Love Hummus? You Need to Try This Sweet Potato Hummus Recipe
A sweet potato hummus recipe, excerpted from the cookbook Girls Gone Veg: Plant-Based Recipes by Athletes, for Everyone, by Toni Pressley and Ali Riley
This vibrant dip gives you fibre, vitamins, and minerals from sweet potato plus a nice punch of protein from cannellini beans. Cannellini beans have a nutty flavor similar to that of chickpeas but are slightly richer in protein, making them a great substitute in a hummus recipe.
Sweet Potato Hummus
Makes 2 cups
- 1 small sweet potato, peeled and cut into 1-inch cubes
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 2 tablespoons tahini
- 2 cloves garlic
- Freshly squeezed juice of 1/2 lemon
- 1 1/2 teaspoons kosher salt
- Extra-virgin olive oil, for drizzling
- Tortilla chips or sourdough bread slices, for serving
- Bring a large pot of water to a boil. There should be enough water in the pot to cover the sweet potato by at least 1 inch. Carefully add the sweet potato cubes. Decrease the heat to medium-high and slowly boil the sweet potato until cooked through, or about 15 minutes.
- Drain the sweet potato in a colander. Transfer the sweet potato to a food processor. Add the beans, tahini, garlic, lemon juice, and salt. Blend until smooth.
- Before serving, drizzle with some olive oil. Note: Store the leftover sweet potato hummus in a sealed container in the fridge for up to 3 to 4 days.
Excerpted from Girls Gone Veg: Plant-Based Recipes by Athletes, for Everyone, by Toni Pressley and Ali Riley. Copyright 2023, published by Andrews McMeel Universal. Reproduced by arrangement with the Publisher. All rights reserved.