (freshly squeezed)
 3 tbsp water (as needed to thin)
 cilantro (fresh, or parsley — optional)

Directions

1

In a food processor, combine the kidney beans, chickpeas, sweet potato, tahini, salt if using, ½ tsp of the chili powder, cinnamon, garlic, lime juice, and 1 tablespoon of water.

2

Purée until smooth, gradually adding remaining water as desired to thin the dip, and scraping down the sides of the bowl as needed.

3

Add fresh cilantro or parsley if desired, and purée briefly to incorporate.

4

Season with additional salt and spices to taste, if desired.

Spiced Sweet Potato Hummus