Purple Sweet potato hummus



Prep Time
Cook Time
4 - 6 People
Serves 2
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 


  1. Drain the butterbeans from the can, and leave some of the liquid to blend. 
  2. Place 3/4 of the butterbeans along with the liquid of the can in a high-speed blender.
  3. 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. 
  4. 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. 
  5. Scoop the hummus on to a plate, and top with the roasted sweet potatoes, butterbeans, more za’atar, and fresh cilantro.