Buffalo White Bean Hummus with Oven Baked Sweet Potato Chips


White Bean Hummus with Sweet Potato Chips

Buffalo White Bean Hummus with Oven Baked Sweet Potato Chips

Recipe and Photo Courtesy The American Heart Association


For the Sweet Potato Chips:

  • 2 medium size sweet potatoes
  • 1 tbsp canola or olive oil
  • 1/4 tsp black pepper

For the White Bean Hummus:

  • 1 can (15.5 oz) no salt added cannelloni beans divided and rinsed
  • 2 tbsp water
  • 2 tbsp low sodium red hot cayenne pepper sauce, divided
  • 1 tbsp canola or olive oil


  1. Preheat your oven to 400 degree’s.
  2. For the sweet potato chips: using a mandoline, carefully slice the sweet potato chip thin rounds. Place in a bowl with oil and pepper. Gently stir to combine.
  3. Line two large baking sheets with foil and coat with cooking spray. Divide sweet potatoes between the baking sheets, spreading the pieces out so they are in on e layer and chips aren’t overlapping each other.
  4. Bake in the oven until the chips just begin to brown, about 20 minutes. Turn off the oven and let the chips sit in the oven for 10 minutes to continue to crisp. Transfer chips to a bowl and let cool slightly.
  5. For the white bean hummus: into the bowl of a food processor, add drained cannelloni beans, water, 1 tbsp of hot sauce and the canola or olive oil.
  6. Puree until the mixture is smooth, about 30 seconds to 1 minutes.
  7. Transfer the bean tree to a bowl. Top with remaining 1 tablespoon hot sauce and gently stir to swirl the hot sauce on top. Serve with sweet potato chips.


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