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BBQ Hummus Dip

This dip is perfect on sweet potato, plantain, and corn chips! The yummy, sweet and spicy barbecue flavor will leave you wanting more and more!
Course Snack
Prep Time 10 minutes
Total Time 10 minutes
Author Tiffani Wells

Ingredients

  • 1 can canellini beans, drained and rinsed
  • 2 Tbsp tahini
  • 1/2 Tbsp lemon juice
  • 1 t minced garlic (about 2 cloves)
  • 2 Tbsp olive oil, plus more for serving
  • 1 Tbsp + 1 tsp coconut sugar
  • 1 Tbsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/4 t sea salt
  • 1/4 tsp smoked sea salt
  • 1/8 tsp cayenne
  • sweet potato, corn, or plantain chips for serving

Instructions

  • Place everything but the chips inside your food processor and blend until smooth. Transfer to a serving bowl and drizzle with more olive oil. If desired, sprinkle with a little more smoked paprika, cayenne, and/or coconut sugar. Serve with sweet potato, corn, or plantain chips. Enjoy!