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  1. Recipe

Spiced Sweet Potato Hummus

4 servings

Source: Dr. Neal Barnard's Cookbook for Reversing Diabetes by Neal Barnard, MD; recipe by Dreena Burton

Cooked sweet potato lends creaminess and sweetness to a punchy hummus seasoned with lime juice and spices. For more holiday recipes like this one, check out our free plant-based Thanksgiving e-cookbook!

About the Recipe

275 Calories · 13 g Protein · 11 g Fiber
Side Dish
Nut-free

Ingredients

Makes 4 Servings


  • kidney beans, rinsed (1 15-oz. can)
  • chickpeas, rinsed (1 15-oz. can)
  • cooked and peeled orange sweet potato (1 cup)
  • tahini (2 tbsp.)
  • sea salt (1 tsp.)
  • cinnamon (1/4 tsp.)
  • garlic, sliced (1 clove)
  • freshly squeezed lime juice (4-4 1/2 tbsp.)
  • chili powder (1/2-1 tsp.)
  • water (1-3 tbsp.)
  • fresh cilantro or parsley (to taste), optional

Directions

  1. In a food processor, combine the kidney beans, chickpeas, sweet potato, salt, cinnamon, tahini, garlic, lime juice, 1/2 teaspoon of chili powder, and 1 tablespoon of water.



  2. Puree until smooth, gradually adding the remaining 2 tablespoons of water if needed to thin the hummus and scraping down the sides of the bowl as needed.



  3. Add the fresh cilantro or parsley (if using) and puree briefly to incorporate.



  4. Season with additional salt and the remaining 1/2 teaspoon of chili powder, if desired.



Nutrition Facts

Per serving

Calories: 275
Protein: 13 g
Carbohydrate: 43 g
Sugar: 9 g
Total Fat: 7 g
     Calories from Fat: 21%
Fiber: 11 g
Sodium: 914 mg

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