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


  1. 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.
  2. 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.
  3. 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.

Girls Gone Veg Cookbook

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.

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Originally Published in Best Health Canada