How do you make sweet potato hummus without chickpeas?

Instead of chickpeas, this hummus uses white beans and baked sweet potato. Blended with tahini, olive oil, lemon juice, maple syrup, garlic and spices it turns out especially creamy. If it is too thick, simply stir in a little of the beans' cooking liquid.

Can I make the dips ahead?

Yes, both dips can be made one to two days in advance. Stored airtight in the fridge they keep well and taste even more aromatic once the flavors have settled. Give them a quick stir and season again before serving.

What should I serve with the dip platter?

Carrots, cucumber, peppers, radishes and tomatoes are classic for dipping, along with crusty bread or crackers. For a festive look I add grapes, figs, cress and micro greens.

How do I roast beetroot for the dip?

Wrap fresh beetroot in foil and bake at 200°C (392°F) until soft, which takes about 40 to 60 minutes depending on size. To save time, use precooked beetroot instead.

Are these dips vegan?

Yes, both dips are completely vegan. Vegan sour cream makes the beetroot dip creamy, and tahini gives the hummus its gentle sesame note. That makes the platter perfect for any vegan Christmas spread.

8 DECEMBER 2018

Christmas menu Part II – sweet potato hummus & beetroot walnut dip

By Verena Frei

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This post is also available in: deutsch

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Last updated 9 July 2026

Prep: 30 min
Cook: 10 min
Total: 40 min

Hello lovelies, here it is: Christmas menu Part 2 – sweet potato hummus & beetroot walnut dip. I don’t know how it is with you but I can’t resist a dip platter. It’s up to you whether you serve it before or after the soup. I have shared quite a few dip recipes with you in the past, you can find a selection here. This time it’s another version of hummus with sweet potatoes and white beans, and a dip with roasted beetroot and walnuts. Let me tell you, both are incredibly delicious.

DIPS

I just can’t get enough of hummus in general and this time I didn’t use chickpeas, but white beans as a basis. Due to that the dip is very creamy and I think it harmonizes quite wonderful with the sweet potato. Usually I would have added some spiciness to to it but this tie I didn't since our kids will ate with us.

The 2nd dip with beetroot and walnuts turned out very fluffy and has a great aroma because both beetroot and walnuts are roasted.

Two dips with vegetables and crackers on a board, served from above

And now here is the recipe for sweet potato hummus & beetroot walnut dip:

Beetroot walnut dip with cress and walnuts in a bowl, close-up

Sweet potato hummus with cress and pepper strips, close-up

The dips themselves are very colorful and I added some colorful vegetables, such as carrots, cucumbers, tomatoes and peppers on the platter. I added one of my favorite bread types from blogger Sarah Britton from New Roots. The recipe can be found here. You definitely HAVE to try it, it tastes really awesome. We also had radishes, grapes and figs on our colorful plate. Of course, there is no limit to your imagination, and there will be something for every fellow dipper, ideal for all the different tastes that come together on Christmas everywhere.

Sweet potato hummus and beetroot dip with vegetables and grapes

We also used cress as a topping (I LOVE cress :-), micro greens (cress’s trendy brothers) and next to walnuts also balsamic pearls for the beetroot dip. Have you heard of them yet? I think they are very funny, small pearls filled with balsamic vinegar that burst in your mouth. Perfect match for a creamy dip.

Two festive dips with crudités and bread from above, served

So this was the 2nd part of this year’s Christmas menu. After we’re done with the starter and the appetizer plate, we can go on to the main course. Are you excited yet? I am, because I hope you will like it as much as we do. Here is a little hint, it has to do with potatoes, mushrooms and truffels, sounds great, doesn’t it?

This dip platter is the second course. Here are the other three courses of my vegan Christmas menu:

Part I – starter: beetroot soup with ginger and orange
Part III – main course: potato packages with mushroom walnut truffle filling
Part IV – dessert: baked apple with cashew cinnamon ice cream

Yours, Verena

TIPS

Verena's notes

Tip from my kitchen: both dips take well to a little heat – since our kids dip along I keep them mild, but feel free to add more ras el hanout or ginger. White beans make the hummus creamier than chickpeas; save the drained bean liquid (aquafaba) for another recipe. Really roast the beetroot and walnuts, that is what gives the dip its deep aroma. For toppings I love cress, micro greens and a few balsamic pearls.

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