Dips & SpreadsNo. 9957 · The 2026 edition
Black bean and sweet potato hummus dip
Roasted sweet potato gives this black bean hummus a festive orange hue—perfect for Halloween parties!
Our own summary of the original — the full post and photos live at viktoriastable.com.
A unique twist on classic hummus, this dip combines black beans and roasted sweet potato for a creamy, savory spread. It's quick to prepare and pairs well with chips, veggies, or as a sandwich spread. The natural sweetness of the potato balances the tahini and cumin for a crowd-pleasing appetizer.
Ingredients
Equipment
- food processor
- baking sheet
Directions
- Heat your oven to 400°F. Prick the sweet potato all over with a fork and bake it until soft, roughly 45 minutes. Once cool enough to handle, remove the skin and set the flesh aside.
- Place the drained black beans, baked sweet potato, tahini, lemon juice, salt, and cumin into a food processor. Process until the mixture is completely smooth. Taste and add more seasoning if you like.
- Present the dip with tortilla chips, fresh veggies, or use it as a spread for sandwiches.
