Black bean and sweet potato hummus dip – black and orange, sweet and spicy, creepy and fun, this Halloween-inspired hummus dip is a ‘spooktacular’ addition to your party table.
Prep Time : 10 mins | Cook Time : 10 mins | Total Time : 20 mins
For the sweet potato hummus:
- 1 lbs cooked sweet potatoes (2 medium)
- 2 Tbs tahini
- 1 tsp toasted sesame oil
- 2 Tbs orange juice (or water)
- 2 Tbs water
- 3/4 tsp salt
- pinch of cinnamon
For the black bean hummus:
- 1 can cooked black beans (1.5 cups)
- 2 Tbs tahini
- 2-3 Tbs mayonnaise
- 1/2 tsp smoked paprika
- 1/4 tsp chipotle pepper
- 1/2 tsp cummin
- 1-2 garlic cloves
- 2 Tbs ground toasted black sesame seeds (optional)
- 4 activated charcoal capsules (see note)
- black sesame seeds for decorating, and blue corn chips for serving
To make the sweet potato hummus:
- You can either boil the unpeeled sweet potatoes until soft, or you can roast them in a hot oven whole. Once soft, leave them to cool, and peel.
- Place the sweet potatoes, and the rest of the ingredients in a food processor, and blend until very smooth. If too thick, add a bit water or milk (1 tbs at a time).
To make the black bean hummus:
- Place all ingredients, except the charcoal into the food processor, and blend until smooth. Adjust the thickness by adding water, or more mayonnaise.
- Carefully twist the charcoal capsules, and dump the powder into the food processor. Blend a few more minutes, until the charcoal powder has been fully incorporated. Add more or less to control the desired black color.