Purple Sweet potato hummus

Recipe

Prep Time

Cook Time

4 - 6 People

Serves 2

Beginner

Difficulty 0

1x can butterbeans drained

1 medium exotic sweet potato, steamed

1 tbsp smooth tahini

1-2 tbsp lemon juice

1-2 tbsp honey

1 tsp ground sumac

1 tsp ground cumin

Salt and pepper to taste

1/4 cup olive oil

Za’atar spice to top

Roasted purple sweet potato and chickpeas & butterbeans to serve

Fresh cilantro to serve

Some smooth tahini to serve

Drain the butterbeans from the can, and leave some of the liquid to blend.
Place 3/4 of the butterbeans along with the liquid of the can in a high-speed blender.
Add the steamed sweet potato, tahini, lemon juice, honey, spices, and olive oil and blend until smooth. Add some liquid like plant milk or hot water if needed.
To top: slice and dice the other sweet potato, place on a parched paper-lined baking tray, and add the other 1/4 part of the butterbeans, drizzle with oil, some more sumac, za’atar, salt, and pepper. Roast for 15-20 minutes until golden.
Scoop the hummus on to a plate, and top with the roasted sweet potatoes, butterbeans, more za’atar, and fresh cilantro.

Hope you love this delicious dip!!