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Nutrition Facts
Serving Size 95 g
(Approx. 8 Servings)
Amount Per Serving
Calories 110 Calories From Fat 45
% Daily Value*
Total Fat 5 g 8%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 970 mg 40%
Total Carbohydrate 14 g 5%
Dietary Fiber 4 g 16%
Sugars 2 g
Protein 5 g
Vitamin A 45% Iron 6%
Vitamin C 4% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Thai Sweet Potato White Bean Hummus
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
8  People


Recipe makes 8 Servings

30 Oz cannellini beans
5 Oz sweet potato (about 1 medium sized), peeled and finely diced into 1/2 inch cubes
1 Tsp toasted sesame oil
1 Tsp sea salt
2 Tsp fresh garlic, finely minced
2 Tsp Central Market Hot Thai Curry Seasoning
1/4 cup(s) fresh cilantro, finely chopped, divided use
1 Tsp fresh lime zest, divided use
1/4 cup(s) olive oil
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Add beans, sweet potato, sesame oil, salt and garlic to a medium sized sauce pan with 1 cup water. Bring to a simmer until sweet potato and beans are very soft, about 10 to 12 minutes.
With a slotted spoon drain and place in a blender. Add Thai curry seasoning, half of cilantro and half of lime zest. Blend on medium speed while adding 3 tablespoons of olive oil slowly, in a thin stream (or to desired consistency). Season to taste with additional salt if desired.
Allow to set in refrigerator and thicken. Spread on a serving platter with the back of a spoon in swirls. Drizzle with remaining olive oil and garnish with additional chopped cilantro and lime zest.
Chef's tip: This hummus has an incredible velvety texture. Allow to come to room temperature and serve with rice chips or kettle cooked potato chips.


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