Black bean and sweet potato hummus dip

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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

black bean sweet potato hummus dip


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)
  • salt
  • 4 activated charcoal capsules (see note)
  • black sesame seeds for decorating, and blue corn chips for serving


To make the sweet potato hummus:

  1. 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.
  2. 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:

  1. Place all ingredients, except the charcoal into the food processor, and blend until smooth.  Adjust the thickness by adding water, or more mayonnaise.  
  2. 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.
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