This smoky-sweet dip from my second cookbook, Vive le Vegan!, has become a favorite with my readers, and a sure crowd-pleaser. The cannellini beans (also known as white kidney beans) add a mellow creamy texture, and the sweet potatoes add a sweet, caramelized flavor and gorgeous vibrant color. Then, the toasted pine nuts add a musky nuttiness, and chipotle sauce sneaks in to give a spicy, smoky kick, followed by the lime juice which brightens all the other ingredients and adds a sour note to balance the flavors.
This dip or hummus is delicious with tortilla chips or crudite, but you might find yourself doubling the batch and using it for lunches or dinners in wraps, as a pizza base, or in casseroles (see notes).
Cannellini Bean Yam Hummus (gluten-free, soy-free)
1 1/2 cups cooked cannellini beans (rinsed and drained if using canned)
3/4 cup cooked sweet potato (not tightly packed, or will be a little sweet) (see note for cooking tip)
3 tbsp freshly squeezed lime juice (or lemon juice, but lime is preferable)
1 small-medium clove garlic, cut in quarters
2 tbsp extra-virgin olive oil (can reduce or omit if desired)
3/4 – 1 tsp chipotle hot sauce
1/2 tsp sea salt
freshly ground black pepper to taste
1/4 cup toasted pine nuts (reserve a smidgen for garnish)
2 tbsp fresh cilantro (or parsley), chopped (for garnish, optional)
In a food processor, combine all the ingredients except the pine nuts and optional cilantro and purée until very smooth, scraping down the sides of the bowl a few times throughout. Once smooth, add the pine nuts and purée just a little, leaving some texture (you can blend until smooth if you like, but I prefer a bit of texture). Season to taste with extra sea salt, black pepper, and chipotle sauce, if desired. Serve in a bowl drizzled with a little extra-virgin olive oil, and a sprinkling of pine nuts and cilantro or parsley. Makes 5-6 servings or more as an appetizer with bread, chips, and/or veggies.
1) Instead of cannellini beans, you can use another white bean, or chickpeas. If using chickpeas, add a couple of tablespoons of water or extra olive oil (or combination). Chickpeas are drier than cannellini beans, so the oil and/or water will help make the chickpea version smoother.
2) To cook the yam, place it whole (unpeeled) on a baking sheet lined with parchment paper. Bake at 400°F (204°C) for 45-60 minutes (depending on size) until very soft when pierced.
3) As well as a dip for bread and veggies, use this hummus as a spread on bread or in pitas with veggies for a lively sandwich, or on a flour tortilla with veggies for a wrap. Spread on a pizza shell or pre-baked flour tortillas and top as you like for pizzas or use in a casserole (ex: Hummus Tortilla Pizzas; Vicki’s Quinoa Hummus Casserole – both in Vive le Vegan!)
Dreena Burton is a stay-at-home mama of three. Vegan since 1995, Burton is the author of The Everyday Vegan, Vive le Vegan!, and Eat, Drink & Be Vegan. Her fourth title, Let Them Eat Vegan! will be available this spring (2012). She lives outside of Vancouver, British Columbia, and blogs at http://vivelevegan.blogspot.com/.